Slow Cooker Chicken Fajita Soup
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
Servings: 5 servings
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 ½ cups chicken broth
- 1 teaspoon ground cumin
- ½ 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 1 pound boneless skinless chicken breasts to the bottom of the slow cooker.
- In a medium-sized mixing bowl, mix 2 (10.75 ounce) cans cream of chicken soup, 1 cup salsa, 2 cups frozen corn, 1 (15 ounce) can black beans,1 ½ cups chicken broth, 1 teaspoon ground cumin, and ½ teaspoon dried cilantro. Pour over the top of the 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 1 cup shredded cheddar cheese. Continue cooking until cheese has melted, about 15 minutes.
- Top with tortilla strips, diced tomato, red onion, fresh cilantro, green bell pepper, limes, or any of your favorite toppings, and enjoy!
Video
Notes
Originally posted November 24, 2014
Updated on February 18, 2024
Nutrition
Calories: 282kcal | Carbohydrates: 20g | Protein: 28g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 863mg | Potassium: 702mg | Fiber: 3g | Sugar: 2g | Vitamin A: 514IU | Vitamin C: 7mg | Calcium: 188mg | Iron: 1mg
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