Slow Cooker Chicken Fajita Soup made as a cozy, dependable bowl with balanced seasoning and practical prep.
Fajita-Inspired Slow Cooker Soup
A hands-off, slow-simmered bowl that turns the bright, smoky flavors of chicken fajitas into a cozy, spoonable meal.
This is Ember Pot comfort cooking at its most effortless: Cam Torres’s slow-simmer approach starts by browning sliced red and green bell peppers and onion in olive oil so they pick up sweet, caramelized edges, then a quick burst of garlic sends the aromatics over the top. Those sautéed vegetables join boneless chicken breasts, low-sodium chicken broth, diced tomatoes, black beans and frozen corn in the slow cooker along with chili powder, cumin, smoked paprika and oregano for a stew-like broth that’s warm, a little smoky and deeply savory.
As it simmers, the chicken becomes tender and easy to break apart while the peppers and onion soften into silky ribbons that still carry a touch of sweet pepper flavor from the initial browning. Black beans and corn add body and a pleasant bite against the broth’s spiced, tomato-forward base — every spoonful balances protein, vegetables and a gentle, fajita-inspired heat.
This is a weeknight workhorse: minimal prep (about 15 minutes), then hands-off cooking for 2–5 hours depending on your schedule. It’s make-ahead friendly — flavors meld as it rests, and it reheats beautifully for lunches or a quick dinner. Serve with warm tortillas or a handful of crushed tortilla chips to introduce a crunchy contrast and let each eater tailor finishes to taste.
Ingredients
How to Make Slow Cooker Chicken Fajita Soup
- Core, seed and slice the bell peppers into 1/4-inch strips and thinly slice the onion; mince the garlic.
- Heat the olive oil in a skillet over medium-high heat and sauté the sliced peppers and onion until they begin to soften and brown at the edges, about 4 minutes; add the garlic and cook 30 seconds until fragrant.
- Transfer the sautéed vegetables to a 6-quart slow cooker and add the chicken breasts, chicken broth, diced tomatoes (with juices), drained and rinsed black beans, frozen corn, chili powder, cumin, smoked paprika, oregano, kosher salt, and black pepper.
- Cover and cook on Low for 4–5 hours or on High for 2–3 hours, until the chicken is cooked through and tender.
- Remove the chicken to a cutting board, shred with two forks, then return the shredded chicken to the slow cooker and stir to combine.
- Stir in the lime juice and chopped cilantro, taste and adjust seasoning with more salt, pepper, or lime if needed; if you prefer a thicker soup, remove 1 cup of broth, whisk 1 tbsp cornstarch into it and stir back in, cook 10–15 minutes on High to thicken.
- Ladle soup into bowls and serve with a dollop (about 1 tbsp) of Greek yogurt per bowl and extra cilantro or lime wedges if desired.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Recipe Card
Slow Cooker Chicken Fajita Soup
Slow Cooker Chicken Fajita Soup made as a cozy, dependable bowl with balanced seasoning and practical prep.
- Prep
- 15 min
- Cook
- 4 hr
- Servings
- 6
Ingredients
Instructions
- Core, seed and slice the bell peppers into 1/4-inch strips and thinly slice the onion; mince the garlic.
- Heat the olive oil in a skillet over medium-high heat and sauté the sliced peppers and onion until they begin to soften and brown at the edges, about 4 minutes; add the garlic and cook 30 seconds until fragrant.
- Transfer the sautéed vegetables to a 6-quart slow cooker and add the chicken breasts, chicken broth, diced tomatoes (with juices), drained and rinsed black beans, frozen corn, chili powder, cumin, smoked paprika, oregano, kosher salt, and black pepper.
- Cover and cook on Low for 4–5 hours or on High for 2–3 hours, until the chicken is cooked through and tender.
- Remove the chicken to a cutting board, shred with two forks, then return the shredded chicken to the slow cooker and stir to combine.
- Stir in the lime juice and chopped cilantro, taste and adjust seasoning with more salt, pepper, or lime if needed; if you prefer a thicker soup, remove 1 cup of broth, whisk 1 tbsp cornstarch into it and stir back in, cook 10–15 minutes on High to thicken.
- Ladle soup into bowls and serve with a dollop (about 1 tbsp) of Greek yogurt per bowl and extra cilantro or lime wedges if desired.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Carbohydrates
- 24
- Saturated Fat
- 1.8
- Sodium
- 700
- Fiber
- 6
- Unsaturated Fat
- 5.2
- Protein
- 42
- Fat
- 7
- Cholesterol
- 95
- Trans Fat
- 0
- Calories
- 350
- Sugar
- 5.5