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Slow Cooker Chicken Fajita Soup

Quick-Prep Slow Cooker Chicken Fajita Soup

Hearty chicken fajita soup is full of tender chicken, veggies, beans, and melty cheese!
4 from 1 vote
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 6 hours
6 HRS ON LOW, OR 3 ON HIGH: 0 minutes
Total Time: 6 hours 10 minutes
Calories: 427kcal

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 2- 10.75 oz cans condensed cream of chicken soup
  • 1 cup salsa (mild, medium, or hot)
  • 2 cups frozen corn
  • 1- 15 oz can black beans, drained and rinsed
  • 1 ½ cups water
  • 1 tsp ground cumin
  • ½ tsp dry cilantro, or ground coriander
  • 1 cup shredded cheddar cheese
  • Your favorite toppings: diced tomatoes and avocados, sour cream, sliced jalapenos, fresh cilantro, and tortilla strips

Instructions

  • Mix the cream of chicken soups, salsa, corn, beans, water, cumin, and cilantro in a crockpot until well combined using a wooden spoon or spatula. Add the chicken breasts and push them down so they are fully covered. Cook on low for 6 hours, or on high for 3.
  • Shred the cooked chicken breasts using two forks and sprinkle the shredded cheddar on top, 15 minutes before the cooking time is over. Serve with your favorite toppings.

Nutrition

Calories: 427kcal | Carbohydrates: 40g | Protein: 34g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 88mg | Sodium: 877mg | Potassium: 495mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 8mg | Calcium: 33mg | Iron: 12mg