Slow Cooker Chicken Fajita Soup Recipe
Slow cooker chicken fajita soup is so full of flavor and super easy to make! It is seasoned with the perfect amount of spice along and full of hearty tender chicken, onions, peppers, corn and tomatoes. Top it off with cheese and tortilla chips for a delicious meal everyone loves!
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One of my favorite things to make on cold evenings is soup! There is something so perfect about a hearty bowl of hot and spicy soup that warms you from the inside. I am also a huge fan of using the slow cooker, it is great to know that dinner is cooking away and will be ready to put on the table in the evening. If you family loves chicken fajitas they will love this recipe!
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FAQ & Tips for Slow Cooker Chicken Fajita Soup
What to serve with slow cooker fajita soup –
This delicious soup is a complete meal especially if you add cheese and tortilla chips on top. We also love to serve it with delicious corn bread, or fresh rolls. It is also very tasty served over rice. Soup and salad make a great combination so often we like to serve it with a crunchy side salad.
If you want to add additional toppings to this soup it is great with a dollop of sour cream, chopped avocados, fresh chopped cilantro or sliced black olives.
Storing, Reheating and making this fajita soup ahead of time-
Yes! This easy chicken fajita soup is a great meal to prep in a number of ways. You can cook it completely and keep it an air tight container for 3-4 days. You can also let it cool and freeze it to reheat and enjoy later. Just place it in an air tight container and freeze for up to 2 months. I like to freeze the soup in individual portions and then vacuum seal them to have as a quick lunch or dinner.
When I am making slow cooker fajita soup for dinner later in the week I like to prep all of the ingredients when I do my meal prep on the weekend so when it comes time to make it I can just dump and cook.
You can also place all of the ingredients except the broth, cheese and tortilla chips in a gallon freezer bag and place it in the freezer. When you are ready to cook you can put the ingredients in the slow cooker frozen and add an additional 2-3 hours to the cook time.
Store any leftovers refrigerate in an air tight container. To reheat it you can microwave it or heat it on the stove in a pot over medium heat stirring frequently until heated through.
Make this soup low carb-
If you are following a low carb or keto diet you can tweak this recipe to make this amazing soup fit your eating plan. Just omit the corn and tortilla chips. If you’re following a keto diet and want to add fat you can top the soup with cheese, sour cream and avocado. You can serve this soup with Quest chips if you want to add some crunch to the top.
Ingredients for this Crockpot Chicken Fajita Soup Recipe
Chicken Breasts- Boneless skinless chicken breasts make this recipe super easy. But if you prefer make this soup with chicken thighs you can easily swap them out. Just keep in mind that chicken thighs have more fat content which may effect the final product.
Onion- I like to slice the onion for this recipe so I get bigger pieces similar to what is in a fajita but if you prefer your onion diced into smaller pieces you can cut it smaller.
Bell Peppers– You can use any color of bell peppers for this soup. I like to use a green pepper and a red pepper.
Corn- I like to use frozen corn for this recipe but you can also use fresh corn. You can use canned corn but because it is already soft it gets a little mushy.
Diced Tomatoes– I like to use petite diced tomatoes because I like the nice small pieces but if you prefer larger pieces of tomatoes you can use regular diced tomatoes.
Garlic– You can use fresh garlic cloves or minced garlic in a jar.
Chili Powder– Chili powder is important in flavoring this soup, make sure your chili powder is nice and fresh so it has the best flavor.
Chipotle Pepper in Adobo Sauce– Chipotle peppers come in a can and you can usually find them in the ethnic foods section of the grocery store. I use one pepper in this soup but if you want it to be spicier you can use more peppers. Leftover peppers can be stored refrigerated or frozen in an air tight container.
Chicken Broth– You can use your favorite chicken broth or chicken stock for this recipe. If you want lower salt you can use low sodium chicken broth.
Monterey Jack Cheese– We love topping this soup with cheese and Monterey jack cheese melts really well. If you prefer another cheese like cheddar or pepper jack you can use your favorite.
Green Onions- Sliced green onions add a great fresh flavor when you add them as a garnish to this soup.
Tortilla Chips- You can use your favorite chips on top of this soup. You can use corn tortilla chips, flour tortilla chips or even Fritos or Doritos!
How to make this Crock Pot Chicken Fajita Soup
Place the chicken breasts, onions, peppers, corn, tomatoes and chipotle peppers in the bottom of the slow cooker.
Add in the garlic, chili pepper, salt, pepper and chicken broth. Stir to combine all the ingredients.
Cover and cook on low for 6-7 hours or cook on high for 4-5 hours.
Once the soup is done cooking remove the chicken and shred it into bite size pieces. Return shredded chicken back into the slow cooker and stir.
Serve warm garnished with shredded cheese and tortilla chips if desired.
Store leftovers refrigerated in an air tight container.
Slow Cooker Chicken Fajita Soup
Equipment
- Slow Cooker
Ingredients
- 2-3 Boneless Skinless Chicken Breasts
- 1 Onion sliced
- 2 Bell Peppers (any color) sliced into strips
- 1 Cup Frozen Corn
- 1 14 oz Can of Diced Tomatoes
- 1 Tbsp Minced Garlic
- 1 Tbsp Chili Powder
- 1 Chipotle Pepper in Adobo Sauce
- 1 quart Chicken Broth
- 1 tsp salt and pepper
- 1 cup Monterey Jack Cheese shredded
- 2 scallions sliced
- Your favorite tortilla chips optional
Instructions
- Place the chicken breasts, onions, peppers, corn, tomatoes and chipotle peppers in the bottom of the slow cooker.2-3 Boneless Skinless Chicken Breasts, 1 Onion, 2 Bell Peppers (any color), 1 Cup Frozen Corn, 1 14 oz Can of Diced Tomatoes, 1 Chipotle Pepper in Adobo Sauce
- Add in the garlic, chili pepper, salt, pepper and chicken broth. Stir to combine all the ingredients.1 Tbsp Minced Garlic, 1 Tbsp Chili Powder, 1 tsp salt and pepper, 1 quart Chicken Broth
- Cover and cook on low for 6-7 hours or cook on high for 4-5 hours.
- Once the soup is done cooking remove the chicken and shred it into bite size pieces. Return shredded chicken back into the slow cooker and stir.
- Serve warm garnished with shredded cheese, scallions and tortilla chips if desired.1 cup Monterey Jack Cheese, 2 scallions, Your favorite tortilla chips
- Store leftovers refrigerated in an air tight container.
