Description
This creamy chicken fajita soup is a delicious Tex-Mex inspired dish featuring tender chicken, sautéed bell peppers, and a rich, creamy broth made with cream cheese, heavy cream, and cheddar. Perfect for a cozy meal, this stovetop soup combines bold spices like chili powder, cumin, and smoked paprika with fresh lime juice and cilantro for a vibrant finish.
Ingredients
Scale
Protein and Vegetables
- 1 pound boneless skinless chicken breast, cut into small pieces
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup frozen corn
Spices and Seasonings
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Liquids and Dairy
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes with juices
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 tablespoon lime juice
Garnish
- 2 tablespoons chopped fresh cilantro
Instructions
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned and cooked through, about 5 to 7 minutes. Remove the chicken from the pot and set aside.
- Sauté Vegetables: In the same pot, sauté the diced onion until softened, about 3-4 minutes. Add the minced garlic and cook for about one minute until fragrant.
- Cook Bell Peppers: Add the sliced red, green, and yellow bell peppers to the pot and cook for another 3 to 4 minutes until slightly tender.
- Add Spices: Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for about 30 seconds to allow the spices to release their aroma.
- Add Broth and Tomatoes: Pour in the chicken broth and the diced tomatoes with their juices. Bring the mixture to a gentle simmer.
- Add Corn and Chicken: Return the cooked chicken and add the frozen corn to the pot. Let the soup simmer for 10 minutes to meld the flavors together.
- Add Cream Cheese: Stir in the softened cream cheese until fully melted and the soup becomes smooth and creamy.
- Add Heavy Cream and Cheddar: Pour in the heavy cream and then add the shredded cheddar cheese. Continue stirring until the soup is creamy and heated through.
- Finish and Serve: Stir in the lime juice and chopped fresh cilantro just before serving to brighten the flavors.
Notes
- For extra flavor, replace the chili powder, cumin, and smoked paprika with a packet of fajita seasoning.
- Rotisserie chicken can be used as a quick substitute for fresh chicken.
- Serve topped with tortilla strips, avocado slices, sour cream, or additional shredded cheese for added texture and flavor.
