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Blackened Chicken Fajita Soup

Cold weather makes me want to eat all of the soups. This Blackened Chicken Fajita Soup will be sure to warm you up. 

Blackened Fajita SoupA couple of things get me REALLY excited this time of year.

1.New healthy recipes aplenty


I for one love the renewed interest in health and wellness during the month of January. Sure, the gyms are crazy and your grocery store is out of avocados overtime you need them, but there is something inspiring about everyone wanting to at least TRY to live better.

Go, humans! This Blackened Chicken Fajita Soup is filled with lean chicken, veggies, and lots of spice. Totes guilt-free for all of you resolutioners.

Despite our abnormally warm start to winter, it’s FINALLY getting cold here in Kentucky, and we’ve even seen some snow, Woo Hoo!

That means that soup is on the dinner rotation like….a lot. This is totally fine by me because soup is ma fave.

food lab

Matt gifted me this wonderful book that I featured on my gift guide this year (hints do work, ladies!), and I was so excited!

It has more than surpassed my expectations and I think that everyone, beginners and experienced cooks alike can benefit from The Food Lab.

It’s pretty much the science behind food and why certain things work and don’t work. Flipping through it one night, I found a recipe for steak fajitas, and I thought that I would turn it into a flavorful soup.  

I used chicken instead of beef, but you could definitely go with steak if you prefer.

Blackened Fajita Soup


Blackened Fajita Soup


Blackened Fajita Soup


Blackened Chicken Fajita Soup
Yield: 4 Servings

Blackened Chicken Fajita Soup

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes


  • 1/2 cup soy sauce
  • 1/2 cup lime juice
  • 1/2 cup canola oil
  • 1/4 cup packed brown sugar
  • 2 tsp ground cumin
  • 2 tsp ground pepper
  • 1 tbsp chile powder
  • 3 cloves of garlic, finely minced
  • 1 lb boneless skinless chicken breast
  • 1 red bell pepper, stemmed, seeded a
  • nd medium diced
  • 1 yellow bell pepper, stemmed, seeded, and medium diced
  • 1 green bell pepper, stemmed, seeded, and medium diced
  • 1/2 of an onion, medium diced
  • 1/4 cup chopped cilantro
  • 4 cups chicken stock
  • Pico de Gallo, cubed avocado, and a lime wedge for serving


    Combine the first eight ingredients in a medium bowl and whisk to combine. Transfer half of the marinade to another bowl and set aside. Add the remaining marinade to a gallon ziplock bag and add chicken breasts. Massage to cover and lay flat in the refrigerator to marinate for at least 3 hours or overnight.
    Heat a large dutch oven over medium-high heat. Remove the chicken from the marinade and pat dry. Blacken the chicken on each side until the internal temperature reaches 165 degrees Fahrenheit.
    Let the chicken cool for a few minutes while you sauté the veggies.
    Add all of the vegetables to the dutch oven with a tbsp of canola oil. Sauté until veggies begin to soften, 3-5 minutes.
    Meanwhile, shred the cooled chicken with two forks.
    Add reserved marinade to the dutch oven along with the shredded chicken. Bring to a boil and let the soup simmer for 10 minutes or until you're ready to serve. Salt and pepper to taste.
    Add cilantro at the last minute and top with garnishings of your choosing. I like a bit of Pico de Gallo, avocado and lime on mine.

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