Crock Pot Chicken Fajita Soup Recipe
This Crock Pot Chicken Fajita Soup is a comforting and flavorful slow-cooked dish combining tender shredded chicken with a savory blend of cream of chicken soup, salsa, beans, corn, and spices. Perfect for an easy weeknight meal, it’s finished with melted cheddar cheese and customizable toppings like tomatoes, cilantro, and tortilla strips for a festive, Tex-Mex-inspired soup experience.
- Prep Time: 10 minutes
- Cook Time: 4 to 6 hours on LOW or 2 to 3 hours on HIGH
- Total Time: 4 hours 10 minutes to 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Tex-Mex
Ingredients
Scale
Main 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
- Prepare the Slow Cooker: Spray the slow cooker with nonstick cooking spray to prevent sticking, then add the boneless skinless chicken breasts to the bottom of the slow cooker.
- Mix the Soup Base: In a bowl, combine the cream of chicken soup, salsa, frozen corn, drained black beans, chicken broth, ground cumin, and dried cilantro. Stir well to ensure all ingredients are evenly incorporated.
- Add Soup Mixture to Slow Cooker: Pour the combined soup mixture over the chicken breasts in the slow cooker, spreading it evenly to cover the chicken.
- Cook the Soup: Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours. Cooking time depends on the slow cooker model and desired tenderness.
- Shred the Chicken: Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine with the soup.
- Add Cheese and Melt: Stir in the shredded cheddar cheese into the soup and let it cook for an additional 15 minutes or until the cheese has melted completely.
- Serve with Toppings: Ladle the soup into bowls and top with diced tomato, quartered limes, chopped fresh cilantro, tortilla strips, diced red onion, and diced green bell pepper according to your preference.
Notes
- You can adjust the spice level by selecting a mild or hot salsa depending on your taste.
- Use low-sodium chicken broth to reduce the overall salt content.
- For a dairy-free option, omit the cheddar cheese or substitute with a vegan cheese alternative.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Adding fresh lime juice before serving brightens the flavors.
Keywords: Crock Pot,Chicken Fajita Soup,Slow Cooker Soup,Tex-Mex Soup,Easy Dinner Recipe,Comfort Food
Find it online: https://liamjayne.com/crock-pot-chicken-fajita-soup-recipe/
