Some meals just have the power to bring warmth and bold flavor in one bowl. When the weather cools down or I crave something comforting yet exciting, I make this spicy and creamy chicken fajita soup. It’s loaded with juicy chicken, colorful bell peppers, and a creamy, slightly spicy broth that makes every spoonful satisfying and rich. I love how it transforms the flavors of a sizzling fajita skillet into a spoon-friendly, cozy dish that’s both easy and deeply flavorful.
Why You’ll Love This Recipe
I love this recipe because it turns a classic Tex-Mex favorite into a one-pot comfort meal that’s perfect for any night of the week. It’s hearty enough to fill me up but light enough to enjoy year-round. The creamy texture, the heat from the jalapeno, and the savory blend of chicken and vegetables make this soup incredibly delicious. Plus, it’s a great way to use up leftover chicken, and I can easily adjust the spice level or make it dairy-free when needed.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Cooked chicken (shredded, 2 cups)
Olive oil (2 tablespoons)
Yellow onion (1, diced)
Garlic (4 cloves, minced)
Bell peppers (2, assorted colors, sliced)
Jalapeno (1, finely chopped)
Diced tomatoes (1 can)
Chicken broth (4 cups)
Cream cheese (6 oz)
Heavy cream (1/2 cup)
Taco seasoning (1 packet)
Salt and pepper (to taste)
Fresh cilantro (for garnish)
Directions
I start by heating olive oil in a large pot over medium heat, then I sauté the diced onion for about 3 to 4 minutes until it becomes soft and fragrant.
I stir in the garlic and cook it for another minute before adding the sliced bell peppers and jalapeno. I let them cook for 5 to 6 minutes until they begin to soften.
Next, I add the shredded chicken, diced tomatoes with their juices, taco seasoning, and chicken broth. I mix everything well and bring it to a gentle simmer for about 10 minutes so the flavors can blend.
I lower the heat, add the cream cheese, and stir until it’s completely melted and smooth. Then I pour in the heavy cream and mix until the broth becomes creamy and velvety.
I taste and season with salt and pepper, then let it simmer for another 5 minutes before removing it from the heat.
I serve the soup hot, garnished with fresh cilantro, sliced jalapeno, or a sprinkle of cheese if I want an extra touch of flavor.
Servings and Timing
This recipe serves about 4 people and takes approximately 35 to 40 minutes from start to finish — about 10 minutes of prep and 25 to 30 minutes of cooking. Each serving contains roughly 450 to 500 calories, making it both filling and balanced.
Variations
I like to switch things up depending on my mood or what I have in the kitchen. Sometimes I use rotisserie chicken for convenience or replace it with ground turkey for a leaner option. When I want a vegetarian version, I swap in black beans or add corn and rice for extra heartiness. For more heat, I leave the jalapeno seeds in or add a dash of hot sauce. If I need a dairy-free option, I use coconut cream and a plant-based cream cheese alternative.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I do it gently on the stove over low heat, adding a splash of broth or cream to bring back the soup’s smooth consistency. It can also be frozen for up to 2 months — I just make sure to thaw it in the fridge overnight before reheating.
FAQs
How can I make this soup less spicy?
I remove the seeds from the jalapeno or skip it entirely. I also make sure to use mild taco seasoning to keep the flavor balanced.
Can I make this soup in a slow cooker?
Yes, I can combine all ingredients except the cream cheese and heavy cream in the slow cooker and cook on low for 4 to 5 hours. Then, I stir in the cream cheese and cream during the last 30 minutes of cooking.
What can I serve with chicken fajita soup?
I like serving it with tortilla chips, warm cornbread, or a side of Spanish rice. A squeeze of lime or sliced avocado on top adds extra freshness.
Can I use raw chicken instead of cooked?
Yes, I can. I dice the raw chicken and cook it directly in the pot after sautéing the vegetables. Once it’s fully cooked, I proceed with the rest of the steps.
How do I thicken the soup?
If I prefer a thicker consistency, I let it simmer uncovered for a few extra minutes, or I add a bit more cream cheese to give it a richer texture.
Conclusion
This spicy and creamy chicken fajita soup is one of my favorite comfort meals — it’s bold, hearty, and easy to make in just one pot. I love how it combines the vibrant flavors of fajitas with the soothing richness of a creamy soup. Whether I’m making it for a cozy dinner or prepping meals for the week, this recipe never disappoints. It’s warm, satisfying, and endlessly customizable — the kind of dish that keeps me coming back for more.
A hearty and creamy one‑pot soup that channels the bold flavors of chicken fajitas—juicy chicken, colorful bell peppers, a slightly spicy and creamy broth—for a satisfying and easy weeknight meal.
Ingredients
2 cups shredded cooked chicken
2 tablespoons olive oil
1 yellow onion, diced
4 cloves garlic, minced
2 bell peppers (assorted colors), sliced
1 jalapeño, finely chopped
1 can diced tomatoes (with juices)
4 cups chicken broth
6 oz cream cheese
½ cup heavy cream
1 packet taco seasoning
Salt and pepper, to taste
Fresh cilantro, for garnish
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3‑4 minutes until softened.
Add garlic and cook for another minute until fragrant.
Add the sliced bell peppers and chopped jalapeño; cook for 5–6 minutes until they begin to soften.
Stir in the shredded chicken, diced tomatoes with their juices, taco seasoning, and chicken broth. Mix well and bring to a gentle simmer for about 10 minutes so the flavors meld.
Lower the heat, add the cream cheese, stirring until fully melted and smooth. Then pour in the heavy cream and stir until the broth becomes creamy and velvety.
Taste and season with salt and pepper. Let the soup simmer for another 5 minutes.
Serve hot, garnished with fresh cilantro (and optional sliced jalapeño or a sprinkle of cheese if desired).
Notes
Use leftover or rotisserie chicken for convenience.
For a dairy‑free version, substitute cream cheese with a vegan cream cheese alternative and heavy cream with coconut cream.
Adjust the spice level by removing the jalapeño seeds for milder heat or adding more hot sauce for extra kick.
To make it thicker, reduce the broth slightly or simmer a few extra minutes uncovered.
Best served with toppings like avocado slices, tortilla strips, or a squeeze of lime for extra freshness.
