Slow Cooker Chicken Fajita Soup

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Everything you love about fajitas, comes together in this hearty warm satisfying 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. It’s super simple to throw together and is fun twist on a classic favorite. Fajitas you can eat with a spoon! What’s not to love?!

Grace your table with this easy delicious meal with a side of Jalapeno Cornbread or Homemade Cornbread and Easy Honey Butter for the perfect weekday or weekend meal!

Slow cooker chicken fajita soup in a white bowl. Garnished with chopped avocado, tortilla chips and fresh tomatoes.

Slow Cooker Chicken Fajita Soup

Creamy, quick, hearty and oh so tasty! This is such a wonderful soup to make. I love how easy this recipe comes together and it’s so packed with flavor.  It’s so comforting and satisfying, perfect for a chilly evening. It’s a bowl to delight the senses. It has so many textures, smells amazing and is so colorful it’s perfect.

There just isn’t too much that can go wrong with this super simple easy meal. You’ll love it for it’s ease and it’s hearty goodness.

Chicken Fajita Soup Ingredients

  • Chicken boneless skinless chicken breasts
  • Cream of Chicken Soup 2 cans condensed
  • Salsa One cup of your favorite kind
  • Corn Two cups frozen, you can use canned, just drain it first.
  • Black beans one can drained and rinsed
  • Water to create that yummy soup consistency
  • Cumin is a classic Mexican spice
  • Cilantro use dried for the soup so it doesn’t disintegrate, use fresh for the toppings

Making Slow Cooker Fajita Soup

  • Spray your slow cooker with cooking spray and add chicken to the bottom.
  • Mix together in a medium sized bowl the cream of chicken soup, salsa, corn, black beans, water cumin and cilantro and pour over the top of the chicken.
  • Cook on low for 4-6 hours. Remove the chicken and shred with two forks and add back into the slow cooker followed by the shredded cheese. Cook an additional 15 min till cheese is melted
  • Serve with your favorite toppings

Chicken Fajita soup in a white bowl garnished with avocados, tortillas strips and fresh chopped tomatoes.

Chicken Fajita Soup Variations

  • Chicken: You can use skinless boneless chicken thighs instead of breasts
  • Vegetarian: Omit the chicken all together for a vegetarian version
  • Veggies: Saute chopped peppers, and onions to beef up your veggie content
  • Spices: Use chili powder or a fajita seasoning to add more spice and flavor
  • Tomatoes: You can also add a can of diced tomatoes, or fire roasted tomatoes for extra flavor, you don’t even have to drain it.

Optional Fajita Soup Toppings

Fajitas wouldn’t be the same with out toppings pick your favorites for the perfect soup everytime.

  • Shredded Cheese
  • Chopped Tomatoes
  • Olives
  • Sliced Avocados
  • Green onions Chopped
  • Fresh Cilantro
  • Tortilla Strips or Chips
  • Sour Cream
  • Hot Sauce such as Cholula 

More Mexican Soup Recipes

Everyone loves tacos and combining those irresistible flavors in a warm hearty soup is just Amazing!


Slow Cooker Chicken Fajita Soup

4.86 from 7 votes
A delicious and easy soup that takes 5 minutes to throw into the crockpot and you have an amazing flavor packed soup ready for dinner!
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Author Alyssa Rivers
Servings: 5 servings


  • 1 pound boneless skinless chicken breasts
  • 2 10.75 ounce cans condensed cream of chicken soup
  • 1 cup salsa
  • 2 cups frozen corn
  • 1 15 ounce can black beans, drained and rinsed
  • 1 1/2 cups water
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried cilantro
  • 1 cup shredded cheddar cheese

Optional Toppings:

  • sour cream
  • diced tomatoes
  • green onions
  • cilantro
  • lettuce
  • diced avocado
  • tortilla strips


  • Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
  • In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
  • Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.



