Chicken Fajita Soup

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This has quickly become one of our favorite recipes in the Kingston house, so I’m really excited to share it here.

We don’t usually eat a lot of soup at our house, but a few weeks ago my husband decided he wanted to try something different. He’s the creative cook in the house; I honestly don’t know how he does it. When I cook, I follow recipes to the letter. When he cooks, he looks at recipes as more of a jumping off point, and it almost always turns out really well! It really is an art.

The original version of this recipe is from Peace, Love, and Low Carbs, but of course Steve had to make a few changes to it. When he made this the first time, I loved it so much that I asked him to recreate it and write it down so I could share it here. It took a few tries to get the same flavors again (this is one of the downsides of his kitchen freestyle cooking), but I think he finally nailed it with this one.

(Printable recipe at the end of the post.)

Ingredients:

• 1 ½ lbs chicken breast

• 32 oz chicken stock

• 1 can of Rotel

• 18 ounces of Spicy V8 (Separated: 10 ounces and 8 ounces)

• 2 bell peppers, any color, diced

• 1 medium onion, diced

• 4 large cloves garlic, minced

• 1 pkg of McCormick Taco Seasoning

• 2 tbsp fresh cilantro, chopped

• 2 tsp sea salt, more to taste

• 2 limes

Steps:

Add the juice of both limes to 8 ounces of Spicy V8 and let that marinate while putting together the soup. Steve usually only marinates this for 30 minutes or so while he’s getting the rest of the ingredients together.

Add chicken stock, Rotel, 10 ounces of Spicy V8, onion, garlic, peppers, taco seasoning, cilantro, and salt to a large pot and cook on medium.

Cook the chicken in a separate pan.

Once the chicken is cooked thoroughly, shred or dice the chicken and add it to the soup.

Let all the ingredients cook together until the bell peppers are tender.

Optional Toppings:

• Shredded Cheese
• Tortilla Strips
• Sour Cream

Total prep and cook time: between 1.5-2 hours.

Notes:

• This recipe can easily be doubled, tripled, or even more.

• The instructions are for cooking on a stovetop, but you could easily make this in a slow cooker on low for a few hours instead.

This recipe is great because it’s not that difficult, it’s just time consuming (which is why the slow cooker option may be better for busy families). It’s low-fat, low-carb, gluten-free, and (depending on the toppings) dairy-free.

Another great thing we discovered about soups is that our kids love “helping,” they’re excellent soup stirrers!

We use a really big stock pot, so the soup only fills it maybe halfway up.

I hope you enjoy this recipe as much as we do!

Happy Cooking!

Print Recipe

5 from 1 vote

Chicken Fajita Soup

Low fat, low carb, easy to make soup!

Prep Time30 minutes mins

Cook Time2 hours hrs

Course: Soup

Cuisine: Mexican

Keyword: chicken fajita soup

Servings: 14 Servings

Calories: 35kcal

Ingredients

• 1 ½ lbs chicken breast
• 32 oz chicken stock
• 1 can of Rotel
• 18 ounces of Spicy V8 Separated: 10 ounces and 8 ounces
• 2 bell peppers any color, diced
• 1 medium onion diced
• 4 large cloves garlic minced
• 1 pkg of McCormick Taco Seasoning
• 2 tbsp fresh cilantro chopped
• 2 tsp sea salt more to taste
• 2 limes

Instructions

• Add the juice of both limes to 8 ounces of Spicy V8 and let that marinate while putting together the soup. Steve usually only marinates this for 30 minutes or so while he's getting the rest of the ingredients together.
• Add chicken stock, Rotel, 10 ounces of Spicy V8, onion, garlic, peppers, taco seasoning, cilantro, and salt to a large pot and cook on medium.
• Cook the chicken in a separate pan.
• Once the chicken is cooked thoroughly, shred or dice the chicken and add it to the soup.
• Let all the ingredients cook together until the bell peppers are tender.

Notes

Total Prep and Cook Time: 1.5-2 hours

This recipe can easily doubled, tripled, or even more.

The instructions above are for cooking on a stovetop, but you could easily cook this in a slow cooker on low for 4 hours instead.