Name: Crock Pot Chicken Fajita Soup Recipe
Prep time: 10 min
Cook time: PT-491238H6M19S
Total time: PT-491238H6M19S
Cuisine: Tex-Mex
Ingredients: 1 pound boneless skinless chicken breasts; 2 (10.75 oz) cans cream of chicken soup; 1 cup salsa; 2 cups frozen corn; 1 (15 oz) can black beans, drained and rinsed; 1 ½ cups chicken broth; 1 tsp ground cumin; ½ tsp dried cilantro; 1 cup shredded cheddar cheese; Diced tomato; Quartered limes; Chopped fresh cilantro; Tortilla strips; Diced red onion; Diced green bell pepper

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Introduction

This Crock Pot Chicken Fajita Soup is a flavorful, easy-to-make meal perfect for busy weeknights. Combining tender chicken, creamy soup, and zesty spices, it’s a hearty dish that the whole family will love.

A white bowl filled with creamy chicken soup with a light beige broth as the base. Inside the soup, there are shredded pieces of white chicken, yellow corn kernels, black beans, small chunks of red tomatoes, and green bell pepper pieces. On top of the soup, there is a layer of thin, crispy, light golden strips, sprinkled lightly with black pepper and finely chopped green onions. The bowl is placed on a wooden surface with another white bowl blurred in the background, all set against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless skinless chicken breasts
2 (10.75 oz) cans cream of chicken soup
1 cup salsa
2 cups frozen corn
1 (15 oz) can black beans, drained and rinsed
1 ½ cups chicken broth
1 tsp ground cumin
½ tsp dried cilantro
1 cup shredded cheddar cheese

Toppings:

Diced tomato
Quartered limes
Chopped fresh cilantro
Tortilla strips
Diced red onion
Diced green bell pepper

Instructions

Step 1: Spray the slow cooker with nonstick spray and place the chicken breasts inside.
Step 2: In a bowl, combine the cream of chicken soup, salsa, frozen corn, black beans, chicken broth, ground cumin, and dried cilantro. Pour this mixture over the chicken in the slow cooker.
Step 3: Cook on LOW for 4–6 hours or on HIGH for 2–3 hours until the chicken is cooked through and tender.
Step 4: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the soup.
Step 5: Stir in the shredded cheddar cheese and cook for about 15 minutes more, or until the cheese is melted and the soup is heated through.
Step 6: Serve the soup hot, topped with your choice of diced tomato, quartered limes, chopped cilantro, tortilla strips, diced red onion, and diced green bell pepper.

Tips & Variations

For added spice, include a diced jalapeño or a dash of cayenne pepper in the soup mixture.
Swap the cream of chicken soup for cream of mushroom or cream of celery for a slightly different flavor.
Use shredded rotisserie chicken to reduce cooking time—add it during the last hour of cooking to blend flavors.
Serve with warm tortillas or over rice for a more filling meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with creamy soup showing chunks of white chicken and yellow corn mixed with black beans and red bell pepper bits, all in a beige broth with a smooth texture. On top, crispy golden brown tortilla strips are piled, adding a crunchy layer. Small green pieces of chopped chives are scattered on the soup surface, adding a fresh color contrast. The bowl sits on a white marbled surface that gives a clean and bright look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in an Instant Pot?

Yes, you can use the Instant Pot on the slow cooker setting or use the pressure cooking function for a faster option. Cook on high pressure for about 15 minutes, then do a natural release before shredding the chicken and adding cheese.

What can I use instead of black beans?

If you don’t have black beans, you can substitute with pinto beans, kidney beans, or even chickpeas. Just make sure they are drained and rinsed if canned.