Skinny Chicken Fajita Soup

Haley Herridge
by Haley Herridge
6 people
30 min

Easy weeknight meal for the whole family! How about soup night! A lighter take on taco soup. I love the vibrant flavors of this one! You will be surprised at the flavor it packs!! For this recipe you can absolutely chop your own onion and use fresh corn and beans, but this is for a quick and convenient option for busy families! Zero mess, very little time, and DELISH so a win for the entire family! What are some of your favorite quick soup recipes or easy weeknight meals? Enjoy friends and tag @haymaderecipes if you decide to try it!

Skinny Chicken Fajita Soup
Recipe details
  • 6  people
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 1 teaspoon olive oil
  • 1 teaspoon minced garlic
  • 1 12-oz bag frozen cajun style Mirepoix Blend (Onions, Celery, Peppers) If you don't like onions and celery, just buy a frozen bag of bell peppers
  • 1 15-oz can black beans drain and rinse
  • 1 15-oz can sweet corn drain
  • 1 15-oz can fire roasted tomatoes use juice
  • 1 packet Fajita seasoning
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 rotisserie chicken shred and set aside.
  • 2 32-oz low sodium chicken broth
  • 2 avocados for topping

In a dutch oven or soup pot, heat 1 teaspoon of olive oil over medium-high heat.
Add the minced garlic and sauté until fragrant.
Pour in the frozen pepper-onion mix, drained beans, corn, and diced tomatoes with the juice. Stir until combined.
Sprinkle the fajita seasoning, salt, and pepper over the veggies.
Stir and sauté for 2-3 minutes, or until starting to soften.
Pour in 1 whole (32oz) chicken broth plus 1/4 of the other box. Stir to combine.
Shred the chicken and stir into the soup.
Let simmer for about 20 minutes. Top with creamy avocado slices, or toppings of choice! (Avocado is a must on this
Haley Herridge
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