PREP TIME: 10 MINS | COOK TIME: 4 HRS | TOTAL TIME: 4 HRS 10 MINS | SERVINGS: 5
A very comforting and filling slow cooker chicken fajita soup that you can easily prep in ten minutes. Throw everything in your slow cooker except the cheese and set to cook on low for a couple of hours. Then, shred the chicken and add the cheese. Once the cheese has melted, ladle this amazing soup into serving bowls and immediately serve with your favorite toppings such as sour cream, tortilla chips, diced avocado, and more.
Enjoy your favorite classic fajita at home. Put a fun twist to your usual fajita with this easy recipe. Serve a bowl of this melt-in-your-mouth chicken with beans, corn, spices, and melty cheese. Pair this with homemade cornbread for a hearty, warm, and satisfying weeknight dinner that your entire family will love!
Ingredients
1 c. salsa
1 lb boneless, skinless chicken breasts
2 10.75-oz. cans condensed cream of chicken soup
2 c. frozen corn
1 1/2 c. water
1 15-oz. can of black beans, drained and rinsed
1 tsp ground cumin
1 c. shredded cheddar cheese
1/2 tsp dried cilantro
Optional Toppings:
diced tomatoes
sour cream
green onions
lettuce
cilantro
tortilla strips
diced avocado
HOW TO MAKE SLOW COOKER CHICKEN FAJITA SOUP
Step 1: Using cooking spray, grease a slow cooker. To the bottom, add the chicken.
Step 2: Place the cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro in a medium-sized mixing bowl. Mix well until combined, then pour this over the chicken.
Step 3: Put the lid on and set it to cook for 4 to 6 hours on low. When done, take the chicken out and shred using two forks. Return the shredded chicken to the slow cooker and sprinkle with shredded cheese. Resume cooking for another 15 minutes until the cheese has melted.
Step 4: Serve the chicken fajita soup immediately with your preferred toppings. Enjoy!
Nutrition Facts:
Calories293kcal (15%), Carbohydrates20g (7%), Protein29g (58%), Fat12g (18%), Saturated Fat6g (30%), Cholesterol81mg (27%), Sodium562mg (23%), Potassium711mg (20%), Fiber3g (12%), Sugar2g (2%), Vitamin A476IU (10%), Vitamin C6mg (7%), Calcium192mg (19%), Iron2mg (11%)
Ingredients
- 1 c. salsa
- 1 lb boneless, skinless chicken breasts
- 2 10.75-oz. cans condensed cream of chicken soup
- 2 c. frozen corn
- 1 1/2 c. water
- 1 15-oz. can of black beans, drained and rinsed
- 1 tsp ground cumin
- 1 c. shredded cheddar cheese
- 1/2 tsp dried cilantro
- Optional Toppings:
- diced tomatoes
- sour cream
- green onions
- lettuce
- cilantro
- tortilla strips
- diced avocado
Instructions
Step 1: Using cooking spray, grease a slow cooker. To the bottom, add the chicken.
Step 2: Place the cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro in a medium-sized mixing bowl. Mix well until combined, then pour this over the chicken.
Step 3: Put the lid on and set it to cook for 4 to 6 hours on low. When done, take the chicken out and shred using two forks. Return the shredded chicken to the slow cooker and sprinkle with shredded cheese. Resume cooking for another 15 minutes until the cheese has melted.
Step 4: Serve the chicken fajita soup immediately with your preferred toppings. Enjoy!
