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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.
Is there a way to make this without canes condensed soup? I would like to keep my food MSG free.
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.
I love hearing your feedback! I am glad you loved it as much as we did! 🙂
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
Has anyone tried cooking it on High for 2-3 hours instead?
This looks to die for! We shared it in our 25 Delicious Crockpot Meals for Busy Families roundup on The Shopping Mama!! http://www.theshoppingmama.com/2015/10/25-delicious-crockpot-meals-for-busy-families/
YUM!!
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.
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. 🙂
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!
It’s not often that I find a recipe that EVERYONE loves! This one did the trick…thank you!
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!
you lost me at the canned soup. why, oh why?
It is actually really nice to throw together in a hurry and still tastes amazing. I actually have a recipe for homemade soup here. 🙂 https://therecipecritic.com/homemade-cream-chicken-soup/
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!
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.
Not everyone has time to make “home made soup”
I made this for my roommates and we LOVED IT. Super easy and delicious. Do you happen to know the nutrition facts?
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!
I added green chilies too. They make all my southwest dishes delicious!
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!!
Is the chicken RAW when you put it in there?
Yes. It will cook in the crockpot.
This would be my second time making this soup. My boyfriend and his boys love when I make this! His son is so incredibly picky and the majority of the foods I make he doesn’t like but he was happy there was leftovers so he could eat it the next day. Making again tonight!
I love this dish…super easy to make before work and my whole family loves it!!