Chicken Fajita Soup with Beans, Corn and Peppers

Name: Chicken Fajita Soup with Beans, Corn and Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 to 6 servings
Cuisine: Tex-Mex-inspired
Ingredients: 500 g boneless skinless chicken breast; 2 tbsp neutral oil; 1 whole large onion, diced; 1 whole red bell pepper, diced; 1 whole yellow bell pepper, diced; 2 whole garlic cloves, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp chipotle chilli powder, or to taste; 1 l chicken stock; 300 g canned sweetcorn, drained; 400 g black beans, drained and rinsed; 1/2 tsp fine salt; 1/4 tsp black pepper; 80 g grated cheese, optional; 1 whole lime, optional

A hearty chicken soup with bell peppers, corn, black beans and fajita spices.

By Savva LoginovUpdated October 2, 2026

Total 50 minMakes 4 to 6 servings

Jump to Recipe

This chicken fajita soup simmers chicken with peppers, onion, corn, black beans and cumin in a seasoned broth. The source’s method headings stop before the actual directions, so this version supplies a complete sequence using its listed ingredients. Brown the chicken and vegetables first, then simmer until the chicken reaches 74°C (165°F). Shred it into the soup and finish with cheese if desired. Heat oil in a soup pot. Season chicken lightly and brown 3 minutes per side; it need not cook through. Transfer to a plate. Add onion and bell peppers to pot and cook 5 minutes. Stir in garlic, cumin, paprika and chipotle for 30 seconds. Pour in stock, add chicken, corn and black beans. Bring to a simmer and cook 15 to 20 minutes until chicken reaches 74°C (165°F).

Chicken Fajita Soup with Beans, Corn and Peppers

How to tell when it is ready

Ladle into bowls and top with cheese if using.

Tips

Heat oil in a soup pot.
Add onion and bell peppers to pot and cook 5 minutes.
Pour in stock, add chicken, corn and black beans.
Remove chicken, shred with two forks and return it to the pot.

Troubleshooting

If soup is too spicy, add more stock or beans.
If broth tastes mild, add lime juice and a little more cumin.

Substitutions

Use vegetable stock and omit chicken for a bean soup.
Use Monterey Jack or cheddar.

Variations

Add diced tomatoes.
Stir in a spoon of sour cream when serving.

Serving suggestions

Top with grated cheese.
Add tortilla strips.
Offer lime wedges.
Serve with warm tortillas.

Make ahead

Prepare components ahead and store safely. Refrigerate within 2 hours for up to 3 days. Reheat until steaming.

Storage

Refrigerate within 2 hours for up to 3 days. Reheat until steaming.

Food safety

Cook chicken to 74°C (165°F) and refrigerate leftovers promptly.

Frequently asked questions

Can I use cooked chicken?

Yes. Add shredded cooked chicken with the corn and beans and simmer until hot throughout.

How should I store chicken fajita soup?

Refrigerate within 2 hours for up to 3 days. Reheat until steaming.

Top with grated cheese. Refrigerate within 2 hours for up to 3 days. Reheat until steaming.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Chicken Fajita Soup with Beans, Corn and Peppers