TRAVELER, Cooker, Home Designer and Fashion Lover- Raka' Pinkerton

Chicken Fajita Soup

Chicken Fajita Soup

This healthy and Gluten-Free Fajita Chicken Soup is so easy! I am trying to get creative with soup recipes, so more will be coming. I topped this soup with shredded cheese, cilantro and some Tostitos Lime Chips (my favorite)! See the Fajita Chicken Soup Recipe below!

Chicken Fajita Soup

Course Main Course
Cuisine American
Keyword Dinner Recipe, Healthy Dinner Ideas, Healthy Dish
Author Raka’ Pinkerton (


  • 1lb Chicken Breast Tenderloins
  • 2 Cans Organic Black Beans
  • 1 Can Fire Roasted Diced Tomatoes
  • 1 Can No Salt Added Rotel
  • 2 Green Bell Peppers
  • 1 Tbsp Minced Garlic
  • 1 Tsp Garlic Powder
  • 1 Tbsp Chili Powder
  • 1.5 Tsp Ground Cumin Powder
  • 1/2 Tsp Onion Powder
  • 1 Tsp Course Ground Black Pepper
  • 1 Tsp Oregano
  • 2 cups Chicken Broth-Unsalted
  • Chopped Cilantro, Cheese and Lime Tostitos to go with.


  1. Ingredients! 

  2. Cook chicken breast tenderloins in Instant Pot with 1/2 cup of water on Manual for 17 minutes. 

  3. Sautè 2 green bell peppers and 1 Tbsp of minced garlic in a big cooking pot. 

  4. Drain and Rinse 2 cans of black beans. Add the black beans, rotel, fire roasted diced tomatoes, 1 Tbsp Chili powder, 1.5 Tsp Cumin, 1 Tsp Black Pepper, 1 Tsp Oregano, 1/2 Tsp Garlic Powder, 1/2 Tsp Onion Powder and 2 cups of unsalted Chicken Broth. Stir well. 

  5. Shred the chicken and add to the cooking pot. Add 1 cup of water or enough till it mixes like soup. Bring to a boil for 10 minutes and cook on medium for 25 minutes. Serve with shredded cheese, sour cream, cilantro and Tostitos lime chips! 

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