Description
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)
- 1 tablespoon fresh lime juice
- Fresh cilantro (optional, for garnish)
- Toppings: shredded cheese, sour cream, avocado, tortilla strips
Instructions
- Place chicken in the bottom of the slow cooker.
- 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.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 5g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
