Creamy Chicken Fajita Soup
This easy Creamy Chicken Fajita Soup combines tender shredded chicken, peppers, Rotel, cream cheese, and fajita seasoning in a creamy Tex-Mex soup that's ready in just 25 minutes.
Servings: 6
Calories: 248kcal
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.
Nutrition
Serving: 1bowl | Calories: 248kcal | Carbohydrates: 14g | Protein: 23g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 84mg | Sodium: 1151mg | Potassium: 699mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1120IU | Vitamin C: 37mg | Calcium: 161mg | Iron: 2mg
