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Everything you love about fajitas comes together in this hearty Slow Cooker Chicken Fajita Soup. Tender chicken surrounded by beans, corn, and spices simmers all day to perfection. Top it off with cheese and your favorite toppings and it’s a home run for dinner. Fajitas you can eat with a spoon! What’s not to love?!
Grace your table with this easy, delicious meal and a side of Jalapeno Cornbread or Homemade Cornbread and Easy Honey Butter for the perfect weekday or weekend meal!
Slow Cooker Chicken Fajita Soup
Creamy, quick, hearty and oh so tasty! This chicken fajita soup is such a wonderful recipe to make. I love how easily it comes together in the Crockpot. And it’s so packed with flavor! Perfect to enjoy while the days are still chilly!
There just isn’t too much that can go wrong with this super simple meal. It’s a foolproof dinner! You’ll love it for its ease (seriously, a breeze to whip up!) and it’s hearty, delicious flavor. Need more tasty Tex-Mex soups in your life? Try taco soup or cowboy hamburger soup next!
Chicken Fajita Soup Ingredient List
So many simple ingredients- just throw them all in a pot and let them simmer until extra flavorful and hearty! Exact measurements are in the recipe card at the end of the post.
- Chicken: Use boneless, skinless chicken breasts for easy shredding and a lean protein base.
- Cream of Chicken Soup: Adds creamy texture and savory chicken flavor. Canned or homemade, whatever works for you!
- Salsa: Choose your favorite flavor and heat level – mild, medium, or hot! It infuses the soup with Mexican spices and rich tomato flavor.
- Frozen Corn: Adds sweetness and also gives the chicken fajita soup wonderful texture. Frozen corn thaws perfectly during cooking.
- Black Beans: Provide fiber, protein, and earthy flavor. Rinse and drain so you avoid having excess liquid in the soup.
- Chicken Broth: Creates the liquid base and simmers all the ingredients together.
- Cumin & Cilantro: These warming spices bring out the Mexican flair of the dish. Cumin adds smokiness, while cilantro offers a fresh, citrusy touch.
- Cheddar Cheese: Melted cheese makes the soup richer and creamier.
- Toppings (Optional): Customize your slow cooker chicken fajita soup with your favorites! Some toppings I like to add are diced tomatoes, lime slices, cilantro, tortilla strips, and red onion & green pepper for extra flavor and texture.
Making Slow Cooker Fajita Soup
This chicken fajita soup is so good, and I love that you can just ‘set it and forget it!’ There’s nothing better than coming home to a bowl of this hearty, flavorful soup.
- Add Chicken: Spray your slow cooker with cooking spray. Then add your chicken to the bottom of the slow cooker.
- Broth Mixture: In a medium-sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, chicken broth, cumin, and cilantro. Then pour over the top of the chicken.
- Slow Cook: Cook on low for 4-6 hours or high for 2-3 hours.
- Shred Chicken, Melt Cheese: Remove the chicken and shred using two forks. Place the shredded chicken back into the slow cooker and then add shredded cheese. Continue cooking until cheese has melted, about 15 minutes.
- Add Toppings and Serve: Top with tortilla strips, diced tomato, onion, cilantro, green pepper and limes (or any of your favorite toppings) and then enjoy warm!
Delicious Variations
The best part about making fajita soup from scratch- you get to customize it to your heart’s content!
- Chicken: You can use skinless, boneless chicken thighs instead of breasts.
- Vegetarian: Omit the chicken altogether for a vegetarian version. You can also add extra beans for a protein boost.
- Veggies: Sauté chopped peppers and onions to beef up your veggie content.
- Spices: Use chili powder or a fajita seasoning to add more spice and flavor to your chicken fajita soup!
- Tomatoes: You can also add a can of diced tomatoes, or fire-roasted tomatoes for extra flavor. An addition that’s so simple, you don’t even have to drain it!
Fajita Soup Toppings
Fajitas wouldn’t be the same without toppings, and this soup is no different! Pick your favorites so you have the perfect soup every time.
- Shredded Cheese
- Chopped Tomatoes
- Olives
- Sliced Avocados
- Chopped Green Onions
- Fresh Cilantro
- Tortilla Strips or Chips
- Sour Cream
- Your Favorite Hot Sauce (I love Cholula!)
Storing Leftovers
This delicious soup stores beautifully in the fridge. Simply transfer the cooled soup to an airtight container and it’ll stay good for 3-4 days.
When you’re ready to enjoy it again, reheating is a breeze. Gently warm the soup in a pot over medium heat, stirring occasionally to prevent scorching. Alternatively, you can also reheat individual portions in the microwave, stopping to stir halfway through.
