Description
This Crock Pot Chicken Fajita Soup is a hearty and flavorful dish that’s perfect for busy days. Packed with tender chicken, colorful bell peppers, savory beans, and a blend of spices, this soup is a comforting meal that the whole family will love.
Ingredients
Scale
For the soup:
- 1 ½ pounds boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, with juices
- 1 can (10 oz) diced tomatoes with green chiles (like Rotel)
- 1 cup frozen corn
- 4 cups chicken broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- juice of 1 lime
- ¼ cup chopped fresh cilantro (optional)
For toppings:
- shredded cheese
- sour cream
- avocado
- tortilla strips
Instructions
- Add Ingredients: Add chicken, bell peppers, onion, black beans, diced tomatoes, tomatoes with green chiles, corn, chicken broth, and seasonings to the crock pot. Stir to combine.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is tender.
- Shred Chicken: Remove chicken, shred, and return to the soup. Stir in lime juice and cilantro.
- Serve: Serve hot with desired toppings.
Notes
- For a creamier soup, stir in ½ cup of sour cream or cream cheese before serving.
- This soup works great as leftovers and freezes well.
- You can also use rotisserie chicken for a shortcut—just reduce cooking time.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 310
- Sugar: 6g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
