Description
This Slow Cooker Chicken Fajita Soup is a hearty and flavorful dish that’s perfect for busy weeknights. It’s loaded with tender chicken, a variety of colorful vegetables, and a blend of spices, all simmered to perfection in a slow cooker.
Ingredients
Units
Scale
Produce
- 1 poblano pepper, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 2 cups onion, chopped
- 2 avocados, chopped or sliced (for garnish)
Protein
- 1 1/2 lbs boneless, skinless chicken, cut into strips
Pantry
- 1.27 ounces fajita seasoning
- 14.5-ounce can diced tomatoes & green chilies
- 14.5-ounce can diced tomatoes
- 15-ounce can black beans
- 15-ounce can ranch style beans (or cooked pinto beans)
- 1 cup corn (canned or frozen)
- 1 quart chicken stock
Dairy
- 3 cups cheddar cheese, shredded (for garnish)
Instructions
Slow Cooker Method
- Combine Ingredients: Add all ingredients except cheese and avocado to a slow cooker.
- Cook: Cook on low for 8-10 hours.
- Season and Serve: Taste and add more fajita seasoning if needed. Just before serving, top with avocado and cheese.
Stovetop Method
- Sauté Vegetables: Heat oil in a large pot or Dutch oven over medium heat. Add onion and peppers, and sauté until softened.
- Cook Chicken: Add chicken strips and sauté for about 5 minutes.
- Simmer: Add remaining ingredients (except cheese and avocado) to the pot. Bring to a simmer, then cover and cook for 15-20 minutes, or until chicken is cooked through.
- Serve: Top with avocado and cheese before serving.
Notes
- Storage: Store leftover soup in the refrigerator for up to 4 days or freeze for up to 3 months.
- This soup tastes even better the next day!
- For a spicier soup, add more fajita seasoning, diced jalapeños, or a pinch of cayenne pepper.
- If you don’t have fajita seasoning, you can use a blend of chili powder, cumin, paprika, garlic powder, onion powder, and oregano.
- Serve with tortilla chips, sour cream, or your favorite toppings.
Nutrition
- Serving Size: 1 Serving
- Calories: 400kcal
- Sugar: 10g
- Sodium: 1000mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg