Slow Cooker Creamy Chicken Fajita Soup

This was a recipe that my mother-in-law gave me and we have made in 3 times in the past 3 weeks. It’s so fast to throw together and everyone loves it- winning!

Serves: 6

Slow Cooker Creamy Chicken Fajita Soup

10 minPrep Time

6 hr, 15 Cook Time

6 hr, 25 Total Time

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  • 1 pound boneless, skinless chicken breasts
  • 2 (10.75 ounce) cans condensed cream of chicken soup¬†
  • 1 cup salsa
  • 2 cups frozen corn
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 1/2 cups water
  • 1 teaspoon cumin
  • 1/2 teaspoon dried cilantro
  • 1 cup cheddar cheese, shredded
  • tomato, optional topping
  • avocado, optional topping
  • sour cream, optional topping
  • crushed tortilla chips, optional topping.


  1. Spray slow cooker with nonstick cooking spray.
  2. Place chicken into slow cooker.
  3. In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours).
  4. Remove chicken and shred using two forks.
  5. Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes.
  6. Serve with your favorite fajita toppings.



3591 cal


42 g


571 g


217 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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68 Responses to “Slow Cooker Creamy Chicken Fajita Soup”

  1. Pat Tatum
    Can't wait to try this my husband is disabled and I am so tired when I get home I never feel like cooking anymore a sandwich or some eggs or hot dogs is good for me but not for him ,we both need to eat healthier because he can't get out much the weight gain is really coming on him not good thanks for the recipe
    • Hi Donna, For all nutritional info and calorie count on our recipes, just click on the MAGIC button under the picture. It will give you all the info including weight watcher points. This is our new sister site - Have over 22,000 recipes. Great place to go when looking for a recipe. Hope you'll stop by! Cyd (mom of the six sisters)
        • Hi Sierra, you click on the MAGIC button under the picture, then click on the NUTRITION tab. I little chart should come up showing serving sizes and all nutritional info. I just checked it and it worked fine for me. But you do have to click on NUTRITION. I hope this helps! :)
          • It's for each serving. It says Serving size:1 Recipe total servings:6 So you will get about 6 servings and then the nutritional info and calorie count is for each serving. I hope this helps you. Feel free to ask us any questions you have. You could get more servings out of this if serving children. Have a great weekend!!
  2. This already smells sensational! I am 14 weeks pregnant and have yet to have an appetite until smelling this soup. I used your recipe as a base and made some modification. (Put bone-in thighs in the crockpot for an hour or so, drained the grease then added the rest of the ingredients.) Next time I will add an extra can of beans as I LOVE black beans and will use fresh cilantro (nothing else like it!) Thank you for this great recipe I will keep in the rotation from now on. :-D Easy, frugal, pantry-friendly meal. I will probably use this as one of our make ahead and freeze meals for when "baby watch" starts!
    • Kevin Ireland
      A creamy-cheesy soup is great comfort food, but will never be a heart-healthy dinner. However there are a few things you can do to reduce the sodium counts and calories: Much of the sodium (and ease of the meal) comes from using the prepared foods. 1) Buy reduced sodium or sodium-free versions of the soups, beans and salsa. By definition, this will reduce the flavor as well, so be sure to add a few of your favorite spices to zip it up. Perhaps add extra pepper, fresh cilantro, garlic, diced onions, and crushed red pepper (for example.) 2) Explore reduced-fat cheese options to lower the calories and fat content somewhat. 3) Make your own cream of chicken soup as suggested, using low-sodium chicken broth and skim milk. 4) If you make your own soup (above) with skimmed milk, perhaps add some fat-free or reduced fat sour cream to the crockpot during the last 30 minutes for a creamier texture. The best solution for those counting calories, though, may be to select a recipe for something like a chicken vegetable soup.
  3. Stephanie
    Made this for a pot luck at work. Everyone asked for the recipe. I even cheated and just used canned chicken...since I teach, I didn't really have time to pull chicken out and shred it. Have also made with real chicken breasts and I do like that better, but canned chicken still good in a crunch. Will definitely be making many more times!
  4. Had to come back and comment on this as it has become a staple in my home and I have given the recipe out dozens of times. This is seriously just a perfect soup. It's great reheated if you have leftovers too! I make no edits to the original recipe (other than using low sodium and low fat options) and it is just fantastic. Thank you so much for such a great recipe! Just wonderful to be able to have a go-to staple for cold days!
  5. Just made this after church and my husband loved it and put on my own twist due to time... I pressure cooked it! So I just thought I'd add my steps. I pressure cooked 2lbs frozen chicken with sprinkled on onion, garlic, and salt & pep in water for 16 minutes. While that was cooking, I mixed everything else up in a bowl (I didn't have enough frozen corn so I added some frozen bell peppers!). When the chicken was done, I emptied out the water from the pressure cooker, shred the chicken, and poured in the other ingredients back into the pressure cooker. I put it back on the stove, brought up to pressure, then cooked 1 minute. I used the quick release and cold water to bring down the pressure and then voila! Dinner was done in 20 minutes. Thanks for the recipe. Delish as always.
  6. Emily
    So excited- my first time trying it. I:m home sick and there is nothing like a spicy soup to really make me feel better. I only had one can of condensed chicken, so I added one can condensed cheese- could be a disaster or delicious, I will update. Also instead of the frozen corn, I used Del Monte Southwest Corn with red & poblano peppers. I'm using spicy salsa, and will throw some jalapenos near the end- anything to clear up my sinuses. Thanks! P.S. As a 25 year old girl living on my own, your website has been a lifesaver. Love the recipes, and LOVE my crockpot! I've surprised my mom with some recipes when I visit home and she is always impressed!

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