Description
This Slow Cooker Chicken Fajita Soup is a hearty, flavorful meal perfect for busy days. Made with tender shredded chicken, black beans, corn, and a blend of creamy soup and salsa, it’s slow-cooked to perfection and topped with fresh vegetables and cheese for a delicious Tex-Mex inspired dinner.
Ingredients
Scale
Main 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
- 1 tomato, diced
- 2 limes, quartered
- Fresh cilantro, chopped (about ¼ cup)
- Tortilla strips (about 1 cup)
- ½ red onion, diced
- 1 green bell pepper, diced
Instructions
- Prepare Slow Cooker: Spray your slow cooker with cooking spray to prevent sticking. Place 1 pound boneless skinless chicken breasts at the bottom of the slow cooker.
- Mix Soup Base: In a medium mixing bowl, combine 2 cans (10.75 ounce each) cream of chicken soup, 1 cup salsa, 2 cups frozen corn, 1 can (15 ounce) black beans (drained and rinsed), 1 ½ cups chicken broth, 1 teaspoon ground cumin, and ½ teaspoon dried cilantro. Stir well to mix.
- Add Mixture to Slow Cooker: Pour the soup mixture over the chicken breasts evenly in the slow cooker.
- Cook the Soup: Cover and cook on low for 6 hours to ensure tender chicken and blended flavors, or cook on high for 3 hours if shorter time is needed.
- Shred Chicken: Carefully remove the chicken breasts from the slow cooker and shred them using two forks.
- Combine and Melt Cheese: Return the shredded chicken to the slow cooker, add 1 cup shredded cheddar cheese, and stir gently. Continue cooking on low for about 15 minutes until the cheese is melted and incorporated.
- Serve and Garnish: Ladle the soup into bowls and top with tortilla strips, diced tomato, diced red onion, fresh chopped cilantro, diced green bell pepper, and lime wedges to squeeze over. Enjoy warm.
Notes
- For added spice, include chopped jalapeños or a dash of hot sauce in the soup base.
- Use low-sodium chicken broth and beans to reduce sodium content if desired.
- To make this recipe vegetarian, substitute the chicken with firm tofu or extra beans and use vegetable broth instead of chicken broth.
- Shredding the chicken is easier if you let it cool slightly after cooking to avoid burning your hands.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
