This chicken fajita soup recipe is made in the crock pot! It makes it a quick and easy meal to throw together and let cook. The soup is the ideal blend of comforting chicken soup and the bold flavors of fajitas, topped with melty cheese.
This Slow Cooker Spicy Fajita Soup is a comforting blend of tender chicken, sweet bell peppers, and hearty corn, all simmered in a savory broth. The added kick of chile powder and chipotle pepper gives it a warming, spicy touch, perfect for cozy evenings.
This spicy soup is a lovely combination of traditional fajita flavors and the comfort of a hearty soup. It's an ideal choice for family dinners, casual get-togethers, or as a satisfying meal after a long day.
There's no special occasion needed to enjoy this soup, but it certainly adds a festive touch to gatherings and holidays.
You might also like to explore other chicken dinner ideas. For a sweet and spicy treat, our Hot Honey Chicken Tenders are a must-try. If you're craving more comforting soups, our Instant Pot Chicken Pot Pie Soup is just as hearty and satisfying.
What You'll Love About This Recipe:
- Effortless Cooking: Just set your slow cooker and let the magic happen.
- Flavorful and Hearty: Every spoonful is packed with robust flavors.
- Versatile: Adjust the spice level to your liking.
- Great for Leftovers: Even more delicious the next day.
Chicken Breasts: Choose boneless, skinless chicken breasts for easy cooking and shredding.
Yellow Onion: Adds a sweet, caramelized flavor. Pick a firm, shiny onion.
Bell Peppers: Any color works. They add a sweet, slightly tangy flavor to the soup.
Frozen Corn: A convenient, sweet addition that brings a bit of crunch. Canned corn would work fine too.
Diced Tomatoes: Use canned for convenience; they provide a rich, tangy base. You can use regular diced tomatoes or go for one with diced chilies in it, like Rotel. My favorite to use in this recipe is the fire roasted tomatoes. They add such a good flavor.
Minced Garlic: Essential for that deep, aromatic flavor. Fresh is best, but jarred works too.
Chile Powder: Gives the soup its distinctive warm, spicy flavor. You could also substitute the chile powder with taco seasoning if that's what you have on hand. Just be aware of the salt content. If your seasoning has salt, omit the salt in the recipe and taste it when finished before adding more.
Chipotle Pepper in Adobo Sauce: Adds a delicious smoky heat. Use more for a spicier soup and less for less spicy.
Chicken Broth: The base of your soup. A good quality broth makes all the difference.
Salt & Pepper: Essential seasonings to enhance all the flavors.
Monterey Jack Cheese: Melts beautifully, adding a creamy texture. Freshly shredded is best.
Scallions: For a fresh, slightly sharp bite at the end.
Tortilla Chips: Optional, but they add a fun crunch. Use your favorite kind.
- 8-Quart Slow Cooker: Essential for simmering and blending flavors over several hours.
- Ladle: For serving.
- Shredding Forks or Tongs: To shred the chicken easily.
- Alternative: If you don’t have a slow cooker, a large pot on the stove will work, though cooking times may vary.
Prepping Your Ingredients: Start by slicing your chicken breasts into smaller pieces - this helps them cook evenly and makes shredding easier later. Slice your yellow onion and bell peppers into strips. No need to be perfect; just aim for similar sizes for even cooking.
Layering in the Slow Cooker: In your slow cooker, begin by adding the chicken pieces. Then layer the onions and bell peppers on top. This order allows the chicken to be directly immersed in the flavorful broth, absorbing more flavors as it cooks.
Adding Flavor: Sprinkle the minced garlic, chile powder, and add the chipotle pepper into the slow cooker. Don't be afraid to adjust these spices to match your taste preferences. If you're sensitive to heat, start with less and you can always add more later.
Pour in Liquids and Season: Gently pour the chicken broth over the ingredients in the slow cooker. This helps distribute the spices evenly. Add the diced tomatoes, including the juice from the can – it adds a nice tangy flavor to your soup. Lastly, season with salt and pepper.
Setting Your Slow Cooker: Stir everything gently to mix. Cover with the lid and set your slow cooker to cook on low for 6-7 hours. The low and slow process is key to tender chicken and well-blended flavors. Avoid opening the lid frequently as it releases heat and can increase cooking time.
Shredding the Chicken: Once cooked, take the chicken out of the slow cooker. Shred it using two forks – it should be tender enough to pull apart easily. This step is crucial as it allows the chicken to better absorb and contribute to the soup's overall flavor.
Final Touches: Return the shredded chicken to the slow cooker. Give it a good stir to mix everything well. This is a good time to taste and adjust seasoning if needed.
Serving: Ladle the soup into bowls. Sprinkle each serving with shredded Monterey Jack cheese and sliced scallions. The cheese adds a creamy texture, and the scallions give a fresh crunch. If you like, serve with tortilla chips on the side or crumbled on top for an extra crunch.
This yummy chicken fajita soup will quickly become a family favorite. While I love a spicy soup, but when I'm making it for my pickier eaters I don't use much chili powder and I leave out the ancho chilies.
