Description
Slow Cooker Chicken Fajita Soup with tender chicken, flavorful spices, and veggies – easy, comforting, and perfect for feeding a crowd.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- 3 bell peppers (one each red, yellow, and green), sliced into thin strips
- 1 large white onion (about 2 cups/300g), sliced
- 4 cloves garlic, minced
- 1 can (14.5 oz/411g) fire-roasted diced tomatoes
- 4 cups (946ml) chicken broth (low-sodium preferred)
- 1 can (4 oz/113g) diced green chilies
- 2 tablespoons olive oil
- 2 tablespoons lime juice (approximately 1 large lime)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Instructions
- Step 1: Begin by preparing your vegetables. Slice the bell peppers and onions into thin strips, approximately ¼-inch wide. Mince the garlic finely. These consistent cuts ensure even cooking and allow the vegetables to maintain some texture after the long cooking time.
- Step 2: Place the whole chicken breasts at the bottom of your 6-quart slow cooker. Season them directly with half of the salt and pepper to ensure the protein itself is well-flavored.
- Step 3: Layer the sliced bell peppers, onions, and minced garlic on top of the chicken. Add the fire-roasted diced tomatoes (with their juice) and green chilies to the slow cooker.
- Step 4: In a small bowl, whisk together the chicken broth, olive oil, chili powder, cumin, oregano, smoked paprika, and the remaining salt and pepper. Pour this mixture over the ingredients in the slow cooker, making sure the chicken is completely submerged in liquid.
- Step 5: Cover and cook your Slow Cooker Chicken Fajita Soup on low for 6-7 hours or on high for 3-4 hours. The chicken should reach an internal temperature of 165°F (74°C) and be tender enough to shred easily.
- Step 6: About 30 minutes before serving, remove the chicken breasts and transfer them to a cutting board. Shred the meat using two forks, pulling in opposite directions. Return the shredded chicken to the slow cooker and stir to incorporate.
- Step 7: Add the fresh lime juice and stir to combine. This last-minute addition brightens the entire soup. Allow the soup to cook for an additional 15-30 minutes to let the flavors meld and the shredded chicken absorb the broth.
- Step 8: Taste and adjust seasonings if necessary. Your Slow Cooker Chicken Fajita Soup is ready to serve with your favorite garnishes!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280 per serving
- Sugar: 5 grams
- Sodium: 750 mg
- Fat: 10 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 15 grams
- Fiber: 4 grams
- Protein: 30 grams
- Cholesterol: 75 mg