More Hearty Tex-Mex Soups to Try
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Slow Cooker Chicken Fajita Soup
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 (10.75 ounce) cans cream of chicken soup
- 1 cup salsa
- 2 cups frozen corn
- 1 (15 ounce) can black beans, drained and rinsed
- 1 ½ cups chicken broth
- 1 teaspoon ground cumin
- ½ teaspoon dried cilantro
- 1 cup shredded cheddar cheese
Toppings
- tomato, diced
- limes, quartered
- fresh cilantro, chopped
- tortilla strips
- red onion, diced
- green bell pepper, diced
Instructions
- Spray your slow cooker with cooking spray. Add 1 pound boneless skinless chicken breasts to the bottom of the slow cooker.
- In a medium-sized mixing bowl, mix 2 (10.75 ounce) cans cream of chicken soup, 1 cup salsa, 2 cups frozen corn, 1 (15 ounce) can black beans,1 ½ cups chicken broth, 1 teaspoon ground cumin, and ½ teaspoon dried cilantro. Pour over the top of the chicken.
- Cook on low for 4-6 hours or high for 2-3 hours.
- Remove the chicken and shred using two forks. Place the shredded chicken back into the slow cooker and add 1 cup shredded cheddar cheese. Continue cooking until cheese has melted, about 15 minutes.
- Top with tortilla strips, diced tomato, red onion, fresh cilantro, green bell pepper, limes, or any of your favorite toppings, and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband and I made this for the first time (I found the recipe on Facebook), and we love it! We will definitely make it again! We will make sure to add a green pepper and red onion to our leftovers, along with the tortilla strips (I purchased a Santa Fe flavor).
It was delicious just a little heavy!
Love this recipe, how do you do it in the instant pot? Any changes to the recipe? How long do you cook it in Instant Pot? Thanks!
Sear your chicken and then add all of the ingredients to your Instant Pot. Pressure cook on high for 10 minutes and then you’re good to go!
Amazing soup!! I didn’t have 2 cans of cream of chicken soup, only 1, so I used that along with a an of cream of bacon soup. The result was so yummy!! Thanks for sharing this!
Such a flavorable soup for those cold winter days! This is definitely a family favorite! I use rotisserie chicken and cook it on top of the stove. Done in minutes.
I have made this for my family a couple times and it’s always a hit! It’s truly an amazing recipe! But now that I am counting calories, I am not sure how much is in a serving. I see the nutritional facts , but can’t find the serving size at all. I sure would like to know so I can keep proper track when I make this! Does anyone know?
One serving is about 2 cups!
I found your recipe 8years ago and I still love it and make it. It’s a perfect recipe to change nothing or add your own twist to. The only change I make is chicken broth instead of water. 5 stars from my house!
I was so excited to make this for my family to enjoy, only to sit down with ours bowls and not a single one of use liked the soup at all. The cream of chicken flavor was too dense and nothing else could be tasted. I won’t be making this again.
I make this often. Someone commented that it’s not fajita ingredients & they’re not wrong but who cares? Still good. I make this on the stovetop when pressed for time. I cook the chicken ahead of time & just mix everything together, adding an extra cup of water- simmer for about 30 min. Not a huge fan of cumin, so I use some chili powder & smoked paprika instead. Top with some green onions.
I came to the comments to see if anyone has tried this on the stovetop, because I ran out of time to get it into the slow cooker. Thank you!!
Also, I have made this before in the slow cooker, and it’s delicious!
I came across this and thought it sounded great as I love chicken tortilla soup and thought it sounded like that, doesn’t sound anything like fajita soup as there is literally no onions or bell peppers which is what fajitas are primarily made of. Regardless, made the recipe exactly as is and was so disappointed! Had no flavor to it. I ended up adding about another cup of salsa, couple shakes tabasco sauce, 1/2 packet of taco seasoning, chili powder, and garlic salt. Even after all that it was only meh. Served with sour cream, fritos, avocado, tomato. I will finish it off because I hate wasting food but I’m not looking forward to it. Will not be making agin.
It does have green bell pepper:)
And fajitas means strip of meat with chopped veggies topped with cheese and sour cream. Appropriately named? Cannot wait to try it!
I made this today for dinner and It was really good! My husband doesn’t like beans so I didn’t add them and I also didn’t have any cilantro also but over all it was super good! I also added some sliced jaloenos on top! will forsure be making this again!
can I cook the chicken then add all the ingredients and enjoy? or does it have to be done in a slow cooker?
I haven’t tried that before but that should work just fine! Cook the chicken and then add it to your ingredients and cook it in a pot on the stove. It might not be as flavorful because the ingredients don’t have as much time to blend together.
This is so easy and the entire family loved it! Thank you!!
One of my go to soup recipes. So simple and delicious. Everyone loves it.
This soup is always simply delicious! It’s a go-to favourite over and over!!
I’m wondering though … if you add a cup of white rice (uncooked) how much water would you need to add, and would that change/lengthen the overall cooking time??