Alyssa Also Recommends:
Want to make this even easier? Here are a few products that I LOVE:
•The Recipe Critic Measuring Cups
•Instant Pot


Serves: 5

Calories293kcal (15%)Carbohydrates20g (7%)Protein29g (58%)Fat12g (18%)Saturated Fat6g (30%)Cholesterol81mg (27%)Sodium562mg (23%)Potassium711mg (20%)Fiber3g (12%)Sugar2g (2%)Vitamin A476IU (10%)Vitamin C6mg (7%)Calcium192mg (19%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course, Soup
Cuisine American, Mexican
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

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Leave a reply
  1. This was absolutely wonderful!! I doubled the recipe and used the homemade cream of chicken recipe and used homemade chicken stock in place of the water. This will now be one of my go to soup recipes so thank you!!

  2. This was fantastic! I added a small can of green chilies and a chopped roasted red pepper (because I love them – not because something was missing) and it was a big hit with the family. I can’t wait to explore your site and find more great new recipes.
    Thank you again!

  3. I made this for my roommates and we LOVED IT. Super easy and delicious. Do you happen to know the nutrition facts?

    1. I love this recipe, but I haven’t made it in awhile! How long of a cooking time would you recommend for cooking this in the instant pot? I no longer use my crockpot because I love my instant pot that much!

      1. I have not used my instant pot yet with this recipe but I would recommend following the instructions and letting the chicken sit for an hour on the pressure cooker.

  4. This is a terrific soup; my family loved it! I used your homemade Cream of Chicken Soup and some homemade salsa. The soup tastes great topped with crushed tortilla chips. Thank you!

  5. This recipe is great! I always overdo things when it comes to slow cooker recipes so when I made it last week for my family of 4 (a 3 year old son who loves everything but only eats a little, and a 1 year old daughter who is a little picky but eats twice as much as the oldest), I added an additional can of soup and used 4 chicken breasts. It was amazing and we are having the frozen leftovers today over pasta instead of tortilla chips. I will definitely be frequenting your website often!

  6. Just made this and it was awesome! Everyone loved it! Definitely gonna look for more recipes on your blog! Thank you so much for this yummy recipe! This only thing I did different was use fresh cilantro, because that’s what I had on hand. 🙂

  7. PERFECTION! Absolutely wonderful! Love, Love, Love this soup! I used “two” cans of black beans and a smidgen more corn.Topped w/diced tomotoes, green onions, avacado, & sour cream.

  8. i made this for tonight’s Christmas Day dinner. I had two large crockpots of soup beef vegetable and this recipe. This soup was the first to disappear. I would definitely make this again. Even my grandkids loved it. Thanks for sharing such an easy and delicious recipe.

      1. This soup is SOOOOOO GOOOOOD and easy. I like the toppings too. I will do it again for sure. WOW WOW !!!! I like to eat with my eyes too and it’s beautiful to look at and most of all, eat 🙂

        Do you think I can freeze it ? Thanks

  9. I have a 6qt. slow cooker. This recipe doesn’t make a lot so I’m wondering if my cooker would be too big. I would love to try this soup so any input would be appreciated. Thank you!

    1. I used a 5 quart. You could use the 6 but you might have to reduce the cooking time a bit. The bigger it is the faster it can tend to cook.

  10. Can you freeze the soup and reheat it later? There is only two of us, so I know we will have a lot of leftovers. I can’t wait to try it! It’s in the crockpot now! Just a few more hours to go!

  11. Oh no!!! I got ahead of myself and added all the ingredients including the cheese. Dang it! Well… We’ll find out soon whether it works or not because it’s too late to separate.
    In any case, I tried this at a friend’s house and LOVED it! I’m hoping it turns out as well as it did then 🙂

  12. This question has been asked several times but never answered. Is there a substitution for the canned soup vs the homemade soup

  13. I was a little skeptical trying this recipe – it seemed too simple to be good! But this was a huge pleaser for my family. So delicious! I’ll definitely be making this again.

