Description
A creamy and hearty slow cooker chicken fajita soup made with tender chicken, black beans, salsa, and Tex-Mex spices. Easy to prep and perfect for a cozy, satisfying meal.
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 (10.75 oz) cans cream of chicken soup
- 1 cup salsa
- 2 cups frozen corn
- 1 (15 oz) can black beans, drained and rinsed
- 1 ½ cups chicken broth
- 1 tsp ground cumin
- ½ tsp dried cilantro
- 1 cup shredded cheddar cheese
- Toppings:
- Diced tomato
- Quartered limes
- Chopped fresh cilantro
- Tortilla strips
- Diced red onion
- Diced green bell pepper
Instructions
1. Spray the slow cooker with nonstick spray and add the chicken breasts.
2. In a bowl, mix the cream of chicken soup, salsa, corn, black beans, chicken broth, cumin, and dried cilantro.
3. Pour the mixture over the chicken in the slow cooker.
4. Cook on LOW for 4–6 hours or on HIGH for 2–3 hours.
5. Remove the chicken, shred it with two forks, and return it to the pot.
6. Stir in shredded cheddar cheese and cook for about 15 minutes until the cheese is melted and soup is creamy.
7. Serve hot with your favorite toppings such as diced tomato, limes, cilantro, tortilla strips, red onion, and bell pepper.
Notes
For extra flavor, use fire-roasted salsa or add a dash of chili powder.
This soup also works well with rotisserie chicken—just reduce cook time.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Serve with a side of warm tortillas or cornbread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 6 hours 15 minutes
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 282
- Sugar: 4g
- Sodium: 850mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 65mg