Creamy Chicken Fajita Soup Recipe
Make this delicious, creamy chicken fajita soup in the slow cooker for a tasty weeknight meal that is quick and easy weekly staple.
Serving6 servings
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 cup salsa
- 2 cup frozen corn
- 1 (15 ounce) can black beans, rinsed and drained
- 1 ½ cup water
- 1 teaspoon cumin
- ½ teaspoon dried cilantro
- 1 cup shredded cheddar cheese
- tomato, Optional Topping
- avocado, Optional Topping
- sour cream, Optional Topping
- crushed tortilla chips, Optional Topping
Equipment
Instructions
- Spray slow cooker with nonstick cooking spray.
- Place chicken into slow cooker.
- 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).
- Remove chicken and shred using two forks.
- Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes.
- Serve with your favorite fajita toppings.
Notes
Some of our favorite toppings include the following: diced tomatoes, avocado, sour cream, and crushed tortilla chips. Please note that toppings are not included in estimated nutritional values in the recipe card.
Nutrition
Calories: 413 kcal · Carbohydrates: 40 g · Protein: 32 g · Fat: 15 g · Saturated Fat: 6 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 76 mg · Sodium: 1214 mg · Potassium: 890 mg · Fiber: 9 g · Sugar: 2 g · Vitamin A: 611 IU · Vitamin C: 6 mg · Calcium: 193 mg · Iron: 4 mg