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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. 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.

  2. 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. 🙂

  3. 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!

  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!

    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.

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

  6. 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!

  7. 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!!