Chicken Fajita Soup in the Slow Cooker

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This slow cooker chicken fajita soup is spicy, warm, comfort food that is unbelievably easy to make. Just dump the ingredients in your crockpot, set the timer, and go on with your day. About 8 hours later your kitchen will smell like the best Tex-Mex restaurant in the universe and your family will be anxiously awaiting your masterpiece. Shhh…. don’t tell them how easy it was.

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I like soup anytime… but one a chilly, cold day in Texas, when it feels like God knocked down the barbwire between Amarillo and the North Pole? Well, soup is a necessity.

I don’t think you’ll find anything in this ingredients list that you are unfamiliar with (if you live in the United States). I like it served with tortilla chips but a good, crusty bread to soak up any molecules of leftover broth works well, too.

• Boneless chicken keeps it easy. Use breasts or thighs – the thighs have more flavor and generally cost less.
• Fajita seasoning is all about the same. You can pick up a package or make your own with a recipe like this one from Mom on Timeout.
• Poblano peppers have a little heat but all in all they’re pretty mild. If you want to take the time to roast them go ahead. It does add a smidge more flavor but it also takes more effort.
• Bell peppers are sweet once they ripen to red or yellow. I use both in this recipe because I like color.
• Onion is a requirement for good fajita anything! I use the 1015s so when I say big I mean big. You can use less if you like less onion – it’s not written in blood.
• Ro*Tel tomatoes are pretty much a staple pantry ingredient here. They are diced tomatoes with chiles – you can use whatever brand you like. If you can’t find them you can substitute an extra can of diced tomatoes plus a 4 ounce can of chopped chiles.
• Diced tomatoes are a big part of the flavor here. I like Cento or RedGold because they taste more like fresh tomatoes to me. Use what you like.
• Black beans are easiest to use from a can. I know they’re cheaper if you used the dried ones but they never quite get the texture of canned ones. If you want to use dried black beans go for it – just make sure you really cook them well the day before.
• Ranch Style beans are a brand here in Texas. They’re basically pinto beans in a chili gravy – hard to explain. You can substitute pinto beans or red beans.
• Corn can be fresh from the cob, frozen, or canned. You can use white or yellow. Whatever.
• Chicken stock has more flavor than chicken broth I think but you can use either. You could also . use V-8 or vegetable broth.
• Avocados make a delicious garnish but it’s optional of course.
• Shredded cheddar sort of melts on top of the soup so every spoonful is gooey and cheesy.

FAQs

Here are the most commonly asked questions about this recipe. If you don’t find the answer to yours here leave a comment below or email me – I’ll get back to you as soon as I can!

Is chicken fajita soup spicy?

Not really – it’s pretty mild. If you’d like it spicier add some jalapeno or chipotle. If you’d like it milder substitute a can of diced tomatoes for the Ro*Tel.

Does it freeze well?

Yep! You can freeze it for up to 3 months with no problems at all. Of course, leave the avocado and cheddar off of it until serving time.

What can I serve with fajita soup?

Tortilla chips or warm tortillas and butter are classic sides. A big crisp salad with some sort of creamy dressing (ie: Ranch) works well, too. Sopapillas or Tres Leches cake would be delish if you’re doing dessert.

What makes it “fajita”?

Fajitas refer to any grilled meat that is served in a tortilla or taco.

They were not much more than backyard BBQ fare until 1969 when they were first served commercially as Austin street food, and seasoned a certain way.

Now anything that’s seasoned that way magically becomes “fajita” whatever.

Tips

Making soup in the slow cooker is so easy and I love the fact that the house just starts smelling better and better as the day goes on.

• Use grilled skirt steak and beef stock in place of the chicken.
• Add some hominy. I love the texture it adds.
• If you like cilantro this is a great soup to add it to, either during cooking or to garnish.
• You can get fire roasted corn and it’s particularly good in this dish.
• Use cojita cheese instead of the Cheddar.
• Make it creamy by adding 1 can of cream of chicken soup with the other ingredients.
• You can make it in an Instant Pot in about 10 minutes or on top of the stove in about 20.
• It’s better the 2nd day.
• This soup freezes well (leave out the avocado and cheese) for up to 3 months.

More Great Tex-Mex Recipes

I love Tex-Mex food SO much. Here are some more family favorites!

• Mexican Street Corn Soup is a mashup between your favorite Tex-Mex street food and your favorite fall comfort food! Quick and easy – you’ll love this tangy, spicy, southwestern dish!
• Creamy slow cooker white chili filled with white beans, chicken, and cheese is a great way to warm up on a chilly icky day. Make it in the slow cooker or on top of the stove.
• Pozole is a light, brothy Mexican soup that is often used in conjunction with a celebration. It’s so good you won’t want to wait for a party to make it. Serve Pozole Verde with a crisp green salad.

You May Need…

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What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you’ll find all kinds of nostalgic goodness!  Thanks so much for being a part of Restless Chipotle!

If you are in need of a slow cooker I recently updated to this Crock-Pot 6-1/2-Quart Programmable Touchscreen Slow Cooker. It’s stainless steel, heats evenly, and I just love mine. It has an automatic warming feature so that once the food is cooked it keeps it warm, and at a safe temp) until you are ready to eat.

The stainless steel finish and the touchscreen control make it  super easy to keep clean, too.

Slow Cooker Chicken Fajita Soup Recipe

Two kinds of beans, corn, and Ro*Tel tomatoes simmer with plenty of chicken and seasonings. Just when you think that you are going to chew on the counter-top if you don’t get some of that soup in your mouth the timer goes off and it’s ready to be ladled in a big bowl, topped with chopped avocado and shredded cheese, and served with a steaming chunk of corn bread with butter running down the sides.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

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