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Everything you love about fajitas, comes together in this hearty warm satisfying Slow Cooker Chicken Fajita Soup. Tender chicken surrounded by beans, corn, and spices simmers all day to perfection. Top it off with cheese and your favorite toppings and it's a home run for dinner. It's super simple to throw together and is fun twist on a classic favorite. Fajitas you can eat with a spoon! What's not to love?!

Grace your table with this easy delicious meal with a side of Jalapeno Cornbread or Homemade Cornbread and Easy Honey Butter for the perfect weekday or weekend meal!

Slow cooker chicken fajita soup in a white bowl. Garnished with chopped avocado, tortilla chips and fresh tomatoes.

Slow Cooker Chicken Fajita Soup

Creamy, quick, hearty and oh so tasty! This is such a wonderful soup to make. I love how easy this recipe comes together and it's so packed with flavor.  It's so comforting and satisfying, perfect for a chilly evening. It's a bowl to delight the senses. It has so many textures, smells amazing and is so colorful it's perfect.

There just isn't too much that can go wrong with this super simple easy meal. You'll love it for it's ease and it's hearty goodness.

Chicken Fajita Soup Ingredients

  • Chickenboneless skinless chicken breasts
  • Cream of Chicken Soup2 cans condensed
  • SalsaOne cup of your favorite kind
  • Corn Two cups frozen, you can use canned, just drain it first.
  • Black beansone can drained and rinsed
  • Waterto create that yummy soup consistency
  • Cumin is a classic Mexican spice
  • Cilantro use dried for the soup so it doesn't disintegrate, use fresh for the toppings

Making Slow Cooker Fajita Soup

  • Spray your slow cooker with cooking spray and add chicken to the bottom.
  • Mix together in a medium sized bowl the cream of chicken soup, salsa, corn, black beans, water cumin and cilantro and pour over the top of the chicken.
  • Cook on low for 4-6 hours. Remove the chicken and shred with two forks and add back into the slow cooker followed by the shredded cheese. Cook an additional 15 min till cheese is melted
  • Serve with your favorite toppings

Chicken Fajita soup in a white bowl garnished with avocados, tortillas strips and fresh chopped tomatoes.

Chicken Fajita Soup Variations

  • Chicken:You can use skinless boneless chicken thighs instead of breasts
  • Vegetarian: Omit the chicken all together for a vegetarian version
  • Veggies:Saute chopped peppers, and onions to beef up your veggie content
  • Spices:Use chili powder or a fajita seasoning to add more spice and flavor
  • Tomatoes:You can also add a can of diced tomatoes, or fire roasted tomatoes for extra flavor, you don't even have to drain it.

Optional Fajita Soup Toppings

Fajitas wouldn't be the same with out toppings pick your favorites for the perfect soup everytime.

  • Shredded Cheese
  • Chopped Tomatoes
  • Olives
  • Sliced Avocados
  • Green onions Chopped
  • Fresh Cilantro
  • Tortilla Strips or Chips
  • Sour Cream
  • Hot Sauce such as Cholula

More Mexican Soup Recipes

Everyone loves tacos and combining those irresistible flavors in a warm hearty soup is just Amazing!

  • Chicken Tortilla soup
  • 8 Can Chicken Taco Soup
  • Easy Cheesy Taco Soup
  • Green Chile Enchilada Soup
  • Crockpot Taco Soup

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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, drained and rinsed
  • 1 1/2 cups water
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried cilantro
  • 1 cup shredded cheddar cheese

Optional Toppings:

  • sour cream
  • diced tomatoes
  • green onions
  • cilantro
  • lettuce
  • diced avocado
  • tortilla strips

  • Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.

  • In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.

  • Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.

Alyssa Also Recommends:

Want to make this even easier? Here are a few products that I LOVE:

•The Recipe Critic Measuring Cups

•Instant Pot

•Crock-Pot

Serves: 5

Calories 293 kcal (15%) Carbohydrates 20 g (7%) Protein 29 g (58%) Fat 12 g (18%) Saturated Fat 6 g (30%) Cholesterol 81 mg (27%) Sodium 562 mg (23%) Potassium 711 mg (20%) Fiber 3 g (12%) Sugar 2 g (2%) Vitamin A 476 IU (10%) Vitamin C 6 mg (7%) Calcium 192 mg (19%) Iron 2 mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course, Soup

Cuisine American, Mexican

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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