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A steaming bowl of Slow Cooker Chicken Fajita Soup topped with fresh avocado, cilantro, and a lime wedge.

Slow Cooker Chicken Fajita Soup

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 315
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 1 medium yellow onion, diced
  • 1 red bell pepper, julienned
  • 1 green bell pepper, julienned
  • 2 cloves garlic , minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup frozen corn kernels
  • 4 cups low -sodium chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon sal t
  • 0.5 teaspoon black pepper
  • 2 tablespoons fresh lime juice
  • 0.25 cup fresh cilantro, chopped

Method
 

  1. Place chicken breasts at the bottom of a 6-quart slow cooker.
  2. Add the onion, red pepper, green pepper, garlic, black beans, diced tomatoes, and corn over the chicken.
  3. In a small bowl, combine chili powder, cumin, smoked paprika, salt, and black pepper.
  4. Sprinkle the seasoning blend over the ingredients in the slow cooker and pour in the chicken broth.
  5. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken is tender.
  6. Remove the chicken to a plate and shred using two forks.
  7. Return the shredded chicken to the slow cooker and stir in the fresh lime juice and chopped cilantro.
  8. Stir well to incorporate and serve hot with optional toppings such as avocado or sour cream.