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Slow Cooker Chicken Fajita Soup Recipe

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3.9 from 15 reviews

  • Author: Sara
  • Total Time: 7 hours 15 minutes
  • Yield: 5 servings

Description

This Slow Cooker Chicken Fajita Soup is a flavorful and comforting meal perfect for busy days. Combining tender chicken breasts, colorful bell peppers, sweet corn, and a rich blend of spices simmered low and slow, it delivers a hearty and healthy dish with minimal effort. Topped with melted Monterey Jack cheese and fresh scallions, this soup brings all the vibrant fajita flavors you love in a warm, satisfying bowl.

Ingredients

Main Ingredients

  • 2-3 Chicken Breasts
  • 1 Yellow Onion, sliced
  • 2 Bell Peppers (any color), sliced into strips
  • 1 cup Frozen Corn
  • 1 can Diced Tomatoes (14 ounces)
  • 1 tablespoon Garlic, minced
  • 1 tablespoon Taco Seasoning (or chile powder for spicy version)
  • 1 quart Chicken Broth
  • 1 teaspoon Salt and Pepper
  • 1 Chipotle Pepper in Adobo Sauce (optional, for spicy version)

Toppings

  • 1 cup Monterey Jack Cheese, shredded
  • 2 Scallions, sliced

Instructions

  1. Prepare Ingredients: Add the chicken breasts, sliced yellow onion, sliced bell peppers, frozen corn, diced tomatoes, minced garlic, taco seasoning or chile powder, optional chipotle pepper, chicken broth, and salt and pepper into an 8-quart slow cooker.
  2. Mix Ingredients: Stir all the ingredients together to combine them evenly, ensuring the seasonings and broth are well distributed.
  3. Cook Slowly: Cover the slow cooker and cook on low heat for 6 to 7 hours, allowing the chicken to become tender and flavors to meld.
  4. Shred Chicken: Carefully remove the chicken breasts from the slow cooker and shred the meat using two forks until it is finely pulled apart.
  5. Return Chicken to Soup: Put the shredded chicken back into the slow cooker and stir thoroughly so it’s well mixed with the other ingredients.
  6. Serve and Garnish: Ladle the hot soup into bowls, then top each serving with shredded Monterey Jack cheese and sliced scallions for fresh flavor and texture.

Notes

  • For a spicier soup, include the chipotle pepper or add extra chile powder to taste.
  • Use low-sodium chicken broth if you want to control salt levels.
  • Feel free to customize toppings by adding sour cream, avocado slices, or cilantro.
  • Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 7 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Mexican-American

Find it online: https://sarabaking.com/slow-cooker-chicken-fajita-soup-recipe/