Chicken Fajita Soup

Chicken Fajita Soup by The Cooking Doc®

Chicken Fajita Soup

The dish can also become vegan by removing the chicken. You can replace it with rice for more consistency. This is a high potassium because of the tomatoes, beans, avocado and chicken. To lower the potassium, leave off the avocado and substitute an extra cup of broth for 1 of the cans of tomatoes.


The Cooking Doc®
Servings 6 servings
Calories 307 kcal


  • 1 onion chopped
  • 2 cloves garlic crushed
  • 1 tablespoon olive oil
  • 1 red bell pepper cut into strips
  • 1 yellow bell pepper cut into strips
  • 1 15 oz can low sodium black beans
  • 2 teaspoons chili powder
  • 1 teaspoon oregano
  • 1/2 teaspoon ground cumin
  • 2 14.5 ounce cans diced tomatoes
  • 2 cups vegetable broth sodium free
  • 1 pound cooked shredded chicken
  • 1 teaspoon salt
  • 1 avocado
  • Cilantro
  • Sour cream optional


  • Heat a large pot over medium-high heat. Add the olive oil and onion. Cook for 5 minutes. Add the chili powder, oregano and cumin. Sauté for 3 more minutes.
  • Then add the garlic, wait 1 minute and add the peppers. Cook for 5 minutes until the peppers start to soften.
  • Pour in the diced tomatoes, vegetable broth, black beans, and the shredded cooked chicken. Mix and add the salt.
    Cover and cook at a simmer for about 30 minutes, stirring occasionally.
  • Serve with a few pieces of avocado on top, sour cream and a few cilantro leaves.


Calories: 307kcalCarbohydrates: 29gProtein: 23gFat: 12gSaturated Fat: 1gCholesterol: 40mgSodium: 413mgPotassium: 714mgSugar: 7gCalcium: 42mgMagnesium: 54mgPhosphorus: 108mg
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