Photography: Karry Hosford
6 servings (serving size: 2 cups soup, 1/4 cup cheese, and 2 tablespoons tortilla chips)

Use premixed fajita seasoning to eliminate measuring more than a half-dozen spices.

How to Make It

Heat the oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes. Add fajita seasoning, and cook 1 minute. Stir in water and next 4 ingredients (water through green chiles); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in juice. Top each serving with cheese and chips.

Ratings & Reviews

bakenmama's Review

October 05, 2011
I would like to know what the "more than half a dozen" seasonings are-I'd rather not use a packaged mix but want to use fresh ingredients that I control. Please write the recipes using fresh ingredients.

Alcancook's Review

February 23, 2011
Very good. Made some modifications, some suggested by other reviewers. Added some green bell pepper and some diced carrot when cooking the onion. After getting all the soup ingredients together, added diced cooked chicken, black beans, can of corn, and a handful of frozen green beans.

matthews51603's Review

February 03, 2011
I have been making this soup regularly since I became a Cooking Light fan in 2003. I add ground turkey, 1.5 tsp of cumin and chile powder because we like extra spice at my house. Top with sour cream and diced alvacado.

veryslowcook's Review

November 24, 2010
This is a good soup and gets extra points for the ease & quickness. Can't say that it blows me away, which I find typical of quick soups that don't give much time for flavors to marry. I might make this again when I'm looking for something warm and quick... or maybe not.

MaryJJ's Review

June 17, 2010
Quite good. I only had one can of tomatoes so I used 1c medium salsa and 3/4c plain tomato sauce. I also garnished with avocado and sour cream. Next time, I'll cook some chicken thighs in the chicken broth for a more robust chicken broth and added protein. We will have this again soon.

bjc1214's Review

February 03, 2010
This recipe was probably the easiest soup I have ever made! And it was delicious! My 16 month old daughter even loved it! I added avocados in addition to the cheese and chips! It was a huge hit!

Susie1's Review

January 16, 2010
This was good. I blended it to make it creamy. Added avocado and sour cream, cilantro, chips. Turned out pretty good. Had this with the Mexican Casserole for a dinner party for Vegatarian friends. For appetizer made the Articoke and Spinach dip. Everyone liked it.

maryfsu1's Review

April 05, 2009
This soup is amazing and the best part is it that it only takes less than 30 minutes start to finish.

Love2run's Review

January 13, 2009
This soup was really great and super easy! I modified it like some of the other reviewers by using one can of pinto and one can of black beans. I also added two cups of diced grilled chicken breasts. Honestly, this soup really needs the chicken and next time I will probably add even more chicken.