High Protein Chicken Fajita Soup turns the familiar flavors of chicken fajitas into a warm, filling meal you can serve by the bowl.
Chicken breast, black beans, and Greek yogurt provide 38 grams of protein per serving, while three colors of bell peppers add plenty of texture.
Fire-roasted tomatoes, green chiles, corn, and salsa give the broth a rich Mexican-inspired flavor without making the recipe complicated.
A little lime juice and fresh cilantro added at the end brighten everything up. The Greek yogurt makes the broth slightly creamy while keeping it lighter than a soup made with heavy cream.
I like this soup for a weeknight dinner because everything cooks in one pot, and the leftovers hold up well for lunch.
It’s hearty enough on its own, but you can also serve it with tortilla chips, warm corn tortillas, or a simple green salad.
Why You’ll Love This High Protein Chicken Fajita Soup
High in Protein
Each serving has approximately 38 grams of protein from chicken breast, black beans, and Greek yogurt.
One-Pot Dinner
A large Dutch oven or soup pot handles the entire recipe, which keeps preparation and cleanup manageable.
Hearty and Filling
Chicken, beans, corn, peppers, and a lightly creamy broth make this a satisfying main course.
Useful for Meal Prep
The soup stores well and makes six servings, so you can prepare dinner and have leftovers for lunch.
Familiar Fajita Flavor
Bell peppers, onion, cumin, chili powder, salsa, and lime give the soup the flavor of chicken fajitas in a warm, comforting form.
Ingredient Substitutions
Chicken Thighs
Replace the chicken breasts with an equal amount of boneless, skinless chicken thighs. They may need a few extra minutes to cook through.
Bell Peppers
Use any combination of red, green, yellow, or orange bell peppers. You’ll need about three large peppers total.
Pinto Beans
Drained and rinsed pinto beans can replace the black beans.
Frozen Corn
Use one cup of drained canned corn in place of frozen corn.
Greek Yogurt
Plain low-fat Greek yogurt can replace the nonfat Greek yogurt. Avoid flavored or sweetened yogurt.
Cilantro
Omit the cilantro if you don’t care for it. Chopped green onions can add a fresh finish instead.
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Dutch Oven
A large Dutch oven gives soups plenty of space to simmer without crowding the pot.
High Protein Chicken Fajita Soup
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 tablespoon olive oil
- 1½ pounds boneless skinless chicken breasts cut into bite-size pieces
- 1 medium yellow onion diced
- 1 large red bell pepper sliced
- 1 large green bell pepper sliced
- 1 large yellow bell pepper sliced
- 3 cloves garlic minced
- 2 teaspoon chili powder
- 1½ teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 5 cups low-sodium chicken broth
- 1 can (15-ounce) black beans drained and rinsed
- 1 can (14.5-ounce) fire-roasted diced tomatoes
- 1 can (4-ounce) diced green chiles
- 1 cup frozen corn
- ½ cup salsa
- 1 tablespoon fresh lime juice
- ¼ cup chopped fresh cilantro
- ½ cup plain nonfat greek yogurt
Instructions
- Heat the olive oil in a large Dutch oven over medium heat.
- Add the chicken. Cook for 5 to 6 minutes, stirring occasionally, until lightly browned.
- Add the onion and bell peppers. Cook for 5 minutes, stirring occasionally.
- Add the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds, stirring constantly.
- Add the chicken broth, black beans, diced tomatoes, green chiles, corn, and salsa. Stir well.
- Bring the soup to a boil. Reduce the heat to low. Cover the Dutch oven.
- Simmer for 15 to 20 minutes, or until the chicken reaches 165°F and the peppers are tender.
- Place the Greek yogurt in a small bowl.
- Slowly stir ½ cup of hot broth into the yogurt until smooth.
- Stir the yogurt mixture into the soup.
- Add the lime juice and cilantro. Stir well.
Notes
Tips and Tricks
Temper the yogurt – Add the hot broth to the yogurt gradually. This helps keep the yogurt smooth when you stir it into the soup. Control the heat – Choose mild, medium, or hot salsa depending on how spicy you want the soup. Cut the chicken evenly – Keep the chicken pieces close to the same size so they finish cooking at the same time. Keep the soup below a boil – After adding the yogurt, warm the soup gently to help prevent separation.Storing and Reheating
Refrigerate – Cool the soup and store it in an airtight container in the refrigerator for up to 4 days. Freeze – For the smoothest texture, freeze the soup before adding the Greek yogurt, lime juice, and cilantro. Store it in a freezer-safe container for up to 3 months, then add those ingredients after reheating. Reheat on the stovetop – Warm the soup in a saucepan over low to medium-low heat, stirring occasionally. Avoid boiling it after the yogurt has been added. Reheat in the microwave – Place one serving in a microwave-safe bowl. Heat in short intervals, stirring between each one, until hot.Nutrition
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