Crockpot Chicken Fajita Soup
If your family loves chicken fajitas, but you don’t have time to fuss, just pop your favorite Mexican flavors into the crockpot and this super-yummy “meal-in-one” will be ready for dinner when you are! Just put out the toppings everyone likes best, add a salad and fruit and you’re done.
Yield: 6 to 8 servings
Yield: 6 to 8 servings
Ingredients
- 1 medium orange bell pepper
- 1 medium red bell pepper
- 1 medium yellow bell pepper or 3 red
- 1 medium green bell pepper
- 1 large onion
- 5 skinless boneless chicken breast halves if running tight on space in crockpot, use 4
- 1 16 ounce jar favorite salsa (I like Muir Glen and Paul Newman's)
- 1 15 ounce can red kidney beans, rinsed and drained (or beans of your choice)
- Up to 1 4 ounce can diced green chilies (depending on level of heat desired)
- 1 28 ounce can fire-roasted diced tomatoes (such as Muir Glen)
- 1 28 ounce can fire-roasted crushed tomatoes (such as Muir Glen)
- 1 tablespoon dried cumin
- 1 1/2 tablespoons chili powder
- 1 1/2 teaspoon garlic powder
- 3/4 to 1 teaspoon kosher salt
Toppings as desired such as:
- Shredded cheddar cheese
- Plain Greek yogurt or sour cream
- Pico de gallo
- Avocado chunks
- Lime wedges
- Sliced jalapenos and green onions
- Hot sauce
- Whole-grain tortilla chips or try my baked whole-grain tortilla strips
Instructions
- Seed peppers and cut into strips. Coarsely chop onion.
- Add peppers and onions to a 5 to 6 quart crockpot.
- Top vegetables with chicken breasts.
- Add remaining soup ingredients to crockpot.
- Stir gently to combine ingredients.
- Cover; cook on High for 1 hour and Low for 4 to 5 hours. Or cook on Low for about 6 hours. Chicken is cooked when opaque, internal temperature reaches 170 degrees F. and juices run clear when pricked with a fork. Vegetables should also be soft. As crockpots vary, adjust cooking time as needed.
- Remove chicken to a cutting board. With two forks, shred chicken.
- Stir shredded chicken into soup.
- Taste; adjust seasonings if needed. Continue cooking on Low for about 10 minutes or until chicken is hot.
- Serve with a variety of your family's favorite toppings and baked whole-grain tortilla strips or chips.
Notes
Make Ahead and Storage Tips: soup may be cooked up to 3 days ahead. Cover and refrigerate. Reheat on Low setting of crockpot for about 1 hour or until heated through. To save time, soup may also be reheated in a large pot on the stove over medium-high setting for about 15 minutes or until heated through. Stir occasionally. Soup may also be assembled in the crockpot up to 1 day ahead prior to cooking. Cover and refrigerate. Cooked soup may be frozen for up to 4 months.
Like more “heat?” Just add your favorite hot peppers and/or hot sauce to taste. Cooking Tips: if you can’t find fire-roasted diced and crushed tomatoes, regular will be fine. Depending on your crockpot, you may need less cooking time as boneless skinless breasts cook rather quickly. Do not allow chicken to overcook or it will become dry. Other Mexican favorites to try: Grilled Mexican Shrimp Kabob Bowls, Cinco de Mayo Chicken Fajita Salad and Crockpot Mexican Jumping Bean Chili.
Like more “heat?” Just add your favorite hot peppers and/or hot sauce to taste. Cooking Tips: if you can’t find fire-roasted diced and crushed tomatoes, regular will be fine. Depending on your crockpot, you may need less cooking time as boneless skinless breasts cook rather quickly. Do not allow chicken to overcook or it will become dry. Other Mexican favorites to try: Grilled Mexican Shrimp Kabob Bowls, Cinco de Mayo Chicken Fajita Salad and Crockpot Mexican Jumping Bean Chili.