Print

Slow Cooker Chicken Fajita Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 8 reviews

This Slow Cooker Chicken Fajita Soup is a delicious and hearty meal combining tender shredded chicken with creamy soup, salsa, beans, corn, and fajita spices. Perfect for a comforting and easy-to-make dinner, it’s loaded with vibrant toppings like fresh cilantro, diced tomatoes, and crunchy tortilla strips for added texture and flavor.

Ingredients

Main Ingredients

  • 1 pound boneless skinless chicken breasts
  • 2 (10.75 ounce) cans cream of chicken soup
  • 1 cup salsa
  • 2 cups frozen corn
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 ½ cups chicken broth
  • 1 teaspoon ground cumin
  • ½ teaspoon dried cilantro

Toppings and Garnishes

  • 1 cup shredded cheddar cheese
  • 1 tomato, diced
  • 2 limes, quartered
  • Fresh cilantro, chopped
  • Tortilla strips
  • 1 red onion, diced
  • 1 green bell pepper, diced

Instructions

  1. Prep: Spray your slow cooker with cooking spray to prevent sticking and place the boneless skinless chicken breasts at the bottom of the slow cooker.
  2. Mix Ingredients: In a medium-sized bowl, combine the cream of chicken soup, salsa, frozen corn, black beans, chicken broth, ground cumin, and dried cilantro. Stir well to mix all the flavors together.
  3. Cook Soup: Pour the mixed soup ingredients over the chicken breasts in the slow cooker. Cover and cook on low for 4-6 hours or on high for 2-3 hours, allowing the chicken to become tender and flavors to meld.
  4. Shred Chicken: Remove the cooked chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker.
  5. Add Cheese and Finish Cooking: Stir in the shredded cheddar cheese into the soup and continue cooking for about 15 minutes until the cheese is fully melted and incorporated.
  6. Serve: Ladle the soup into bowls and top with tortilla strips, diced tomato, red onion, fresh cilantro, diced green bell pepper, and lime wedges. Enjoy with your favorite fajita-style garnishes!

Notes

  • For a spicier version, add chopped jalapeños or a dash of cayenne pepper to the soup mixture.
  • If you prefer, substitute the cream of chicken soup with a homemade cream sauce to reduce preservatives.
  • Use low-sodium chicken broth and canned beans to control salt content if desired.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
  • For a thicker soup, remove the lid during the last 30 minutes of cooking to let some liquid evaporate.

Find it online: https://lauracooks.com/slow-cooker-chicken-fajita-soup-recipe/