This flavorful twist on the classic Tex-Mex dish features chicken breasts that have been slow-cooked in a blend of cream of chicken soup, zesty salsa, sweet corn, and hearty black beans.
Seasoned with cumin and fresh cilantro, this comforting soup is a total winner!
What Goes Into Chicken Fajita Soup?
All you need to make delicious chicken fajita soup, are these common staples:
- Boneless, skinless chicken breasts
- Cream of chicken soup
- Salsa
- Frozen corn
- Black beans
- Dried cilantro
- Cumin
- Shredded cheddar cheese
- Your favorite toppings like crispy tortilla strips, diced tomatoes, diced avocado, sour cream, and fresh cilantro
How Do I Make Chicken Fajita Soup?
- Place the chicken breasts into the pot of the slow cooker.
- Combine the cream of chicken soups, salsa, frozen corn, black beans, water, cumin, dried cilantro, salt, and pepper in a large bowl. Mix until fully combined.
- Pour the soup mixture over the chicken breasts and cook on low for 6 hours.
- Using two knives, shred the chicken breasts inside the crockpot and sprinkle in the shredded cheddar. Cook for 15 minutes more, or until the cheese is melted.
- Serve with your favorite toppings.
Popular Chicken Fajita Soup Toppings:
- Diced tomatoes
- Crispy tortilla strips
- Diced avocado
- Sliced jalapenos
- Sour cream
- Fresh cilantro
- Sliced black olives
How Long Does It Take To Make Slow Cooker Chicken Fajita Soup?
You can cook the soup on high for 3 hours, or on low for 6 hours. You need to check the chicken breasts for doneness.
More Tex-Mex Recipes For You:
- Chicken Tortilla Soup Crockpot
- White Chicken Enchiladas
- Best Taco Casserole Recipe
- Easy Shrimp Burrito Recipe
Slow Cooker Chicken Fajita Soup
This flavorful twist on the classic Tex-Mex dish features chicken breasts that have been slow-cooked in a blend of cream of chicken soup, zesty salsa, sweet corn, and hearty black beans.
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Servings: 5
Calories: 293kcal
Ingredients
- 1 lb boneless skinless chicken breasts
- 2- 10.75 oz cans condensed cream of chicken soup
- 1 cup salsa (mild, medium, or hot)
- 2 cups frozen corn
- 1- 15 oz can black beans drained and rinsed
- 1 ½ cups water
- 1 tsp ground cumin
- ½ tsp dry cilantro
- 1 cup shredded cheddar cheese
- Your favorite toppings: diced tomatoes and avocados, sour cream, sliced jalapenos, fresh cilantro, and tortilla strips
Instructions
- Place the chicken breasts into the pot of the slow cooker.
- Combine the cream of chicken soups, salsa, frozen corn, black beans, water, cumin, dried cilantro, salt, and pepper in a large bowl. Mix until fully combined.
- Pour the soup mixture over the chicken breasts and cook on low for 6 hours.
- Using two knives, shred the chicken breasts inside the crockpot and sprinkle in the shredded cheddar. Cook for 15 minutes more, or until the cheese is melted.
- Serve with your favorite toppings like diced tomatoes and avocados, sour cream, sliced jalapenos, tortilla strips, and fresh cilantro.
Notes
- If you prefer dark meat, use boneless thigh filets.
- If you don’t like spicy food, use mild salsa. If you like spicy food, use hot salsa.
- Use two forks to shred the chicken.
Nutrition
Calories: 293kcal | Carbohydrates: 20g | Protein: 29g | Fat: 12g
