Fajita Soup

Holly, ask and ye shall receive.  🙂  

I think I posted it a year or so ago, but I’ve made some changes and here it is again.  I’m really bad at writing recipes and I never make it exactly the same way twice, so I hope you understand all this.  And this recipe is for a HUGE pot of soup.  Some of you may want to halve it.  We have this for one meal and then for leftovers.

Fajita Soup


chicken — I usually use about 5 or 6 of those frozen boneless, skinless breasts, but if you want it really meaty, use more

1 or 2 packets fajita seasoning mix  — I usually use 1 1/2 packs

1 cup water

cilantro, fresh or dried, probably 1/8 to 1/4 cup or until I get tired of cutting —  I like to use fresh, but I have used dried

garlic, about 1 tablespoon — I use the wet kind in the jar because it’s easy and flavorful 

butter or margarine, about 2 or 3 tablespoons 

red onion, 1/4 to 1/2 an onion, cut into tiny pieces  — for the onions and the peppers, it really depends on your personal taste.  Not everyone in our family loves these, so I do about 1/4 instead of a 1/2.

red pepper

green pepper

yellow pepper

orange pepper    — or any combination of these colors of peppers — again, 1/4 or 1/2 a pepper cut into tiny pieces

1 cardboard box of Swanson’s chicken broth 

1 family-size can of cream of chicken soup

1 large box Velveeta cheese (or store-brand) — I think it’s 32 oz.

16 oz. cream cheese — melt this in microwave before adding so it blends in better

large bag of Nacho Cheese Doritoes



cut chicken into bite-sized pieces 

Mix fajita seasoning mix and water and pour over chicken

Marinate for at least 30 minutes, but the longer you marinate, the better the flavor

After marinating time is over — In large stock pot, melt butter or margarine.  Add in cilantro and garlic and saute’ for a few minutes, stirring almost constantly.

Add chicken to stock pot and cook until thoroughly cooked, probably 15 minutes.  Stir frequently.

Add in onions and peppers and cook for another 10 minutes, stirring frequently.

Pour in chicken broth and cream of chicken soup.  Stir.  

Add in cheeses and stir well.  Cook on medium, stirring often so it doesn’t stick!  (It will stick if you don’t stir it a lot!  I speak from experience.)

After the cheeses are all melted, turn heat to low or simmer and cook some more, still stirring often.  You could serve it right now, but if you cook it a little while longer, the soup will have more flavor.  

I serve this with Doritoes crumbled up in each bowl of soup, like crackers.  

*You can also add salsa or other vegetables.  

This soup is delicious! And perfect if you have a cold or sinus infection.  🙂



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5 responses to “Fajita Soup

  1. Holly

    Oh my goodness, that sounds wonderful! Thank you! 🙂

  2. You are welcome. Let me know how it goes.

  3. I’m glad Holly asked! This sounds like something my family would love. Thanks for sharing. 🙂

  4. I didn’t feel like turning my oven on today. It was humid, hot and we aren’t air conditioning yet.

    Anyway, I made your soup kind of! I had leftover turkey, so I defrosted that and cubed it instead of using chicken, cut the recipe in half and probably was a little heavier than you are on the garlic, onions and peppers. The whole family loved it. Beverly, my picky eater, ate two bowls and told me, “Renmen (like/love)” several times. She is on a strong medicine to suppress viral activity that is making her ill and it is always good to find something to entice her to eat.

    I will definitely add this to my winter soup rotation ~ Thanks!

  5. Hooray! 🙂 I just made it yesterday for friends. Glad your Beverly loved it.

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