Slow Cooker Chicken Fajita Soup

Name: Slow Cooker Chicken Fajita Soup
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Yield: 8 - 10 servings
Ingredients: 1-1/2 lbs boneless (, skinless chicken breasts or thighs - cut in strips); 1 (1.27 ounce) package of fajita seasoning or 2 tablespoons homemade seasoning; 1 poblano pepper (, cut into cubes); 1 yellow bell pepper (, cut into cubes); 1 red bell pepper (, cut into cubes); 1 large onion (, chopped); 1 14.5- ounce can RoTel; 1 14.5- ounce can of diced tomatoes; 1 can of black beans; 1 can of ranch style beans; 1 cup of frozen corn kernels; 1 quart chicken broth; 2 chopped avocados (, optional); 3 cups shredded cheddar cheese

October 27, 2014 by Marye 27 Comments

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This slow cooker chicken fajita soup is spicy, warm, comfort food that is unbelievably easy to make.

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.

A serious necessity.

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.

My parents, when they were older (in their 80s) would go to a local Tex-Mex restaurant and split an order of fajitas. It was just enough for the two of them and it became a standing lunch date for them several times a week. The funny thing is they never really got along very well but they seemed to be able to agree on the fajitas – at least long enough to eat. Now, my husband always asks me if I want to split an order of fajitas and I usually tell him no because in my head it makes me feel like an elderly person! Maybe I will tell him some day but not just yet

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. Technically you could make this chicken fajita soup with grilled skirt steak instead of chicken but to be honest I haven’t tried it. Let me know how it is if you do – this chicken version is delicious enough for me!

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 it’s ready to be ladled in a big ole bowl, topped with chopped avocado and shredded cheese, and served with a steaming chunk of corn bread with butter running down the sides.

Oh. My.

Its full of Southwestern flavor – which to me is the taste that I absolutely crave in the winter. It’s brothy but filling – definitely family and budget friendly! It does make quite a bit but you can easily freeze the leftovers.

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. (This is an affiliate link, which means that if you happen to click on it and buy something I will get a small commission which helps support the blog. Thank you!) 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. My old slow cooker was beginning to heat unevenly and often too hot, plus it was so torn up it was an embarrassment to my kitchen. You know how that is! The stainless steel finish and the touchscreen control make it super easy to keep clean, too.

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