This Creamy Chicken Fajita Soup combines all the flavors of classic chicken fajitas in an easy, creamy soup that’s ready in just 25 minutes! Loaded with tender shredded chicken, peppers, onions, Rotel, cream cheese, and fajita seasoning, this chicken fajita soup recipe is a family favorite that’s perfect for busy weeknights.
I don't know about you, but I'm a soup year-round type of person! Nothing beats a warm bowl on a cold evening, whether it's my Ultimate Chicken Noodle Soup, Creamy Chicken Pot Pie Soup, or Copycat Chick Fil A Chicken Tortilla Soup. Since I also love Mexican food, this easy Chicken Fajita Soup gives me the best of both worlds. Plus, everyone can load up their bowl with their favorite toppings!
Quick Look: Creamy Chicken Fajita Soup
This easy chicken fajita soup is made with shredded chicken, peppers, Rotel, cream cheese, and fajita seasoning for a creamy Tex-Mex dinner that’s ready in just 25 minutes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Servings: 6
- Flavor: Creamy, cheesy, and packed with classic fajita flavor
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Made this soup last night for dinner. Everybody loved it. It tastes AMAZING. Thanks for the quick and easy recipe. I will definitely be making this again!
Ingredient Notes
See printable recipe card below for exact ingredient amounts and step by step directions.
- Chicken: I use cooked, shredded boneless skinless chicken breasts. Rotisserie chicken works great too and makes this chicken fajita soup even quicker to prepare.
- Bell Pepper: I typically use a green bell pepper, but red, yellow, or orange bell peppers work too. Use your favorite or a combination for extra color.
- Cream Cheese: Let it soften before adding it to the soup so it melts and combines more easily. This is what gives the soup its creamy, slightly cheesy base.
- Rotel: I recommend Rotel diced tomatoes with green chiles for extra Tex-Mex flavor. I use mild, but medium or hot is an easy way to add more heat.
- Heavy Whipping Cream: Adds extra creaminess to the broth. Half-and-half can be used if that’s what you have on hand.
- Fajita Seasoning: A packet keeps things quick and easy. You can also use homemade taco seasoning in a pinch.
Optional Toppings & Add-Ins
The toppings are one of my favorite parts of this fajita soup! I like to set out a few options and let everyone load up their own bowl. Here are some of our favorites:
- Crushed tortilla chips or tortilla strips
- Sour cream
- Sliced avocado
- Candied Jalapeños or sliced fresh jalapeños
- Shredded cheese: Cheddar, Mexican blend, or Pepper Jack
- Fresh cilantro
- Diced tomatoes
- Black olives
- Corn
- Black beans or pinto beans
- Fresh lime juice
How to Make Creamy Chicken Fajita Soup
Step 1. In a large pot, melt the butter over medium-high heat. Add the onion, garlic, and green pepper, then sauté for about 3 minutes, until the vegetables begin to soften.
Step 2. Pour in the diced tomatoes with their juices, chicken broth, heavy cream, and fajita seasoning. Stir until well combined.
Step 3. Add the softened cream cheese to the pot and stir until melted and fully incorporated into the soup.
Step 4. Reduce the heat to low and simmer for about 20 minutes, stirring occasionally.
Step 5. Add the cooked, shredded chicken to the pot and stir until well combined and heated through.
Step 6. Ladle the soup into bowls and serve warm with your favorite toppings. Enjoy!
My Favorite Tips
- Adjust the seasoning: Fajita seasoning packets vary in strength, so start with less and add more to taste. Taco seasoning works too.
- Use softened cream cheese: It melts into the broth more easily and gives your chicken fajita soup a smooth, creamy texture.
- Adjust the heat: I use mild Rotel for my family, but medium or hot Rotel or sliced jalapeños will kick up the heat.
What to Serve with Chicken Fajita Soup
This creamy fajita soup is filling on its own, but these easy sides make it a complete meal:
- Knock Your Socks Off Cornbread
- Warm Flour Tortillas
- Simple Side Salad
- Chips and Restaurant-Style Guacamole
Storage & Freezing
- Refrigerator: Allow leftover chicken fajita soup to cool, then store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze cooled soup in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm on the stovetop over low heat, stirring occasionally, or microwave until heated through.
