Mediterranean Chicken Fajita Soup
This Mediterranean-inspired Chicken Fajita Soup blends the warmth of classic fajita spices with the freshness of Mediterranean ingredients. It’s a colorful, hearty meal featuring tender chicken, sweet bell peppers, black beans, and zesty lime. Perfect for cozy nights or meal prep, it delivers rich flavor without being heavy. Pair it with crispy tortilla chips or a light salad for a complete, balanced bowl.
Total Time: 45 minutes
Servings: 4–6
Ingredients
Proteins & Broth:
2 boneless, skinless chicken breasts (about 1 lb / 450 g)
4 cups (1 L) chicken broth
Vegetables:
2 tbsp olive oil
1 medium onion, diced
1 red bell pepper, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 can (14 oz / 400 g) diced or fire-roasted tomatoes
1 can (15 oz / 425 g) black beans, rinsed and drained
Seasonings:
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp dried oregano
Juice of 1 lime
Salt and pepper, to taste
2 tbsp chopped cilantro (plus more for garnish)
Optional / Garnish:
Sour cream or Greek yogurt
Shredded cheese (cheddar, Monterey Jack, or feta for a Mediterranean twist)
Diced avocado
Crushed tortilla chips
½ cup corn (fresh, frozen, or canned)
2 oz (60 g) cream cheese (optional, for a creamy version)
Instructions
Cook the Chicken:
In a large pot, bring chicken broth to a gentle boil. Add chicken breasts and simmer until cooked through, about 15–18 minutes. Remove and shred with two forks. Set aside.
Sauté the Vegetables:
In the same pot, heat olive oil over medium heat. Add onion, bell peppers, and garlic. Cook for 5–7 minutes, stirring occasionally, until softened and fragrant.
Add Seasonings & Tomatoes:
Stir in chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute to bloom the spices. Add diced tomatoes and black beans. Stir to combine.
Add Broth & Chicken:
Pour the broth back into the pot. Add the shredded chicken and corn (if using). Simmer for 10–15 minutes to let flavors blend.
Finish the Soup:
Stir in lime juice and cilantro. Taste and adjust seasoning with salt and pepper.
Optional Creamy Version:
For a creamier texture, stir in cream cheese until melted and smooth.
Serve:
Ladle into bowls and top with your favorite garnishes—sour cream, cheese, avocado, or tortilla chips.
Tips
Sear the Chicken First: For deeper flavor, brown the chicken breasts in olive oil before simmering them in broth.
Fire-Roasted Tomatoes Add Smokiness: They elevate the soup’s depth without overpowering the Mediterranean flair.
Use Homemade Broth: Fresh chicken broth gives a cleaner, richer base.
Adjust Spice Level: Add extra chili powder or a pinch of cayenne if you like more heat.
Balance with Lime: Always finish with lime juice; it brightens and ties together all flavors.
Creamy but Light: Mix in a spoonful of Greek yogurt instead of cream cheese for a tangy, lighter version.
Meal Prep Tip: The soup tastes even better the next day—store it in the fridge up to 4 days or freeze for up to 2 months.
Add Grains: Stir in cooked quinoa or orzo for extra body and Mediterranean texture.
Variations
Mediterranean Touch: Add olives, sun-dried tomatoes, or crumbled feta.
Vegetarian Version: Skip the chicken and use chickpeas or lentils instead.
Spicy Harissa Kick: Stir in a teaspoon of harissa paste for North African-style heat.
Roasted Veggie Upgrade: Roast bell peppers and onions first for a smoky depth.
Creamy Coconut Version: Replace cream cheese with a splash of coconut milk for a silky, dairy-free soup.
Green Goodness: Add baby spinach or kale at the end for extra nutrients.
Tex-Mex Fusion: Add corn and top with cheddar and tortilla strips for a heartier American-style bowl.
Orzo Chicken Soup: Swap black beans for cooked orzo and add oregano for a Greek-inspired twist.
Q&A
Q: Can I use rotisserie chicken?
A: Yes, it saves time. Shred it and add it after the vegetables are cooked.
Q: How can I thicken the soup naturally?
A: Mash a few beans in the pot or let it simmer uncovered for 10 extra minutes.
Q: Can I make it in a slow cooker?
A: Absolutely. Combine all ingredients (except lime juice and garnishes) and cook on low for 6–7 hours or high for 3–4 hours. Add lime juice before serving.
Q: What’s the best side to serve with it?
A: Try warm pita bread, garlic flatbread, or a light cucumber salad.
Q: Can I freeze it?
A: Yes, freeze in airtight containers. Thaw overnight and reheat gently on the stove.
Nutrition
(per serving, approx.)
Calories: 320
Protein: 32 g
Fat: 10 g
Carbohydrates: 25 g
Fiber: 6 g
Sodium: 780 mg
Conclusion
This Mediterranean Chicken Fajita Soup brings together bright vegetables, lean protein, and aromatic spices in one comforting bowl. It’s satisfying, customizable, and fits a variety of diets. Whether you go for the classic or creamy version, it’s a vibrant, balanced meal you’ll want to make again.