Creamy Chicken Fajita Soup

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Questions & Reviews

1. Laura @ Lauras Baking Talent says:

   What a fun experience for your family 🙂 I’m so happy for you all. This recipe is totally being made in my kitchen sometime soon 🙂 Looks fast easy and so yummy!
2. Julie says:

   Making this right now, it smells so good I can’t wait to try it!
3. Daneal says:

   How did this turn out? Did you use frozen or thawed chicken breast? I wanted to try this!
4. Cyd says:

   We used thawed chicken breasts.
5. Julie says:

   I used frozen chicken breasts and cooked it on high for about 4 1/2 hours and it was SO GOOD! So easy to make, plus I had most of the ingredients already at home. Definitely going to be making this again and again.
6. Erica says:

   This recipe is great & super easy to make! Will try again.
7. Mel says:

   Made this and family loved it!
8. Kathryn says:

   I think this would be delicious over rice!
9. Jill says:

   No need to cook Chicken 1st?
10. Kristie says:

    I am trying this for the first time and have it in my crock pot right now and it smells amazing! I can’t wait until its done to try it out!
11. Sara says:

    I am making this in my crock pot right now, I am so excited!! Does anyone know the nutritional value of this recipe and what is considered 1 serving of the soup? I know the recipe states there are 6 servings but how much is 1 serving?

    Thanks!!
12. Cecelia Williams says:

    I made this today and accidentally not paying attention, grabbed the “Chicken of Mushroom” instead of “Chicken” but… it still came out good,Thanks “sisters!”
13. Donna says:

    The only change I made was substituting Chicken Broth for water. FANTASTIC soup. Getting ready to put another batch on!
14. Cyd says:

    It’s about 1 cup of soup.
15. karen says:

    is this spicy- my kids are not spicy!
16. Dee says:

    Wow, this was great and so easy. I added a can of Rotel. Thanks for the recipe!
17. Pat Tatum says:

    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
18. Casie says:

    Super yummy! I just took a nibble before I serve this for dinner. It’s a winner! I added some salt to taste and a bit of chili powder for heat (we like spicy in our home). I also thickened it a bit with some tortilla chips, crushed. 🙂
19. Donna says:

    I would love to know the calorie count for one serving!
20. marcy says:

    Can you make it without a crockpot???
21. Cyd says:

    We have only made this in the slow cooker. Maybe after your chicken is cooked, you cook simmer it in a pot for a while. Not sure on the details of the directions because we haven’t done it this way. Hope this helps!
22. Sarah says:

    Just made this for the first time, so easy and quick to throw together, especially for those days I have to run out the door at 8am and don’t get back until 5 or 6pm. Super delicious and filling too!
23. Sally says:

    I made this for company and it was delicious, everyone loved it! The only change I made was to use 1-1/4 pounds of chicken rather than a pound.
24. Lyndsey says:

    I only have canned corn. Can I put it in at the same time or do I need to do it at a different time?
25. Cyd says:

    It will be fine to add it at the same time.
26. Karisa says:

    Is the nutrition info for 1 serving or the entire batch? It didn’t specify.
27. Cyd says:

    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!!
28. Brooke says:

    Excellent recipe!! So easy and delicious!! Thank you for sharing! 🙂
29. Jessica Ford says:

    This was very good, but your Cream Cheese Chili is still my family’s favorite. That one is in frequent rotation. Yum!
30. bri says:

    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. 😀

    Easy, frugal, pantry-friendly meal. I will probably use this as one of our make ahead and freeze meals for when “baby watch” starts!
31. Barbara says:

    Can you freeze? Do you suggest not putting the cheese in if you are not eating for a meal that night? I looked thru all the posts and nothing was said about either question.
32. Cyd says:

    This should be just fine to freeze. I would hold off on the cheese until you reheat. Then add the cheese.
33. Kelly says:

    What kind of salsa did you use?
34. Cyd says:

    We use all kinds of salsa. From Pace brand, to Newmans Own, to even store brand. Whatever is on sale, or if you have a favorite. They all work great!
35. Tina says:

    Has anyone ever doubled it? We have a 6 qt cooker and I always do less time because things always end up dry, but I would like to double and am wondering if the time should be adjusted. Thanks.
36. Sarah says:

    Hi! I am new to your site. I made this for dinner on Saturday and it was delish. My husband LOVED it and so did I!

    I printed off a few more recipes from here – can’t wait to make them.
37. jessica says:

    Made this today, with a few modifications. Instead of using water, I used chicken stock. I added some cayenne pepper for heat and 30 minutes before serving stirred in 1/2 cup sour cream. It was a hit with the whole family. Thanks for sharing!
38. Linda Seidel says:

    We loved this for dinner last night! I made it from your new “12 Days of Christmas Stuff” cookbook. It’s definitely oneI would make to share with new moms or other busy friends. Thanks!
39. sam says:

    The nutritional information seems really extreme for 1 cup of soup; over 500 calories, 55g’s of carbs, high sodium. Was I reading it right? Someone please tell me I’m wrong because this looks delicious yet potentially lethal from the label
40. Ashley says:

    Thank you so much for mentioning the chicken broth. I made this for dinner this week and it turned out fantastic!!! I also ended up adding a whole can of corn (for crunch) and a can of pinto beans. Delicious!
41. Kevin Ireland says:

    The “spicy” level is determined by the salsa used. If you select a “mild” salsa, your kids shouldn’t have a problem.

