Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crock Pot Chicken Fajita Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 67 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
  • Total Time: 6 hours 15 minutes to 8 hours 15 minutes (low) or 3 hours 15 minutes to 4 hours 15 minutes (high)
  • Yield: 8 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Mexican

Description

This Crock Pot Chicken Fajita Soup is a comforting and flavorful slow-cooked meal featuring tender chicken breasts simmered with diced tomatoes, bell peppers, and aromatic spices. Perfect for easy weeknight dinners, this hearty soup is topped with classic garnishes like sour cream, shredded cheddar cheese, and fresh cilantro to add creamy, cheesy, and fresh notes that complete the dish effortlessly.

Ingredients

Scale

Main Ingredients

  • 2 lbs boneless skinless chicken breasts
  • 2 cans (14.5 oz each) diced tomatoes
  • 2 cups chicken broth
  • 2 tablespoons taco seasoning
  • 2 teaspoons minced garlic
  • ½ cup chopped onion
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped

Toppings

  • Sour cream (for serving)
  • Shredded cheddar cheese (for serving)
  • Chopped cilantro (for garnish)

Instructions

  1. Combine Ingredients: Place the chicken breasts, diced tomatoes, chicken broth, taco seasoning, minced garlic, chopped onion, and chopped green and red bell peppers into a 6-quart crock pot. Stir gently to mix all the ingredients evenly together.
  2. Cook: Cover the crock pot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. Cook until the chicken breasts are fully cooked through and tender enough to shred easily.
  3. Shred Chicken: Carefully remove the chicken breasts from the crock pot and use two forks to shred the meat into bite-sized pieces. Return the shredded chicken back into the soup and stir well to incorporate all the flavors.
  4. Serve and Garnish: Ladle the hot soup into bowls and top with your favorite garnishes such as sour cream, shredded cheddar cheese, and chopped cilantro. Serve immediately and enjoy a warm, flavorful meal.

Notes

  • Use low or high cook setting based on your available time; low setting yields more tender chicken.
  • Adjust taco seasoning according to your spice preference.
  • Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
  • For a thicker soup, you can let it cook uncovered for the last 30 minutes to reduce the broth slightly.
  • Optional additions include black beans or corn for extra texture and flavor.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://world4recipes.com/crock-pot-chicken-fajita-soup-recipe/