Comforting Slow Cooker Chicken Fajita Soup

Ready in: 6-8 hours (slow cooker) · Serves: 6 · Technique: Slow cooking · Storage: Refrigerate for up to 4 days or freeze for 3 months.

Quick Answer

This comforting Slow Cooker Chicken Fajita Soup is a delightful blend of flavors, perfect for chilly evenings.

As the leaves turn crisp and golden here in New York City, I'm reminded of the comforting warmth of a good soup. With Thanksgiving and Christmas around the corner, there's nothing quite like a hearty bowl of Slow Cooker Chicken Fajita Soup to bring the family together on a chilly evening. It's vibrant, delicious, and the perfect way to use fresh, seasonal ingredients-a culinary hug in a bowl!

A Cozy Holiday Treat

This Slow Cooker Chicken Fajita Soup encapsulates the essence of the holiday season, making it ideal for family gatherings and cozy evenings at home with loved ones.

Why You'll Love This Recipe

• Comforting warmth perfect for chilly evenings.
• Quick and easy preparation for busy days.
• Healthy and hearty, using fresh seasonal ingredients.
• Family-friendly flavors that everyone will enjoy.
• Leftovers taste even better the next day!

Ingredients

To create this heavenly soup, you'll need:

For the Soup

• 1 pound boneless, skinless chicken breasts
• 1 medium onion, sliced
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes with green chilies
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) corn, drained
• 2 teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• 4 cups low-sodium chicken broth

For Serving

• Fresh cilantro, for garnish
• Lime wedges, for serving
• Tortilla chips or shredded cheese (optional)

How to Make Slow Cooker Chicken Fajita Soup (Step-by-Step)

Making this delicious soup is a breeze! Just follow these simple steps for a comforting meal.

Step 1: Prep the Ingredients

Start by slicing your onion and bell peppers into thin strips. The colors of these veggies will add a beautiful vibrancy to your soup that will catch your eye as it simmers. The sweet fragrance of the onions and the slight crunch of the peppers are simply irresistible.

Step 2: Layer the Base

In your slow cooker, layer the sliced onion first, followed by the bell peppers. The onion creates a fragrant base, and as it cooks, it helps mellow the flavor of the peppers.

Step 3: Add the Chicken

Place the chicken breasts on top of the vegetables. I love using hormone-free chicken for added peace of mind; I find that it shines through in the flavor.

Step 4: Season

Sprinkle the minced garlic, chili powder, cumin, smoked paprika, salt, and pepper over the chicken. The spices release their warm aromas as you blend them together, and soon the kitchen is filled with a tantalizing scent.

Step 5: Pour the Liquids

Gently pour the diced tomatoes with their juices, black beans, corn, and chicken broth over the chicken and veggies. It's like giving the soup a big, cozy blanket!

Step 6: Cook

Cover your slow cooker with a lid and let it work its magic on low for 6-8 hours or on high for 3-4 hours. Your home will fill with a deliciously mouthwatering aroma that signifies comfort.

Step 7: Shred the Chicken

About 20 minutes before serving, shred the chicken using two forks right in the slow cooker. The chicken should fall apart easily, absorbing all those incredible flavors.

Step 8: Serve

Ladle the soup into bowls, garnish with fresh cilantro, and squeeze a lime wedge over the top for a pop of citrusy brightness. If you desire, add a sprinkle of shredded cheese or crispy tortilla chips for an enticing crunch.

Common Mistakes to Avoid

• Using frozen chicken can lead to uneven cooking and food safety issues.
• Skipping the seasoning! Spices are essential for the soup's trademark flavor.
• Cooking on high for more than four hours can result in dry and tough chicken.

Tips and Tricks for Success

• For enhanced flavor, sauté onion and bell peppers to caramelize them before adding to the slow cooker.
• If you enjoy heat, add sliced jalapeños or a pinch of cayenne pepper.
• This soup pairs beautifully with warm tortillas or a side salad to lighten the meal.

Variations

• Use ground turkey or lean beef instead of chicken for a different protein.
• Try adding diced zucchini or corn for extra vegetables.
• Substitute black beans with kidney beans or pinto beans.
• Adjust the spice level by incorporating more chili powder or hot sauce.
• Swap chicken broth for vegetable broth for a vegetarian version.

How to Serve

• Ladle the soup into bowls and garnish with fresh cilantro.
• Squeeze a lime wedge for a bright, citrusy kick.
• Add shredded cheese or crispy tortilla chips for a crunchy texture.
• Serve alongside warm tortillas for dipping.
• Pair with a fresh side salad to balance the meal.

Make Ahead and Storage

• Make Ahead: Chop the vegetables a day in advance and store them in the fridge for easy prep.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: Reheat on the stove over medium heat or in the microwave until hot.
• Freezing: The soup can be frozen for up to 3 months. Cool it completely before freezing to maintain its texture.

Recipe Notes / What I Learned

Testing this Slow Cooker Chicken Fajita Soup taught me that a few simple, wholesome ingredients can create a symphony of flavor. The smell wafting through my apartment while it cooked reminded me that some of the best meals come easily and joyfully.

Yield and Serving Size

Yield: 6 servings · Serving Size: 1 bowl

Nutrition Snapshot

Estimated Nutrition Per Serving: ~250 calories · 20g protein · 30g carbs · 5g fat

FAQs

Can I use frozen chicken in this recipe?

It's best to avoid using frozen chicken directly in the slow cooker, as it can lead to uneven cooking and potential food safety issues. Always thaw your chicken beforehand for the best results.

How can I make this soup spicier?

If you enjoy a bit of heat, consider adding sliced jalapeños or a pinch of cayenne pepper to the mix. Adjust to your spice preference to find the perfect heat level for your palate.

How should I store leftovers?

This soup can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Make sure to cool the soup completely before freezing to maintain its texture.