All the flavors of chicken fajitas, but made into Slow Cooker Chicken Fajita Soup!
Slow cooker season is upon us once again.
When cold weather sets in, my slow cooker makes its appearance at least weekly.
I thought I’d start this season off right with a flavorful soup that basically fajitas in a bowl.
How to Make Chicken Fajita Soup in the Slow Cooker
Start by slicing a red pepper, yellow pepper, onion, a jalapeno, and garlic.
For the seasoning I am using two packets of fajita seasoning mix plus a little chili powder.
But you can use any taco or fajita seasoning blend you prefer.
Put 1 1/2 to 2 pounds chicken into the slow cooker and add the sliced veggies over top.
Add the fajita seasoning, chili powder, kosher salt, pepper, and 5 to 6 cups chicken broth.
I had a large 4 cup container plus a 14 ounce can.
Give it a little stir and set the slow cooker to low for 6 to 8 hours.
It smells absolutely incredible!
We are almost ready, friends, but first use two forks to shred the chicken and add in a block of cream cheese.
Keep it on low, stirring a few times to melt the cream cheese, for about 30 minutes.
Taste for seasoning and add more chili powder, kosher salt, and pepper if needed.
Then serve the soup in bowls topped with cheese and tortilla strips or tortilla chips.
We also added some hot sauce for a spicy kick.
Slow Cooker Chicken Fajita Soup is cheesy, creamy, and comforting 🙂
If you like Chicken Fajita Soup, you might also like…
Slow Cooker Chicken Fajita Soup
Slow Cooker Chicken Fajita Soup has all the yumminess of chicken fajitas but cooked low and slow into a soup topped with cheese and chips
- 1 1/2 to 2 pounds chicken breast
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 onion thinly sliced
- 1 jalapeno diced, seeds removed
- 5 cloves garlic minced
- 2 packets fajita seasoning
- 1 Tbsp chili powder
- kosher salt, pepper
- 5 to 6 cups chicken broth
- 8 oz block cream cheese
- Optional toppings: cheese, tortilla strips, hot sauce
Put the chicken, bell peppers, onion, jalapeno, garlic, seasoning packets, chili powder, kosher salt, pepper, and chicken broth in a slow cooker. Set the slow cooker to low for 6 to 8 hours.
Use two forks to shred the chicken in the slow cooker and add the block of cream cheese.
Continue cooking on low 30 more minutes, stirring a few times, until the cream cheese has melted in with the soup.
Taste for seasoning and add more chili powder, kosher salt, and pepper if needed. Serve with optional toppings such as cheese, tortilla strips, and hot sauce.