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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!


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Slow Cooker Chicken Fajita Soup

4.55 from 11 votes
By: Alyssa Rivers
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
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


Calories: 293kcalCarbohydrates: 20gProtein: 29gFat: 12gSaturated Fat: 6gCholesterol: 81mgSodium: 562mgPotassium: 711mgFiber: 3gSugar: 2gVitamin A: 476IUVitamin C: 6mgCalcium: 192mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course, Soup
Cuisine: American, Mexican
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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Recipe Rating


  1. 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!

  2. 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!

  3. 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..

  4. 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?

  5. 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.

  6. 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!

  7. 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!