Fajita Soup

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings


Recipe adapted from Taste Of Home by Devri

  • 1 LB Boneless skinless chicken breasts, chopped
  • 1 each medium green sweet red and yellow peppers, chopped
  • 1 medium onion chopped
  • 2 tablespoons olive oil
  • 3 cups Low Sodium Chicken Broth
  • 2 cups frozen corn
  • 1 cup uncooked brown rice
  • 1 cup green enchilada sauce
  • 1/4 cup canned chopped green chilies
  • 1/4 teaspoon salt
  • 1 cup 4 ounces shredded Mexican cheese blend
  • 1 cup 8 ounces sour cream (mine didn't have any sour cream, hence the brothy look)
  • 1/2-1 Packet Fajita Seasoning
  • Cilantro to taste
  • Tortilla chips and minced fresh chives optional


  • In a Dutch oven over medium-high heat, cook and stir the chicken, peppers and onion in oil until vegetables are crisp-tender.
  • Stir in the broth, corn, rice, enchilada sauce, chilies and salt.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 35-40 minutes or until rice is tender.
  • Remove from the heat.
  • Stir in cheese and sour cream until cheese is melted.
  • Serve with chips and chives if desired.
Nutrition Facts
Fajita Soup
Amount Per Serving (1 g)
Calories 489
% Daily Value*
Cholesterol 94.1mg31%
Carbohydrates 44.2g15%
Fiber 3.5g15%
Sugar 6.2g7%
Protein 29.8g60%
* Percent Daily Values are based on a 2000 calorie diet.