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.