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–+ servings
Slow Cooker Chicken Fajita Soup

Irresistibly Easy Slow Cooker Chicken Fajita Soup for Cozy Nights

This Slow Cooker Chicken Fajita Soup is a comforting one-pot meal packed with smoky flavors and fresh ingredients, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 cups
Course: All Recipes
Cuisine: Tex-Mex
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 lbs Chicken Breasts Lean protein source; swap for chicken thighs for juicier flavor.
  • 1 medium Yellow Onion Adds sweetness and depth; can use red or white onion if preferred.
  • 2 medium Bell Peppers Any variety works, but a mix adds vibrance.
  • 1 cup Frozen Corn Adds sweetness and texture; fresh or canned corn are great alternatives.
  • 1 can Diced Tomatoes Contributes juiciness and acidity; fresh diced tomatoes can be substituted.
  • 3 cloves Garlic Fresh minced garlic is recommended for best results.
  • 2 tbsp Taco Seasoning For more heat, try substituting with chili powder.
  • 4 cups Chicken Broth Vegetable broth works well for a vegetarian option.
  • 1 tsp Salt Essential for seasoning; adjust to taste.
  • 1 tsp Black Pepper Essential for seasoning; adjust to taste.
  • 1 adobo sauce Chipotle Pepper in Adobo Sauce Optional for a kick of spice and smoky flavor.
For Topping
  • 1 cup Monterey Jack Cheese Adds richness and creaminess when melted.
  • 2 tbsp Scallions Can be swapped with chives for a different taste.

Equipment

  • 8-quart slow cooker

Method
 

Directions
  1. Slice the Veggies: Start by slicing one yellow onion and two bell peppers into strips.
  2. Combine Ingredients: In your slow cooker, combine the chicken breasts, sliced onions, bell peppers, frozen corn, diced tomatoes, minced garlic, taco seasoning, chipotle pepper (if desired), chicken broth, salt, and pepper.
  3. Cook Slowly: Cover your slow cooker and cook on low for 6-7 hours.
  4. Shred the Chicken: Once the cooking time is complete, remove the chicken from the pot. Shred it using two forks, then return the shredded chicken to the slow cooker.
  5. Serve and Garnish: Give the soup a good stir and ladle it into bowls. Top each serving with a generous sprinkle of melted Monterey Jack cheese and freshly chopped scallions.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 6gSugar: 4gVitamin A: 30IUVitamin C: 80mgCalcium: 15mgIron: 10mg

Notes

Optional: Serve with crispy tortilla chips for a wonderful crunch.

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