  14. I made this for dinner tonight. It was delicious!!! So happy to find simple recipes that taste yummy. Perfect for a rainy day. Thank you!!

  15. Loved this recipe! Cooked on high for three hours, subbed canned corn for frozen and used mexican blend cheese rather than cheddar. Also added a can of diced tomatoes with green chilis. Such a hit, thanks for another wonderful recipe alyssa!

    1. Thank you for input- I am in a time crunch and am cooking soup on high as we speak. Glad to know it came out ok! 🙂

  16. This was a huge hit! It was so easy to throw together and it ended up being absolutely delicious! My kids loved it. I served it with some cubed avocado, chives and sour cream. I can’t say enough about this recipe!!

  17. This was a hit with my family. It was super easy to throw together and it turned out perfectly. I served it with chopped avocado, chives and sour cream. Yum!!

  18. Hi! My family LOVES this recipe, I put it in the rotation every other week, even in the summer. 🙂 my question is how big is the serving size? My son is counting macros to prepare for a weightlifting competition, he needs to know the serving size do he can properly input it. Hopefully you can help! Thank you in advance. -Asha Lucero

  19. I’ve made this multiple times, it’s one of our favorites. The only recommendation I would make is after you eat the first bowl you’ll want another but don’t do it you’ll regret it. Its very filling. We have also tried it with rotel tomatoes to give it extra kick.

  20. I got so excited to make this and dumped everything in without spraying the out with cooking spray. Am I in for a mess later on?

      1. This is one of my favorite recipes! It’s easy to make, economical, and delicious! My daughter and I use this as a go-to meal for busy work weeks.

        Where can I find this type of tortilla strips? What I can find are much wider and longer. I like the idea of thinner and shorter.

    1. Of course!! I would highly recommend it. Just a little longer in the slow cooker then. I would add another 2-3 hours. Also, you will want to make sure that it all fits in the slow cooker before doubling it. Hope that helps! XOXO

  21. I logged on my fitness pal with 5 servings, including all ingredients except the additional toppings.
    Nutrition facts per serving:
    Calories 406
    Fat 20.1
    Carbs 28.3
    Protein 30.2
    Sodium: 1572.2
    Sugar: 5.2

  22. Nutrition info per MFP
    4 servings- 589 calories, 49.8g carbs,26.6g fat, 43.3 g protein

    This is without toppings and as written. Could bring this down with a reduced fat cheese, home made cream of chicken, etc.

  23. This recipe is seriously so good. It’s now a staple at our house and we can’t get enough. The only change I made is I add a can of Rotel and fresh jalapeños. Thanks for the recipe!

  24. This is one of my all time favorite slow cooker recipes to date. I make this recipe at least every other month and more in the winter months. Love it so much.

  25. I loved this soup! So heart and flavorful. Do you think I could make it and then freeze it minus the cheese and toppings??? For an extra meal?

  26. I made this tonight and it was a hit! So easy and just delicious. I didn’t have black beans so I used kidney beans and I only had one can of cream of chicken soup so I used a can of cream of mushroom….it still turned out amazing! Thank you for sharing this wonderful recipe.

  27. Absolutely loved this recipe! We love a spicy kick so next time I think I’ll try adding green chili’s as others have mentioned. I already can’t wait for leftovers for lunch tomorrow!

  28. This is one of my favorite recipes! It’s easy to make, economical, and delicious! My daughter and I use this as a go-to meal for busy work weeks.

    Where can I find this type of tortilla strips? What I can find are much wider and longer. I like the idea of thinner and shorter.

  29. Hello,
    Thanks for this recipe, it looks delicious! Has anyone made it in the Instant Pot yet? I am wondering on times. Thank you!

  30. I want to double recipe and cook it in my new 8 quart slow cooker. How long do you suggest I cook it for? Thanks for the help

  31. 5 stars
    Love this recipe! Made it several times. We like it spicy though so I make a double batch (It goes quick!) and add one can of chipotles In adobo minced. It adds a great smokiness and a good kick!

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