Slow Cooker Chicken Fajita Soup

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Why You’ll Love This Recipe

  • Effortless Preparation: Simply add all ingredients to your slow cooker and let it work its magic—minimal hands-on time required.
  • Nutritious and Balanced: Packed with lean protein from chicken and a variety of vegetables, this soup is both filling and nourishing.
  • Versatile: Easily adaptable to different dietary preferences and customizable with your favorite toppings.
  • Great for Meal Prep: This soup stores and reheats well, making it perfect for leftovers or batch cooking.

Ingredients

1 tablespoon olive oil
1 yellow bell pepper, chopped
1 green bell pepper, chopped
1 orange bell pepper, chopped
1 medium yellow onion, chopped
1 jalapeño pepper, seeded and diced
3 cloves garlic, minced
1 cup salsa
1 pound boneless, skinless chicken thighs or breasts
4 cups chicken or vegetable broth
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
Juice of 1 lime
Salt and ground pepper, to taste
Optional toppings: chopped avocado, jalapeño slices, cilantro, additional lime juice, tortilla chips or crackers

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Sauté Vegetables: In a skillet over medium heat, add olive oil. Sauté chopped bell peppers, onion, jalapeño, and garlic until softened, about 5 minutes.
  2. Combine Ingredients: Transfer the sautéed vegetables to your slow cooker. Add salsa, chicken thighs or breasts, broth, chili powder, cumin, paprika, lime juice, salt, and pepper.
  3. Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
  4. Shred Chicken: Remove the chicken from the slow cooker, shred it using two forks, and return it to the soup. Stir to combine.
  5. Serve: Ladle the soup into bowls and garnish with your choice of toppings such as chopped avocado, jalapeño slices, cilantro, lime juice, or tortilla chips.

Servings and Timing

  • Servings: This recipe yields approximately 6 servings.
  • Preparation Time: 10 minutes
  • Cooking Time: 6-8 hours on low or 3-4 hours on high

Variations

  • Vegetarian Option: Replace chicken with 1-2 cans of rinsed and drained chickpeas and use vegetable broth.
  • Add Grains: For a heartier soup, add cooked brown or white rice, or stir in cauliflower rice at the end of cooking.
  • Adjust Spice Level: Omit the jalapeño for a milder flavor or add extra for more heat.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Allow the soup to cool completely, then transfer to freezer-safe containers and freeze for up to 3 months.
  • Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop over medium heat until warmed through, or microwave individual portions until hot.

FAQs

How can I make this soup spicier?

To increase the heat, add extra diced jalapeños, a dash of cayenne pepper, or use a spicier salsa.

Can I use pre-cooked chicken?

Yes, you can add shredded rotisserie or leftover cooked chicken during the last 30 minutes of cooking to heat through.

Is this recipe gluten-free?

Yes, as long as all ingredients (such as the salsa and broth) are certified gluten-free.

Can I make this soup on the stovetop?

Yes, sauté the vegetables as directed, add remaining ingredients, bring to a boil, then simmer for about 30 minutes or until the chicken is cooked through.

What can I serve with this soup?

This soup pairs well with a side salad, cornbread, or crusty bread.

How do I thicken the soup?

To thicken, you can stir in a slurry of cornstarch and water during the last 30 minutes of cooking, or add a can of drained and rinsed black beans.

Can I add other vegetables?

Absolutely! Zucchini, corn, or diced tomatoes would be great additions.

How do I make homemade tortilla strips for topping?

Cut corn tortillas into strips, toss with a bit of oil, and bake at 350°F (175°C) for 10-15 minutes until crispy.

Is this soup dairy-free?

Yes, this soup is naturally dairy-free.

Can I use frozen chicken?

It’s recommended to thaw chicken before adding to the slow cooker to ensure even cooking.

Conclusion

This slow cooker chicken fajita soup is a flavorful and convenient meal that’s sure to become a staple in your recipe rotation. Its versatility allows for easy customization to suit your preferences, and its simplicity makes it a perfect choice for busy days. Whether enjoyed fresh or as a meal prep option, this soup is a delicious and satisfying dish that you’ll love making again and again.

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Slow Cooker Chicken Fajita Soup

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  • Author: Isabella
  • Total Time: Up to 8 hours
  • Yield: 6 servings
  • Diet: Gluten Free
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Description

This slow cooker chicken fajita soup is a comforting, flavorful, and easy-to-make dish that’s perfect for busy weeknights. Packed with tender chicken, vibrant bell peppers, and bold spices, this healthy fajita soup brings all the classic Tex-Mex flavors into a hearty, warm bowl. It’s gluten-free, dairy-free, and meal prep-friendly, making it a versatile addition to your recipe collection!

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 medium yellow onion, chopped
  • 1 jalapeño pepper, seeded and diced
  • 3 cloves garlic, minced
  • 1 cup salsa
  • 1 pound boneless, skinless chicken thighs or breasts
  • 4 cups chicken or vegetable broth
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • Juice of 1 lime
  • Salt and ground black pepper, to taste
  • Optional toppings: chopped avocado, jalapeño slices, cilantro, additional lime juice, tortilla chips or crackers

Instructions

  • Sauté the Vegetables

    • In a skillet over medium heat, add olive oil.
    • Sauté bell peppers, onion, jalapeño, and garlic until softened (about 5 minutes).

  • Assemble in Slow Cooker

    • Transfer sautéed vegetables to the slow cooker.
    • Add salsa, chicken, broth, chili powder, cumin, paprika, lime juice, salt, and pepper.

  • Slow Cook

    • Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.

  • Shred the Chicken

    • Remove chicken, shred it with two forks, and return it to the soup. Stir well.

  • Serve & Enjoy

    • Ladle into bowls and garnish with your favorite toppings.

Notes

  • Spice Level: Omit the jalapeño for a milder version or add extra for more heat.
  • Storage: Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
  • Reheating: Warm on the stovetop or microwave until heated through.
  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours (low) or 3-4 hours (high)
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Tex-Mex

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