Crock Pot Chicken Fajita Soup
Warm, comforting, and packed with bold Tex-Mex flavors, this Crock Pot Chicken Fajita Soup is the ultimate one-pot meal perfect for busy weeknights. Combining tender shredded chicken, vibrant bell peppers, smoky fire-roasted tomatoes, and hearty black beans, this slow cooker soup is simmered in a flavorful chicken broth with fajita seasoning for a cozy, spice-kissed experience. A touch of cream cheese adds a luscious, creamy texture, making every spoonful irresistibly indulgent. Top it off with melted cheddar cheese, fresh cilantro, and crunchy tortilla chips for a satisfying finish, or customize it to your liking. With just 15 minutes of prep time, this easy, gluten-free recipe turns simple ingredients into a rich and hearty soup the entire family will love. Perfect for meal prepping or game day gatherings, this dish is a must-try for lovers of Mexican-inspired cuisine!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 pieces Bell peppers (any color), sliced
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 15 oz can Fire-roasted diced tomatoes
- 15 oz can Black beans, rinsed and drained
- 1 cup Frozen corn
- 4 cups Chicken broth
- 1 packet Fajita seasoning mix
- 4 oz Cream cheese, softened
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Cilantro, chopped (optional garnish)
- 0.5 cup Shredded cheddar cheese (optional topping)
- 2 cups Tortilla chips (optional for serving)
Instructions
Place the chicken breasts in the bottom of your crock pot.
Layer the sliced bell peppers, diced onion, minced garlic, fire-roasted diced tomatoes (with their juice), black beans, and frozen corn on top of the chicken.
Pour in the chicken broth and sprinkle the fajita seasoning mix, salt, and black pepper evenly over the ingredients.
Cover the crock pot with the lid and cook on low for 6-8 hours or on high for 3-4 hours.
After cooking, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crock pot.
Add the softened cream cheese to the soup and stir until fully melted and incorporated.
Taste and adjust seasoning as needed, adding more salt or pepper if necessary.
Serve hot, garnished with chopped cilantro, shredded cheddar cheese, and tortilla chips, if desired.
Nutrition Facts
Calories |
8370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.8 g | 197% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 6646 mg | 289% | |
| Total Carbohydrate | 1251.5 g | 455% | |
| Dietary Fiber | 395.9 g | 1414% | |
| Total Sugars | 55.9 g | ||
| Protein | 543.1 g | 1086% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 3185 mg | 245% | |
| Iron | 117.8 mg | 654% | |
| Potassium | 18921 mg | 403% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
