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Homemade Slow Cooker Chicken Fajita Soup recipe photo
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Slow Cooker Chicken Fajita Soup

This Slow Cooker Chicken Fajita Soup is SO EASY! Tender chicken, black beans, corn, and fajita spices simmer together for a hearty, vibrant meal.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Main Course, Soup
Cuisine: Mexican, Tex Mex
Keyword: Chicken, Easy, Gluten-Free, Healthy, Meal Prep, Slow Cooker, Soup
Servings: 6 servings

Ingredients

  • 2 boneless, skinless chicken breasts fresh or thawed
  • 1 can black beans rinsed and drained
  • 1 can corn drained, canned or frozen
  • 1 bell pepper diced, any color
  • 1 onion diced, yellow or white
  • 3 cloves garlic minced
  • 1 can diced tomatoes with green chilies
  • 4 cups chicken broth low sodium
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika or regular paprika
  • to taste salt
  • to taste black pepper
  • for garnish fresh cilantro chopped
  • for serving lime wedges

Instructions

Prepare the Vegetables and Chicken

  • Dice the bell pepper and onion into bite-sized pieces. Mince the garlic cloves finely. Trim any excess fat from the chicken breasts and set aside.

Layer Ingredients in the Slow Cooker

  • Place chicken breasts at the bottom of the slow cooker. Add diced bell pepper, onion, minced garlic, rinsed black beans, drained corn, and canned diced tomatoes with green chilies on top. Pour in chicken broth to cover the ingredients.

Add the Spices

  • Sprinkle chili powder, cumin, smoked paprika, salt, and black pepper evenly over the top. Gently stir to combine without disturbing the chicken too much.

Cook Low and Slow

  • Cover slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender and infused with spices.

Shred the Chicken

  • Remove chicken breasts and shred with two forks. Return shredded chicken to the slow cooker and stir to combine.

Serve and Garnish

  • Ladle soup into bowls and garnish with freshly chopped cilantro. Serve with lime wedges on the side for squeezing over the soup.

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife
  • Measuring spoons
  • Ladle
  • Soup bowls

Notes

  • You can prepare the ingredients the night before and refrigerate for easy morning slow cooking.
  • Leftovers store well in the fridge for up to 4 days or freeze for up to 3 months.
  • Substitute chicken thighs for juicier meat and similar cooking times.
  • Add diced jalapeño or extra chili powder for a spicier soup.
  • Try adding diced zucchini or summer squash for extra veggies in season.