Description
Creamy Chicken Fajita Soup is the ultimate comfort meal, capturing the vibrant and zesty flavors of Tex-Mex night in a single, warming bowl. Featuring tender shredded chicken, colorful bell peppers, and onions, all simmered in a rich, velvety base of cream cheese and spices, this soup is both luxurious and approachable. It is a time-saving, crowd-pleasing dinner that feels like a hug on a chilly evening, perfect for busy weeknights when you need something wholesome, quick, and undeniably delicious.
Ingredients
1 lb boneless chicken (cooked and shredded)
1 large onion (finely diced)
1 green bell pepper (diced)
4 garlic cloves (minced)
1 tablespoon butter
6 oz cream cheese (softened)
20 oz diced tomatoes with green chilies
4 cups chicken broth (low sodium)
1 tablespoon fajita seasoning
1/2 cup heavy cream
Salt and pepper to taste
Optional toppings: cilantro, shredded cheddar cheese, avocado slices
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and green bell pepper, sautéing until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the diced tomatoes with green chilies and the chicken broth.
Stir in the fajita seasoning and bring the mixture to a gentle simmer.
Add the shredded chicken to the pot.
In a small bowl, whisk together the softened cream cheese and a ladleful of hot broth until smooth, then stir back into the soup.
Stir in the heavy cream and let the soup simmer for another 5-10 minutes to allow flavors to meld.
Season with salt and pepper to taste.
Serve warm with your desired toppings.
Notes
Using a rotisserie chicken makes this recipe faster. You can scale this recipe easily for neighbors or freeze it for later. Ensure the cream cheese is at room temperature to avoid clumping.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg