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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 1/2 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 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 chicken to the bottom of the slow cooker.
- In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, chicken broth, cumin, and cilantro. Pour over the top of 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 shredded cheese. Continue cooking until cheese has melted, about 15 minutes.
- Top with tortilla strips, diced tomato, onion, cilantro, green pepper and 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.
I made this the other night and both my husband & I thought it was the best soup we have ever had!
Made this for dinner tonight and it was FANTASTIC! I made two minor changes: 1) tossed in a few splashes of Franks Red Hot Sauce before cooking (didn’t notice it at all) and 2) instead of 1 1/2 cups water, I used 3/4 cup water and 3/4 cup chicken stock. Six Sisters have done it again! My only regret is that it’s Lent so I can’t eat it for lunch tomorrow!
DELICIOUS !!!!!!! Would love to have the nutrition info if you have it plus serving size and how many servings this wonderful soup makes. Thank you..
DELICIOUS !!!!!!
Thank you for your recipe! This has become a family favorite. We devour this soup and I want more for leftovers! 🙂 Does cooking time vary if I want to double or triple this recipe? Will the chicken still cook properly?
This is my second batch in a few weeks. I replaced salsa with a can of rotel. I also added diced onions and peppers along with a can of green chiles. This is amazing and I love it.
excellent recipe! made it as listed and it was sooooo yummy. I made my own cream of chicken soup and it was so thick and creamy! Thanks!
Can I get your recipe?.. I dislike canned stuff
Here ya go! 🙂 https://therecipecritic.com/homemade-cream-chicken-soup/
I threw this together before work with frozen chicken breast. I added a bit of garlic and onion powder and half a can of diced tomato wih green chilies (I like the spice!) cooked it for 6 hours on low and just got home and ate. IT’S AMAZING!!!!!!!!!
My husband raved, “you made this!? It tastes like a chef made this!” It’s officially on the rotation!
This was yummy! Didn’t have dried cilantro but it was still great without it! Hubby is going to make it at the fire station this week for the guys. This is a keeper!
Made this yesterday and it was quite good. I didn’t have two cans of cream of chicken so I used one cream of celery and one cream of chicken. I used 1 tablespoon of my taco seasoning which has chili powder, paprika and red pepper flakes to give it more kick. I also added half a fresh jalapeño. My husband added some tabasco to his bowl to give it even more heat. I always put mushrooms in my chili and other mexican dishes so I added some of those too. This was really easy and delish. Thank you!
Made it! This is delicious. Loved how it used ingredients that I didn’t have to go out shopping for. I used fresh cilantro and no cheese. Cheese would be a delicious addition but it’s already fantastic as is and I don’t want the extra fat/calories.
The directions don’t indicate when to add the water?
(Can’t wait to try once I get the answer! Looks amazing.)
Read the directions, it’s all there.
Made this for dinner tonight and it was delicious!!!!!!! Definitely a keeper!!!! I cut up jalapeno for hubby because he likes everything spicy. He loved it too!
This is yummy! I didn’t add the cheese because I didn’t have it. It was very good with sour cream. I had to make a recipe card, I can’t forget this one.
I would love to know the nutrition facts please.
What can you replace the cream of chicken soup with…we have dairy allergies at my house. :/
There is a cream soup substitution recipe once centercutcook.com/cream-soup-substitute. The recipe uses milk but I just replace with soy or lactose free for my son who is lactose intolerant. It turned out fine!