Cheesy slow cooker chicken fajita soup recipe from @bakedbyrachel
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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!
Prep Time15 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 45 mins
Course: Soup
Servings: 8 plus


  • 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


  • chives or green onions
  • avocado
  • tortilla strips
  • ground black pepper


  • 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. 


Recipe serves roughly 8-10.
*2Tb cornstarch may be substituted in place of flour for a gluten free option
**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