Cheesy Slow Cooker Chicken Fajita Soup
An easy and flavorful recipe for cheesy slow cooker chicken fajita soup. A perfect meal for any day of the week!
There’s roughly 90 days until Spring! Hooray! Surely it’ll be warming up before Spring actually gets here. Or we can hope! Also… have you noticed that the days are already getting longer? That makes me happy. I’m not a fan of it being dark before 5pm. I’m sure that’s pretty common. We all enjoy longer days, that is, until Summer hits and we’re trying to get kids to go to sleep while it’s still light out! At least mine have never complained. By that time, they can stay up for a bit after bedtime anyway and not worry about getting up first thing in the morning for school! Bonus… that means I get to sleep in too! A win win all around. I’m not one to wish away days and rushing the seasons. We have limited time as it is, but I’m all for the longer days and sleeping in!
Every so often I go through my kids toys to weed out items they’re not playing with. I’ll bag them up and store them in the basement until it’s time to donate to a large charity yard sale in the Spring. Unfortunately, the kids almost always decide months later that they need or desperately want something in the bag. I cave and say just one item. It’ll inevitably end up back in the bag anyway! One one of those occasions I attempted to part with our Barbie’s. We managed to get rid of a bunch, including all of the torn clothes. I thought we were beyond the Barbie phase and suddenly my kids want to play with them again. Which leaves me now searching eBay for Barbie clothing lots, because we have none! The things we do as parents…
Cold weather calls for comfort food. Warm hearty food.
I’ve been on a big soup kick this winter, whipping up one after another. Making favorites over and over. It’s necessary to get through January… and February! So, expect more soup recipes before Winter is over!
This soup is not only hearty and comforting, it’s easy and packed full of flavor! Simple enough to whip up any night of the week and a perfect crowd pleasing addition to any game day spread!
Easy cheesy slow cooker chicken fajita soup, packed full of veggies and tender shredded chicken. Top your bowl off with seasoned tortilla strips, avocado and chives.
Be sure to add this to your weekly dinner plans!
Cheesy Slow Cooker Chicken Fajita Soup
Ingredients
- 1 lb boneless chicken breast
- 15 oz corn, drained
- 15 oz black beans, drained and rinsed well
- 1 C yellow onion
- 3/4 C green bell pepper
- 3/4 C red bell pepper
- 3 cloves garlic, minced
- 1 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1 tsp salt
- 3/4 tsp ground black pepper
- 1/4 tsp red pepper flakes, optional
- 3 1/2 C chicken broth
- 8 oz cheddar cheese, freshly shredded **
- 1 C heavy cream
- 4 Tb all purpose flour *see notes
Toppings:
- chives or green onions
- avocado
- tortilla strips
- ground black pepper
Instructions
- To the bowl of a 5-6 quart slow cooker add chicken, vegetables, spices and chicken broth. Cook on high for 4 hours or on low for 8 hours. Remove chicken and shred with forks, set aside.
- Grate an 8oz block of cheddar cheese, adding to the warm soup in batches. Stir to melt and combine.
- Whisk together flour and heavy cream until smooth and combined well. Stir into soup. Return shredded chicken to soup. Cover and cook for an additional 30-40 minutes.
- Serve warm with optional chives or green onions, avocado and tortilla strips.
Notes
**Do not use packaged shredded cheese as it does not melt as well. Freshly shred a block of cheese. An original recipe from Baked by Rachel
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Wow! This sounds like a such a great weeknight meal!
Thanks April!
This sounds really yummy!
Thanks, Rachael!
I love that I can make this chicken fajita soup in the slow cooker! So much flavor and so easy to make! Win-win!
Thanks, Taylor! :)
What a gorgeous looking soup! The fact that you can make it in the slow-cooker is even better!
Thanks, Cynthia!
Cheesy soups are my winter savior. Seriously, the only thing better would be actually sinking into a large cheesy hot tub of delicious soup at the end of the day. Either way, I am alllll about this recipe. Saving this one for sure!
Thanks Karly!