Adjust Spices to Taste: Tailor the level of heat to your preference by adjusting the amount of chile powder and chipotle pepper. Start with a smaller amount and taste as you go. Remember, it's easier to add more spice, but you can't take it away once it's in the pot.
Properly Shred the Chicken: After cooking, make sure to shred the chicken thoroughly before adding it back into the soup. Well-shredded chicken absorbs the soup flavors better and improves the overall texture of the dish. Using two forks, shred the chicken while it's still warm for easier handling.
Avocado: Slices or cubes of avocado add a creamy texture and a rich, buttery flavor that contrasts nicely with the soup's spiciness.
Sour Cream: A dollop of sour cream on top can help balance the heat and add a cool, tangy element to each bite.
Fresh Cilantro: Chopped cilantro sprinkled on top gives a burst of fresh, herby flavor, enhancing the overall taste profile.
Lime Wedges: Serving with lime wedges allows individuals to squeeze fresh lime juice over their soup, adding a zesty, tangy twist.
Crushed Tortilla Chips: For added crunch and a nod to the fajita inspiration, sprinkle some crushed tortilla chips over the top.
Jalapeños: Fresh or pickled jalapeños provide an extra kick for those who love more heat.
- Chicken Breast Substitute: Try using chicken thighs for a juicier, richer flavor. They are more forgiving and stay moist even after hours of slow cooking.
- Bell Pepper Alternative: If bell peppers aren’t your favorite, you can substitute them with carrots or celery for a different but equally delicious taste and crunch.
- Corn Substitute: Green peas or chopped green beans can replace corn, adding a similar sweetness and texture.
- Cheese Variation: Swap out Monterey Jack cheese with cheddar or a Mexican cheese blend for a different cheesy experience.
- Spice Level Adjustment: For a milder chicken soup, reduce or omit the chipotle pepper and cut back on the chile powder. Alternatively, for a spicier soup, add more chipotle pepper or a dash of cayenne pepper.
- Broth Change: For a deeper flavor, try using beef broth instead of chicken broth. This will give the soup a richer, more robust taste.
Enjoy the simple goodness of chicken and vegetables spiced up with chile powder and chipotle. This Crock Pot Chicken Fajita soup offers a balance of savory flavors with a gentle spice, topped with the freshness of scallions and the melt-in-your-mouth cheese.
- 2-3 Chicken Breasts
- 1 Yellow Onion, sliced
- 2 Bell Peppers of any color, sliced into strips
- 1 cup Frozen Corn
- 1 14-ounce can of Diced Tomatoes
- 1 tablespoon Minced Garlic
- 1 tablespoon Chile Powder
- 1 Chipotle Pepper in Adobo Sauce
- 1 quart Chicken Broth
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 cup Monterey Jack Cheese, shredded
- 2 Scallions, sliced
- Tortilla Chips (optional)
- Add chicken, onion, bell peppers, corn, tomatoes, garlic, chile powder, chipotle pepper, chicken broth, salt, and pepper to a slow cooker.
- Cook on low for 6-7 hours.
- Remove chicken, shred, and return to the soup.
- Serve with shredded cheese and scallions. Optional: accompany with tortilla chips.
For the best flavor, let the soup cook on low for the full 6-7 hours. This slow cooking method allows the flavors to fully develop and meld together.
What to Serve With Suggestions
- Cornbread: Serve with warm, buttery cornbread on the side for a comforting, filling meal.
- Rice: A side of fluffy white or brown rice makes the soup a more substantial dish and is great for soaking up the broth.
- Salad: Pair with a simple green salad dressed with a light vinaigrette to add a fresh, crisp contrast to the hearty soup.
- Quesadillas or Tacos: Complement the soup with some quesadillas or tacos for a full-on Mexican-inspired meal.
- Grilled Cheese Sandwich: A classic grilled cheese sandwich makes for a satisfying and delicious pairing with the soup.
Refrigerator Storage: Keep the soup in an airtight container in the fridge for up to 2-3 days. The flavors will continue to meld and develop.
Freezer Storage: Freeze in a sealed container for up to 3 months. Perfect for having a ready-to-go meal on hand. I suggest freezing in individual servings for easy, single-serve meals. This way, you only thaw what you need.
Reheating: Warm the soup on the stove or in the microwave. If it’s too thick, add a little water or broth to get the right consistency. Add any fresh toppings like cheese and scallions after reheating.
Yes, you can substitute chicken with beef or pork. Just keep in mind the cooking time may vary slightly depending on the meat you choose.
Absolutely! To reduce the heat, simply use less chile powder and omit or decrease the amount of chipotle pepper.
If the soup is too thin for your liking, you can mix a tablespoon of cornstarch with a little water and stir it into the soup, then let it cook for an additional 15-20 minutes.
Yes, you can make this soup on the stove. Cook it on a low simmer, covered, for about 1-2 hours, or until the chicken is tender and easy to shred.