    Since I like spicier food, I use a “medium” salsa that has quite a bit of zip.
42. Kevin Ireland says:

    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.
43. Stephanie says:

    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!
44. Jaclyn says:

    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!
45. Kristina Weller says:

    Is there an easy way to print without all the comments and advertisements?
46. Cyd says:

    You can cut and paste it into a word document.
47. Lauren says:

    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.
48. Jessica says:

    What size of crock pot will this recipe fit in? I’ve had this before, and it’s DELICIOUS! I’m looking to buy my own pot, and want to make sure it will fit 😉
49. Cyd says:

    Most of us have 6 quart crock pots. It’s a nice size that can cook all kinds of recipes.
50. Shirley says:

    I am making this now. I too used chicken broth but I also substituted salsa verde for the normally red tomatoe salsa. I also added some olives for the salt factor. It smells awesome in here! I may have to “test” it for lunch.
51. Michelle BP says:

    This was excellent! I finally got around to making it after having it pinned on Pinterest for months! The whole family loved it, even my very picky three-year old.
52. AP says:

    Added a bag of frozen bell peppers/onions and fresh jalapenos to make it more like “fajitas” with a kick. Excellent!
53. Emily says:

    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!
54. Cyd says:

    Thanks Emily!! Hoping this soup helped you get over your homesickness!! There’s no place like home!! 🙂
55. Nicole says:

    Is the chicken RAW when you put it in the slow cooker? I didn’t think you could put it in there raw if it had all of those other ingredients.
56. Cyd says:

    You put it in raw.
57. Karen says:

    We are on vacation and had a rainy day. I decided to make soup and this recipe was the perfect choice. My husband had two servings and had to make a conscious choice not to go back for a third. Thanks for sharing this wonderful recipe.
58. Erika says:

    has anyone tried this as a freezer meal? as in putting all ingredients (but the cheese) in a bag and freezing, then putting in crockpot when time to make?
59. Bre says:

    I was wondering What size cans I need for the cream of chicken?
60. Cyd says:

    We used the 10 1/2 ounce cans of cream of chicken soup.
61. Malissa says:

    Made this delicious soup today…everyone loved it! The only two things I did different was use chicken broth instead of water and kidney beans instead black beans. Definitely making this for the winter!
62. Malissa says:

    To me it taste better with chicken broth gives it more flavor…I have made it both ways.
63. Shae says:

    Do you have an instant pot conversion for this recipe?
64. Cyd says:

    Here is a post we did about converting recipes for the instant pot. https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/
65. Jennifer says:

    What is the cook time if the chicken is frozen? Thanks!
66. Cyd says:

    It will take a little longer to cook. Just be sure chicken is cooked through!
67. Jennifer N says:

    Have made this twice in the past two weeks because our family loves it so—-even the toddler devours it! So easy for me to prep in the morning and have a delicious meal ready after work. I made the soup as the recipe states and topped with avocado and crushed tortilla chips—delish!
68. Cyd Adamson says:

    Hi Jennifer. So glad you like this delicious soup! Have a terrific weekend.
69. Heather says:

    Can this be easily doubled? Thanks!
70. Momma Cyd says:

    You could easily double this recipe. Be sure your slow cooker is big enough.
71. Yulia says:

    My family loves this recipe so much! It is so easy to make and is great on a cool day!
72. Tracy Hicks says:

    Can you tell me how many servings this recipe makes?
73. Momma Cyd says:

    This soup recipe makes 6 servings.
74. keaton johnston says:

    Can i make this on the stove stop instead of the crockpot?
75. Momma Cyd says:

    You could, but pre-cook the chicken and then add it all in cooked and shredded.
76. R. Eriksson says:

    This recipe has been a staple in our house since we first discovered it 12 years ago. So easy. So flavorful. So forgiving! We don’t have cream of chicken soup (we’re living in Sweden) but have since switched to cream of mushroom which is much more accessible for us. Still tastes great!! Even started using different beans as the kids aren’t much of a fan of black beans— still tastes great!! We freeze it, we eat it as soup, we even eat it as a stew or ‘sauce’ over pasta or couscous. The only glitch has been when we try making it in our Instant Pot- always get the ‘burn’ notice. Still, we will keep making it and spreading the gospel.
77. Kathy says:

    We love this recipe. I use canned chicken breast and top it with frito corn chips. It is so good.
78. Beth says:

    I swear there was an instant pot version of this recipe on your site (we’ve made it probably a million times), but I can’t find it! Is it gone?
79. Bobbi @ Six Sisters says:

    You can find the recipe here: https://www.sixsistersstuff.com/wprm_print/120586