Slow Cooker Chicken Fajita Soup

Slow Cooker Chicken Fajita Soup

Slow Cooker Chicken Fajita Soup is full of tender chicken, smoky spices, & vibrant veggies in a bowl of cozy Tex-Mex flavor! Easy & delicious anytime. Stovetop instructions included.

Course Main Dish

Cuisine Tex-Mex

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 573kcal

Author Marye Audet-White

Ingredients

1-½ lbs chicken boneless, skinless, and cut into strips
1.27 ounces fajita seasoning
1 poblano pepper diced
1 yellow bell pepper diced
1 red bell pepper diced
2 cups onion chopped
14.5 ounces diced tomatoes & green chilies
14.5 ounces tomatoes diced
15 ounces black beans
15 ounces ranch style beans or cooked pinto beans
1 cup corn canned or frozen
1 quart chicken stock

Garnish

2 Avocados chopped or sliced
3 cups Cheddar cheese shredded

Instructions

Add everything but the cheese and avocado to a slow cooker and cook on low for 8 - 10 hours.
Taste and add more Fajita seasoning if needed.
Just before serving top with avocado and cheese.

Top of the Stove

Add a little oil to a frying pan and let it get hot.
Add the onion and peppers.
Saute until they begin to soften.
Add the chicken.
Saute for about 5 minutes.
Add the remaining ingredients to a saucepan.
Bring to a simmer and add the chicken and onions mixture.
Turn the heat to low, cover, and simmer about 15 -20 minutes.

Notes

Storage:

Store in the refrigerator in a glass container for up to 4 days or freeze for up to 3 months. This soup is better the second day.

Tips

Make it really quick by using leftover grilled chicken or grilled chicken from the grocery store. Just toss the ingredients together in a stock pot and simmer for 10 minutes.
You can make it in an Instant Pot in about 10 minutes or on top of the stove in about 20.
This soup freezes well (leave out the avocado and cheese) for up to 3 months.

Nutrition