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Slow Cooker Chicken Fajita Soup

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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Prep Time: 10 minutes
6 HRS ON LOW, OR 3 ON HIGH /: 6 hours
Total Time: 6 hours 10 minutes
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.
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Nutrition

Calories: 293kcal | Carbohydrates: 20g | Protein: 29g | Fat: 12g