This chicken fajita soup is incredibly easy to make thanks to the slow cooker. Just dump in the ingredients, turn it on, and let the flavors develop over several hours. It’s everything you love about fajitas—savory chicken, smoky spices, and sweet bell peppers—transformed into a cozy soup. It’s also nutritious, naturally gluten-free, and easy to customize with your favorite toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs
Bell peppers (assorted colors, sliced)
Onion (sliced)
Canned diced tomatoes (with green chilies or plain)
Place the chicken breasts in the bottom of the slow cooker.
Add the sliced bell peppers, onion, garlic, diced tomatoes, corn, and black beans if using.
Pour in the chicken broth and sprinkle in the cumin, chili powder, paprika, salt, and pepper.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender.
Remove the chicken, shred it with two forks, and return it to the slow cooker.
Stir in fresh lime juice. Taste and adjust seasoning if needed.
Serve hot, topped with your favorite garnishes like cheese, avocado, sour cream, or tortilla strips.
Servings and timing
This recipe serves 6 and takes approximately 10 minutes of prep time, with a cook time of 6–7 hours on low or 3–4 hours on high.
Variations
Creamy Fajita Soup: Stir in cream cheese or heavy cream at the end for a rich, creamy texture.
Spicy Version: Add jalapeños, hot sauce, or extra chili powder to turn up the heat.
Vegetarian: Omit the chicken and use vegetable broth with extra beans or tofu.
Low-Carb: Skip the beans and corn for a keto-friendly version.
Rice or Pasta Add-In: Stir in cooked rice or pasta before serving for a heartier meal.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop over medium heat until warmed through. You can also freeze the soup for up to 3 months—thaw overnight in the fridge and reheat as desired.
FAQs
Can I use frozen chicken in the slow cooker?
Yes, but it’s recommended to thaw it first for food safety and more even cooking.
What type of chicken works best?
Both chicken breasts and thighs work well. Thighs are juicier and more flavorful, while breasts are leaner.
Can I use pre-cooked or rotisserie chicken?
Yes, add it during the last hour of cooking just to heat through—no need to cook it all day.
How can I thicken the soup?
You can mash some of the beans or stir in a slurry of cornstarch and water near the end of cooking.
Is this soup gluten-free?
Yes, as long as your broth and seasonings are gluten-free.
Can I make this in an Instant Pot?
Yes, cook on high pressure for 10 minutes, then shred the chicken and simmer to thicken if needed.
What toppings go well with fajita soup?
Great options include shredded cheese, sour cream, chopped avocado, fresh cilantro, lime wedges, and crunchy tortilla strips.
How spicy is this soup?
It’s mildly spiced. You can adjust the heat level by adding or reducing chili powder, paprika, or spicy toppings.
Can I cook this overnight?
Yes, but use the low setting and ensure your slow cooker automatically shifts to “warm” after cooking.
Can I prep this soup as a freezer meal?
Absolutely. Add all raw ingredients (except broth) to a freezer bag and freeze. When ready, dump into the slow cooker, add broth, and cook as directed.
Conclusion
Slow cooker chicken fajita soup is a deliciously easy way to enjoy all the flavor of fajitas in a warm, comforting bowl. With minimal prep and a hands-off cooking process, this soup is perfect for busy families, meal prep, or anyone craving a hearty, flavorful meal. Top it your way and enjoy a fiesta in every spoonful.
Slow cooker chicken fajita soup captures the bold flavors of classic fajitas in a cozy, broth-based soup. Made with tender shredded chicken, bell peppers, tomatoes, and warm spices, it’s a set-it-and-forget-it meal perfect for busy days.
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs
3 bell peppers (assorted colors), sliced
1 medium onion, sliced
1 (14.5 oz) can diced tomatoes (with green chilies or plain)
4 cups chicken broth
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup corn (optional)
1 (15 oz) can black beans, drained and rinsed (optional)
Add sliced bell peppers, onion, garlic, diced tomatoes, corn, and black beans (if using).
Pour in chicken broth and sprinkle with cumin, chili powder, paprika, salt, and pepper.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender.
Remove chicken, shred with two forks, and return to the slow cooker.
Stir in fresh lime juice and adjust seasoning to taste.
Serve hot with desired toppings such as cheese, avocado, sour cream, and tortilla strips.
Notes
For a creamy version, stir in cream cheese or heavy cream at the end.Omit corn and beans for a low-carb variation.Use rotisserie or pre-cooked chicken for a quicker version—add in the last hour.Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.Adjust spice level with jalapeños, hot sauce, or extra chili powder.
