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
