Fajita Chicken Soup Recipe

Name: Fajita Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 boneless skinless chicken breasts; 2 (10 1/2 ounce) cans cream of chicken soup; 1 (14 ounce) can chicken broth; 3 tablespoons flour; 3 tablespoons butter or 3 tablespoons oleo; 1 cup shredded colby-monterey jack cheese; 1 tablespoon fajita seasoning mix; ½ teaspoon red cayenne pepper; ½ cup diced onion; ½ cup diced green bell pepper

Servings: persons

3 boneless skinless chicken breasts
2 (10 1/2 ounce) cans cream of chicken soup
1 (14 ounce) can chicken broth
3 tablespoons flour
3 tablespoons butter or 3 tablespoons oleo
1 cup shredded colby-monterey jack cheese
1 tablespoon fajita seasoning mix
½ teaspoon red cayenne pepper
½ cup diced onion
½ cup diced green bell pepper

1
Dice and cook chicken breasts in a little oil, seasoning as desired.
2
(I like a little fajita seasoning on them.)
3
When no longer pink, set aside.
4
Combine cream of chicken soup, chicken broth, flour, and butter/oleo in a soup pot over medium-low heat.
5
Whisk until no longer lumpy.
6
Add cooked chicken and remaining ingredients.
7
Heat until bubbly and cheese is melted, then reduce heat to low and simmer for at least 15 minutes, stirring often.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 boneless skinless chicken breasts, 2 (10 1/2 ounce) cans cream of chicken soup, 1 (14 ounce) can chicken broth, 3 tablespoons flour, and more.

Yes, Fajita Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fajita Chicken Soup

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