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SLOW COOKER CHICKEN FAJITA SOUP

Irresistibly Creamy Slow Cooker Chicken Fajita Soup Recipe

This Slow Cooker Chicken Fajita Soup is a comforting, flavorful dish perfect for chilly days and busy weeknights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Dinner
Cuisine Mexican
Servings 6 bowls
Calories 350 kcal

Equipment

  • 5-6 quart slow cooker

Ingredients
  

For the Soup Base

  • 1 lb Boneless Chicken Breast Main protein; cook until tender for a comforting texture.
  • 15 oz Corn Drained; optional for a heartier dish.
  • 15 oz Black Beans Drained and rinsed; provides creaminess and protein.
  • 1 cup Yellow Onion Enhances flavor with natural sweetness.
  • 3/4 cup Green Bell Pepper Adds crunch and a slightly bitter contrast.
  • 3/4 cup Red Bell Pepper Brings sweetness and vibrant color.
  • 3 cloves Garlic Minced; infuses deep flavors.
  • 1.5 tsp Chili Powder Introduces warmth and spice; adjust to taste.
  • 1/4 tsp Cumin Adds an earthy flavor.
  • 1/4 tsp Paprika Offers color and a subtle smokiness.
  • 1 tsp Salt Essential for flavor.
  • 3/4 tsp Ground Black Pepper Delivers a peppery kick.
  • 1/4 tsp Red Pepper Flakes Optional; for extra heat.
  • 3.5 cups Chicken Broth Base for the soup.

For the Creamy Finish

  • 8 oz Cheddar Cheese Freshly shredded for the best melt.
  • 1 cup Heavy Cream Enriches and adds creaminess.
  • 4 Tb All-Purpose Flour For thickening; can substitute with cornstarch (2 Tb).

For Serving

  • Chives or Green Onions For a fresh garnish.
  • Avocado Slices Adds creaminess.
  • Tortilla Strips Provide a crunchy texture.
  • Ground Black Pepper A dash on top for extra kick.

Instructions
 

Cooking Instructions

  • In a 5-6 quart slow cooker, add the chicken breast, drained corn, black beans, chopped onion, diced bell peppers, minced garlic, spices, and chicken broth.
  • Cover and cook on high for 4 hours or low for 8 hours until the chicken is tender.
  • Carefully remove the chicken, shred it, and set aside while the soup continues cooking.
  • Gradually stir in the cheddar cheese until it melts into the soup.
  • Whisk together the heavy cream and flour, then stir into the soup for a creamy finish.
  • Add the shredded chicken back into the soup, cover, and let it cook for an additional 30-40 minutes.
  • Ladle the soup into bowls and top with chives, avocado, and tortilla strips before serving.

Notes

Add a squeeze of lime for a zesty twist! Store leftovers for up to 3 days in the fridge, and up to 3 months in the freezer.
Keyword chicken soup, comfort food, easy recipes, fajita soup, Slow Cooker Chicken Fajita Soup, soup