Description
If you love the bold flavors of fajitas but crave something warm and comforting, this Slow Cooker Chicken Fajita Soup is your new favorite recipe. It combines tender shredded chicken, creamy broth, sweet corn, black beans, and zesty salsa for a flavorful Tex-Mex inspired meal that practically cooks itself. Perfect for busy weeknights or cozy weekends, this easy slow cooker soup delivers all the goodness of fajitas in a spoonful of comfort.
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
- 1 cup shredded cheddar cheese
Toppings:
- Diced tomato
- Quartered limes
- Chopped fresh cilantroSpray your slow cooker with non-stick cooking spray. Place the chicken breasts at the bottom.
- Tortilla strips
- Diced red onion
- Diced green bell pepper
Instructions
- Spray your slow cooker with non-stick cooking spray. Place the chicken breasts at the bottom.
- In a medium bowl, mix together the cream of chicken soup, salsa, frozen corn, black beans, chicken broth, ground cumin, and dried cilantro. Pour this mixture over the chicken.
- Cover and cook on low for 4–6 hours or high for 2–3 hours until the chicken is tender.
- Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker and stir in the shredded cheddar cheese. Let it cook for another 15 minutes until the cheese is melted.
- Serve hot and top with your favorite toppings—tortilla strips, diced tomato, onion, cilantro, bell pepper, and a squeeze of lime.
Notes
Serve this Slow Cooker Chicken Fajita Soup hot and fresh, topped with tortilla strips, diced tomato, red onion, cilantro, green bell pepper, and a squeeze of lime for a bright, zesty finish. For extra indulgence, add sour cream, guacamole, or a sprinkle of pepper jack cheese. This soup pairs beautifully with cornbread, warm flour tortillas, or a side of Spanish rice. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stovetop over medium heat or microwave it in 1-minute intervals, stirring occasionally. For long-term storage, freeze the soup in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
