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Slow Cooker Chicken Fajita Soup

Turn Chicken Fajitas into a delicious soup!
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Course: Soup
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 4 hours
Servings: 8 servings
Calories: 230kcal
Author: Megan Porta


  • Slow Cooker


  • 3 tbsp. olive oil
  • 2 bell peppers any color, seeded and chopped
  • 1-2 jalapeno peppers finely chopped
  • 1 red onion chopped
  • 4 cloves garlic minced
  • 1/4 cup fresh cilantro chopped
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 15 oz. black beans drained and rinsed
  • 14.5 oz. diced tomatoes
  • 1 cup frozen corn or 1 can
  • 16 oz. salsa
  • 48 oz. chicken broth
  • 1.25 oz. fajita seasoning mix 1 packet
  • 2 cups chicken cooked, shredded; recommendation: pull meat from a Rotisserie chicken
  • Sour cream, crushed tortilla chips, extra cilantro and shredded cheddar for topping (all optional)


  • Heat olive oil in a skillet over medium heat. Add bell peppers, jalapenos, onion, garlic, cilantro, cayenne, salt and pepper. Cook, stirring, for 5 minutes, or until veggies are soft and fragrant.
  • Pour contents of skillet into a 6-quart slow cooker, along with beans, tomatoes, corn, salsa, chicken broth and seasoning. Mix well and cook on LOW heat for 8 hours or HIGH heat for 4 hours. Thirty minutes before soup is done, add the chicken to the slow cooker.
  • Ladle into bowls and top with sour cream, crushed tortilla chips, extra cilantro and cheese, if desired.


4 hrs (HIGH) or 8 hrs (LOW).


Calories: 230kcal | Carbohydrates: 31g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 1518mg | Potassium: 764mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1879IU | Vitamin C: 63mg | Calcium: 68mg | Iron: 3mg
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