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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.
How do you make this in the instant pot?
Easy to make and Delicious!,
I have made this before and it’s amazing but have a question. Can I use cream of mushroom condensed soup instead of cream of chicken condensed soup? Or will it throw off the flavor a lot?
Thank you!
It will change the flavor but it will still taste good!
Can I make this recipe using frozen chicken breast?
It is best if you thaw the chicken breast ahead of time.
Hi, I make this all the time with frozen chicken breasts. It may be better thawed but I don’t know the difference and it’s delish!! My picky 16 yo daughter requests it all the time. The only thing I do differently is I use a packet of taco seasoning instead of the individual seasonings and I use fresh cilantro just because we love cilantro. I cook it on low for roughly 8 hours instead.
I have made your recipe several times but I think this time is my favorite. I used chicken stock instead of water, doubled the cheese and added three minced chipotles from a can of chipotles in adobo. I top it with diced avocado, a dollop of sour cream and tri-color tortilla strips. It is truly a southwest style soup. It is creamy and spicy and so, so flavorful! I could eat this over almost any chili!
This is my go-to soup in the fall and winter. It is absolutely delicious.
Would this soup freeze well after being cooked? I cook for one and often have lots of leftovers (even if I half the recipe). I’ve been trying to find a variety of recipes I can freeze so I can cook less. Thanks!
Yes, this is a great freezer meal soup!
We make this in the insta pot once a week! SO GOOD!!
How long do you cook this in the Instant Pot? Thanks!
Curious how long and what setting in the insta pot? Thanks!
Yummy goodness! My husband and I loved i! Thank you for sharing
So good & easy to pull together. Thanks
It was so easy make and everyone like it.
Made this a couple of weeks ago, and it was a hit with the whole family. Doing it again this week. 🙂
Love his recipe!!! I make it all the time! I usually put it on high for 3 hours.
Love this recipe! Made it several times. We like it spicy though so I make a double batch (It goes quick!) and add one can of chipotles In adobo minced. It adds a great smokiness and a good kick!
I want to double recipe and cook it in my new 8 quart slow cooker. How long do you suggest I cook it for? Thanks for the help
You will cook it the same.
Hello,
Thanks for this recipe, it looks delicious! Has anyone made it in the Instant Pot yet? I am wondering on times. Thank you!
This is one of my favorite recipes! It’s easy to make, economical, and delicious! My daughter and I use this as a go-to meal for busy work weeks.
Where can I find this type of tortilla strips? What I can find are much wider and longer. I like the idea of thinner and shorter.
You can always ask your local Mexican restaurant or they are usually found in a grocery store in a smaller bag either by the chips or near the salad isle.