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Chicken Fajita Tortilla Soup


  • 2 cups shredded chicken breasts
  • 1 red, green and orange pepper cut up into small chucnks
  • 1/2 red onion, diced
  • 3 cloves garlic, minced
  • salt and pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup chopped cilantro
  • 1 can of rotel tomatoes (with green chilie’s if you like the heat)
  • 23 cups of chicken stock
  • 1 can black beans, drained
  • optional: 1/2 cup corn


  • 1 tub sour cream
  • 18 ounce bag shredded cheese
  • 1 avocado diced in cubes
  • 1/4 cup cilantro
  • 1/4 cup spring onions, sliced
  • 1/2 lime, juiced


  1. In a pan saute, peppers, onions and garlic until slightly tender, mix in cilantro, garlic powder, salt and pepper and rotel, mix together.
  2. Add in chicken, beans and chicken stock and simmer for 15-20 minutes on a medium high oven.
  3. For toppings: mix together avocado, spring onions, cilantro and lime juice.
  4. Serve soup with Avocado mix, cheese, sour cream and tortilla chips.


Grilled option

  • If you are not using leftover chicken I recommend try grilling your chicken and then dicing it up and adding to soup. This adds another layer of flavor with the grill.


  • Serving Size: 6
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