Transform Chicken Fajitas into a delicious, savory soup that will quickly become a family favorite! Mix and match vegetables to your liking! Chicken Fajita Soup is great served for family dinner or as a party food at larger gatherings.

Slow Cooker Chicken Fajita Soup

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 3 tablespoons olive oil
  • 2 bell peppers (any color), seeded and chopped
  • 1-2 jalapeno peppers, finely chopped
  • 1 red onion, chopped
  • 4 cloves garlic, minced
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon each of salt and pepper
  • 15-oz. can black beans, drained and rinsed
  • 14-5-oz. can diced tomatoes
  • 1 cup frozen corn (or 1 can)
  • 16-oz. jar salsa
  • 48 oz. chicken broth
  • 1.25-oz. packet fajita seasoning mix
  • 2 cups cooked, shredded chicken (recommendation: pull meat from a Rotisserie chicken)
  • Sour cream, crushed tortilla chips, extra cilantro and shredded cheddar, for topping (all optional)
  1. Instructions
  2. Heat olive oil in a skillet over medium heat. Add bell peppers, jalapenos, onion, garlic, cilantro, cayenne, salt and pepper. Cook, stirring, for 5 minutes, or until veggies are soft and fragrant.
  3. Pour contents of skillet into a 6-quart slow cooker, along with beans, tomatoes, corn, salsa, chicken broth and seasoning. Mix well and cook on LOW heat for 8 hours or HIGH heat for 4 hours. Thirty minutes before soup is done, add the chicken to the slow cooker.
  4. Ladle into bowls and top with sour cream, crushed tortilla chips, extra cilantro and cheese, if desired.