- Make Ahead: Prepare the soup ahead of time and refrigerate until needed. Reheat gently and add your favorite toppings just before serving.
Creamy Chicken Fajita Soup Recipe FAQs
Cream cheese and heavy whipping cream create the smooth, creamy broth while still allowing the fajita flavors to come through.
Yes. Add the ingredients to your slow cooker and cook on low for 5-6 hours or high for 2-3 hours. Shred the chicken before serving and stir everything together well.
More Tex Mex Recipes You’ll Love
This easy Chicken Fajita Soup is a simple way to enjoy all those classic fajita flavors in one creamy bowl. With tender chicken, peppers, onions, and plenty of toppings to choose from, this fajita soup recipe is perfect for an easy weeknight dinner and always a hit with the family!
Tried this recipe? Leave a ⭐⭐⭐⭐⭐ rating and let me know what you think in the comments! You can also follow me on Pinterest for even more easy, family-friendly recipes.
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Creamy Chicken Fajita Soup
Equipment
Ingredients
- 1 lb boneless skinless chicken cooked and shredded
- 1 onion diced
- 1 green pepper diced
- 4 garlic cloves minced
- 1 tablespoon butter
- 6 oz cream cheese softened
- 20 oz diced tomatoes with green chilies including juices (2 cans mild Rotel)
- 2 ½ cups chicken broth
- ½ cup heavy whipping cream
- 1 packet fajita seasoning
- Toppings of choice: sour cream, shredded cheese, cilantro, avocado, tortilla strips, etc.
Instructions
- In a large pot, melt the butter over medium-high heat.
- Add the onion, garlic, and green pepper. Sauté for about 3 minutes, until the vegetables begin to soften.
- Pour in the diced tomatoes with their juices, chicken broth, heavy whipping cream, and fajita seasoning. Stir to combine.
- Add the softened cream cheese and stir until melted and fully incorporated.
- Reduce the heat to low and simmer for about 20 minutes, stirring occasionally.
- Add the cooked, shredded chicken and stir until combined and heated through.
- Ladle into bowls and serve warm with your favorite toppings.
Notes
- Rotisserie chicken is an easy shortcut for the cooked, shredded chicken.
- I use mild Rotel, but medium or hot can be used for more heat.
- Fajita seasoning packets vary in strength, so adjust to taste. Taco seasoning can also be used if needed.
- Half-and-half can be used in place of the heavy whipping cream.
- Soften the cream cheese before adding it so it melts smoothly into the soup.
Hettie says
Always a fav in our house! Such a perfect soup on cold or warm nights!! Thanks for sharing!
Kristin Hayes says
Yay! Glad you enjoy too!!
Kristin H. says
So creamy and delicious!!
Lisa W. says
Super flavorful!
Diane E. says
Made this soup last night for dinner. Everybody loved it. It tastes AMAZING. Thanks for the quick and easy recipe. I will definitely be making this again!
Kristin says
Yay!! Glad to hear you enjoyed it!!!
Carolyn says
The flavor is great but the fajita seasoning was too much for me. I should have on OK y used half a pack.
Kristin says
Great thinking! You can definitely cut down on the packet if desired!
Gail Sanderson says
I didn’t find any cheese in receipt except cream cheese?
Kristin says
That is correct, however, I do sprinkle shredded Mexican cheese on top just before serving! Enjoy!
Meredith says
Super easy and super quick recipe. I followed the directions with what I had in the cabinet/fridge.
The changes I had to make: Left out the pepper (didn’t have one) added a small can of sweet corn (no juice) to make up for the lack of pepper and used taco seasoning instead of fajita.
It was AMAZING! Kids loved it! Husband loved it!
It will definitely be something I make again.
Kristin says
Yay! Glad to hear you enjoyed! Great idea on the changes!!
Beth says
What’s the serving size?
Kristin says
About 2 cups of soup, enjoy!
Kris F says
I was in the mood for beef, so I cut the recipe in half and added half a pound of ground beef once the onions and peppers cooked for a few minutes. I drained some of the oil before continuing and it turned out great!
Kristin says
Yay! Glad you enjoyed it!! Its a favorite in my house!