Chicken Fajita Soup Recipe

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Chicken Fajita Soup

Ami Baggett


Feeling under the weather and not a bit of celery in the house made me put together a new chicken soup recipe with a kick! The kids and man of the house loved it!

★★★★★ 1 vote


1 medium
chicken, cut up
2 large
green bell peppers chopped
2 large
yellow onions chopped
4 medium
carrots, chopped
2 large
jalepenios cut up
2 Tbsp
taco seasoning mix
2 tsp
kosher salt
1 large
ripe avacado
mexican blend shredded cheese garnish


1in a large pot, add cut up chicken(with bones and skin still on) and cover with water and add salt. Simmer about 45 minutes until chicken is done, then remove chicken to cool and shred. Strain broth if foam developed on top.
2add cut up veggies and taco seasoning to broth and boil about 10 minutes, then lower temp to simmer and add chicken back to pot after skin/bones have been removed and meat has been shredded/chunked to your liking.
3simmer about 30 more minutes. Serve with shredded cheese and avacado as garnish. I also like to have corn chips instead of crackers.
4Optional: May add 1 can of chicken broth if extra liquid is needed. Garnish can include sour cream, jalepenios, etc.

About this Recipe

Course/Dish: Soups, Chicken
Hashtag: #spicy