Description
This hearty Crock Pot Chicken Fajita Soup combines tender shredded chicken with vibrant bell peppers, tomatoes, and flavorful spices, simmered to perfection in a slow cooker. It’s a comforting, easy-to-make meal that’s perfect for busy days and can be customized with your favorite toppings for a delicious, satisfying bowl.
Ingredients
Units
Scale
Protein
- 2 lbs boneless skinless chicken breasts
Canned Goods
- 2 cans diced tomatoes 14.5 oz cans
Broth & Spices
- 2 cups chicken broth
- 2 tablespoons taco seasoning
- 2 teaspoons minced garlic
Vegetables
- 1/2 cup onion chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
Optional Toppings
- Sour cream
- Shredded cheddar cheese
- Chopped cilantro
Instructions
- Combine Ingredients: Place the chicken breasts, diced tomatoes, chicken broth, taco seasoning, minced garlic, chopped onion, and bell peppers into a 6-quart crock pot. Stir to mix all the ingredients evenly.
- 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, until the chicken is cooked through and tender.
- Shred Chicken: Carefully remove the chicken breasts from the crock pot, shred them with two forks, and return the shredded chicken to the soup. Stir well to incorporate the flavors.
- Serve and Garnish: Ladle the soup into bowls and top with your favorite toppings such as sour cream, shredded cheddar cheese, and chopped cilantro. Serve hot and enjoy!
Notes
- You can add additional toppings like sliced jalapeños, avocado, or crushed tortilla chips for extra flavor and texture.
- If the soup is too thick, add a bit more chicken broth to reach your desired consistency.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 bowl (approximately 1 ½ cups)
- Calories: 220 kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 65mg
