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Super Easy Fajita Chicken Soup

by Maria
Supa de Pui Fajita Super Usoara

I’m back with a new delicious recipe: super easy fajita chicken soup. Now that I’m back from a long trip to the States, I will have a lot of time to upload recipes on the blog. Because, you know, we eat more than we travel. Unfortunately.

I am absolutely obsessed with this soup. It has a lot of flavor, and all the ingredients mix together wonderfully, especially the tortillas and avocado.

I used boneless chicken breast, and I actually found one already sliced into bite sized pieces. It’s the best thing if cutting meat is grossing you out. What I couldn’t find though was chicken broth. It’s incredibly hard to find where I live, but the Maggi seasoning cubes with water saved the day, most likely without a large difference in taste.

So read on for the Super Easy Fajita Chicken Soup, and enjoy!

Time: 1 hour

Servings: 4


For the soup:

1 lb Boneless Chicken Breast
2 tablespoons Vegetable Oil
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
½ teaspoon Dried Thyme
½ teaspoon Salt
¼ teaspoon Ground Black Pepper
½ Red Bell Pepper
½ Green Bell Pepper
½ Yellow Onion
1 clove Garlic
1 quart Chicken Broth OR 1 quart Water & 2 Knorr/Maggi Chicken Seasoning Cubes

For the tortillas:

¼ cup Vegetable Oil
2 Tortillas


2 Scallions
1 Avocado



  1. Slice the chicken into bite sized pieces. Dice the red bell pepper, the green bell pepper, and the onion and mince the garlic.
  2. Heat the vegetable oil over high heat in a large pot. Once the oil is hot, add the chicken. Sprinkle the cumin, coriander, thyme, salt, and pepper. Mix well. Cook, mixing frequently, until the chicken is no longer pink, 5-10 minutes.
  3. Add the red bell pepper, the green bell pepper, and onions and toss well. Saute for 5 minutes, then add the garlic and cook for another minute.
  4. Pour in the broth OR the water & seasoning cubes, and let it come to a boil. Cover the pot, turn the heat down to low, and simmer for 15 minutes.
  5. Serve topped with the tortilla strips, avocado, and scallions. Bon appétit!


  1. While the soup cooks, heat the vegetable oil in a pan over medium heat. Make sure the oil covers the strips otherwise they won’t cook.
  2. Slice the tortillas into strips.
  3. Once the oil is hot, add the tortilla strips and fry until the pieces begin to be stiff and crunchy. Remove with a slotted spoon and set on a paper towel-lined plate to drain.


  1. Dice the scallions.
  2. Pit the avocado and slice into bite sized pieces.

Supa de Pui Fajita Super Usoara

Did you enjoy our Super Easy Fajita Chicken Soup recipe? Questions, comments or concerns? Leave us a note below or contact us, we’d love to hear from you!

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