Description
This Slow Cooker Chicken Fajita Soup is full of bold flavors, tender chicken, and fajita-style veggies. A cozy, hands-off meal that’s perfect for busy weeknights with optional toppings like cheese, chips, and sour cream.
Ingredients
- 2 pounds chicken breast (boneless and skinless)
- 2 whole bell peppers, diced
- 1 medium onion, diced
- 2 teaspoons minced garlic
- 2 cups chunky salsa
- 1 oz fajita seasoning
- 3 cups chicken broth (low sodium)
- Optional toppings: tortilla chips, sour cream, shredded cheese
Instructions
1. Add chicken breasts, diced bell peppers, onion, garlic, salsa, fajita seasoning, and chicken broth to the slow cooker.
2. Stir gently to combine all ingredients.
3. Cover and cook on HIGH for 4–5 hours, or until chicken is fully cooked and tender.
4. Use two forks to shred the chicken directly in the slow cooker.
5. Stir the soup to mix in the shredded chicken evenly.
6. Ladle soup into bowls and serve hot.
7. Top with tortilla chips, sour cream, or shredded cheese if desired.
8. Enjoy with rice on the side for a heartier meal.
Notes
This soup pairs well with rice—try Mexican rice or cilantro lime rice for extra flavor.
For a spicier version, add diced jalapeños or a pinch of cayenne.
Use pre-cooked shredded chicken to cut down on cook time.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.