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Recipe by:

Dana Ramsey

Comforting Slow Cooker Chicken Fajita Soup

This comforting Slow Cooker Chicken Fajita Soup is a delightful blend of flavors, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 lb. 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 tsp. chili powder
  • 1 tsp. cumin
  • 0.5 tsp. smoked paprika
  • salt and pepper, to taste
  • 4 cups low-sodium chicken broth

Equipment

  • Slow cooker

Method
 

  1. Start by slicing your onion and bell peppers into thin strips.
  2. In your slow cooker, layer the sliced onion first, followed by the bell peppers.
  3. Place the chicken breasts on top of the vegetables.
  4. Sprinkle the minced garlic, chili powder, cumin, smoked paprika, salt, and pepper over the chicken.
  5. Gently pour the diced tomatoes with their juices, black beans, corn, and chicken broth over the chicken and veggies.
  6. 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.
  7. About 20 minutes before serving, shred the chicken using two forks right in the slow cooker.
  8. Ladle the soup into bowls, garnish with fresh cilantro, and squeeze a lime wedge over the top before serving.

Notes

This soup can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.