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How to Make Chicken Fajita Soup in a Slow Cooker
This easy dump-and-go soup has all the bold, zesty flavors of fajitas—chicken, bell peppers, onions, and Mexican spices—simmered into a comforting, brothy soup topped with your favorite fixings.
Ingredients
- 1 ½ lbs boneless skinless chicken breasts (or thighs)
- 1 yellow onion thinly sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz diced tomatoes with green chilies (like Rotel)
- 1 cup frozen corn
- 4 cups chicken broth
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and pepper to taste
- Juice of 1 lime
- Optional: ½ cup heavy cream or half-and-half for creamier soup
Instructions
- Add all ingredients (except lime juice and cream, if using) to your slow cooker.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Once the chicken is tender, remove and shred with two forks. Return shredded chicken to the pot.
- Stir in lime juice and heavy cream if using.
- Taste and adjust seasoning with additional salt, pepper, or lime juice.
Notes
- Use fire-roasted tomatoes for a smoky twist.
- To make it spicier, add jalapeños or a pinch of cayenne pepper.
- Freezes well! Store in an airtight container for up to 3 months.
Nutrition
Calories: 280kcalCarbohydrates: 22gProtein: 26gFat: 10gFiber: 6g