This is in the crockpot right now. It will be hot here soon (and was in February!) so I’m taking advantage of good soup recipes. I’ll let you know how mine turns out :)
I hope you enjoyed it! :)
Hi! As I’m sitting here going through my bookmarked recipes, I realize I never came back to let you know how the soup turned out! It was excellent and even better the next day. I actually wanted to make sure that we didn’t waste any so I have some in the freezer for later. Thanks for the recipe!
So glad to hear you enjoyed it, Whitney! Thanks for sharing :)
Hi Rachel,
I got your website off of something Laurie from SimplyScratch posted. Don’t you just love her and her recipes? She made eating for me enjoyable again.
Anyhoo’ this looks amazing and I want to put this soup and your lasagna soup on my dinner menu this weekend, but would like to know could I substitute heavy cream for something else? I can’t do much of dairy products high in fat.
By reading some of your recipe’s I see you are a reader. Me too! Now that winter is rapidly approaching, all the more reason to hunker in w/a good book, soup and fire. You had mentioned you don’t like the book/ending to line up – me either – have you read Harlan Coben books? If not, truly a must for wonderful mystery twist page churner.
Thanks for any suggestions on the heavy cream.
You could try a lower fat milk option but you won’t get the exact taste or texture when substituting. Another option to consider would be coconut milk. Again, you likely won’t have the exact flavor or texture, but in a pinch it could work well here. Good luck with the soup and thank you for your book suggestion! :)
This sounds and looks delicious. Just wondering is this more of a thick soup since it only calls for 3 1/2 c of chicken broth? Could you add more broth without sacrificing the flavor or would you just add more spices? Thanks so much….really sounds delicious.
Including the cream, there is a total of 4 1/2 cups of liquid. You shouldn’t need to adjust the liquid at all but if you choose to, I would only add an additional half cup or so. Enjoy!
This soup was absolutely delicious! Will make again!
So glad you enjoyed it, Deborah!
The recipe says it’s 8 to 10 servings. How much is in a serving?
I don’t have an exact measurement for you, because every portion will be different. This is why I offer a range in number of servings.
AMAZING! I’ve made this many times just for me, but now having a friend over & want to serve something with it. Too many carbs in soup for bread or bread sticks. Any ideas?
It’s amazing on it’s own but would also be great with bread or even tortilla chips.
Can this be frozen?
You should be okay to freeze it. Just keep in mind that the texture may change a bit with the extra cheese in the soup.
I made this soup yesterday. It smelled so good in the house my husband didn’t wait for the cheese and heavy cream to be added. Delicious without it! We just added a pinch of shredded cheese on top with diced avocado, sliced jalapeño, a dollop of Greek yogurt, and Fritos corn chips. Yum!
So glad you both enjoyed it!
Very good!
So glad you enjoyed it!
I’m going to make this tomorrow except I’m going to chop the chicken, fry it with the peppers and onions in the pot; then add the seasonings and chicken broth when the chicken is browned on the outside. I’ll cook it on the stove for about 20-25 mins; then I’ll follow the remainder of the recipe. :)
So you have the nutritional information per serving?
I do not provide that information but there are free online calculators you can use.
Tried this recipe on a cold snowy day! It really hit the spot!
So glad you enjoyed it, Ruth!
Made this last night. It was okay. The peppers and onions came out super mushy. Followed the recipe exactly and didn’t overcook. My 6 year old son liked it so I’ll call it a win.
So glad your son enjoyed it! As far as the veggies go…This could be due to several reasons. Your slow cooker may be running hotter than other. You may need to adjust the overall cook time and/or heat level to account for this. Your veggies may have not been as fresh, as well.
I am making this tonight for dinner. It’s February 27, 2024. I am making it on the stove and I sautéed the onions and bell peppers first, then added all the spices and the chicken and the corn and the beans. I used a whole chicken from Sam’s Club, so much more chicken than your recipe calls for and I just put an entire red bell pepper in and entire green bell pepper. I added 4 cups of chicken broth, then on the spices, since I added a little more liquid and more chicken and more bell pepper than your recipe calls for, I puta little more spice in it as well. I am letting it simmer on the stove for about an hour or an hour and a half. Will update with details of what everyone thinks.
Enjoy!
This was absolutely delicious 😋. I added a can of diced chilies and split half sharp cheddar and half sharp white cheddar. Love it!
So glad you enjoyed it, Christine! Thanks for sharing!