Chicken Fajita Soup

Warm up this fall with Chicken Fajita Soup. It’s loaded with chunks of vegetables and chicken, seasoned with the authentic McCormick® Organics Fajita Seasoning. Top it with cheese, tortilla strips and sliced jalapeño peppers for a complete, weeknight-friendly meal.

Chicken Fajita Soup


  • 1 tablespoon oil
  • 1 medium green bell pepper, cut into 1/2-inch chunks
  • 1 medium red bell pepper, cut into 1/2-inch chunks
  • 1 small onion, finely chopped
  • 3 tablespoons tomato paste
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 package McCormick® Organics Fajita Seasoning Mix
  • 3 cups Kitchen Basics® Organic Chicken Stock
  • 1 (14 1/2 ounce) can petite diced tomatoes, drained
  • 1 cup frozen corn
  • 1 cup tortilla strips


  1. Heat oil in large saucepan or Dutch oven on medium-high heat. Add peppers and onion; cook and stir 2 minutes.
  2. Add tomato paste; cook and stir 2 minutes.
  3. Stir in chicken, Seasoning Mix, stock, tomatoes and corn. Bring to boil. Reduce heat; simmer 20 minutes or until chicken is cooked through.
  4. Ladle soup into bowls. Sprinkle with tortilla strips.
  5. Serve with desired toppings.

Serves: 8 | Serving Size: 1 cup | 10 min Prep | 25 min Cook

Serve with assorted toppings, such as chopped avocado, shredded cheese and sliced jalapeño peppers.

Nutrition information (Amount per serving) Calories: 177 Cholesterol: 38mg Sodium: 546mg Protein: 17g Total Fat: 5g Saturated Fat: 1g Fiber: 2g Carbohydrate: 16g

Recipe and photo used with permission from: McCormick

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