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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.
Can’t eat salsa, what should I replace it with?? Any ideas???
Such a great picture! may i use it in a little cook book im making? with giving you proper credit?
Yes!
Thanks for asking.
Super yummy! Thank u ?
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.
How do you convert this slow cooker recipe to stove top??
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
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!!
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!!
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!
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! 🙂
Would canned corn work instead of frozen? Trying to use what we have in the pantry.
I’ve only ever used canned corn and it works totally fine.
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!!
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.
This question has been asked several times but never answered. Is there a substitution for the canned soup vs the homemade soup
I have a homemade recipe here… 🙂 https://therecipecritic.com/homemade-cream-chicken-soup/
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 🙂
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!
I would think that it would be just fine to freeze it. 🙂
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!
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.