Comforting Slow Cooker Chicken Fajita Soup
This comforting Slow Cooker Chicken Fajita Soup is a delightful blend of flavors, perfect for chilly evenings.
Servings: 6 servings
Calories: 250kcal
Equipment
- Slow cooker
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
Instructions
- Start by slicing your onion and bell peppers into thin strips.
- In your slow cooker, layer the sliced onion first, followed by the bell peppers.
- Place the chicken breasts on top of the vegetables.
- Sprinkle the minced garlic, chili powder, cumin, smoked paprika, salt, and pepper over the chicken.
- Gently pour the diced tomatoes with their juices, black beans, corn, and chicken broth over the chicken and veggies.
- 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.
- About 20 minutes before serving, shred the chicken using two forks right in the slow cooker.
- 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.