Dinner in a bowl? That’s still light on calories and full of good for you ingredients? If that makes you as happy as it does me you’re going to love this Slow Cooker Chicken Fajita Soup!

This soup has so much flavor in it but it’s way better for you than you may think. Call it a taco soup, fajita soup, or a tortilla soup. It all works. The idea is that you’re going to get those big flavors of pepper, onion, and plenty of seasonings. It’s seriously tasty, friend.

Everything goes right into the slow cooker. When it’s done cooking simply shred your chicken and stir in fresh chopped cilantro. Super easy, right?

I’ve included no rice or beans but I swear it’s very filling without it. That chicken shreds beautifully to make this soup plenty hearty. It just doesn’t need anything else!

I love mine with sliced avocado on top. My kids enjoy shredded cheese and sour cream in their bowls. My husband likes to eat his with tortilla chips. You can’t go wrong!

And since I know you want to know, this freezes and reheats like a champ. Go ahead and meal prep the heck out of it if that’s your jam!

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Slow Cooker Chicken Fajita Soup

This Slow Cooker Chicken Fajita Soup is so easy to make because everything goes right in the slow cooker! Plus it's hearty but surprisingly good for you! Top it however you like for a dinner the whole family will love.

Ingredients

  • 4 chicken breasts
  • 32 oz chicken stock
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 1/2 cup salsa, jarred
  • 28 oz diced fire roasted tomatoes, canned
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp paprika
  • 1/4 tsp cumin
  • 1/3 cup fresh cilantro, chopped

Instructions

  • Place chicken breasts in bottom of slow cooker. Add all other ingredients on top except for the fresh cilantro. (We'll add the cilantro later.)
  • Cook on high with lid on for 3 - 4 hours or low for 6 - 8 hours.
  • Use two forks to shred the chicken and then place it back in the slow cooker.
  • Taste. Add more salt if that's your preference.
  • Stir in your chopped fresh cilantro.
  • Ladle into bowls and serve! Add avocado, cheese, sour cream, or tortilla chips if you like. It's perfectly delicious without as well!

Notes

Looking to beef up this soup even more? It doesn't need it but good golly you sure can if you want to! Cauliflower rice would be an awesome addition that would still keep this dish Whole30 compliant and gluten free. (Add it close to the end of the cooking time though because it cooks fast.) If you're not avoiding grains you could also add traditional rice. Me? I enjoy this delicious soup as is.
Prefer to make it on the stove? Start by simmering your onion and peppers in 1 - 2 tbsp cooking fat of choice (that's not needed when cooking in the slow cooker). Once they've started to wilt and get a bit translucent add in all other ingredients except for the cilantro. Let it simmer on medium to medium high heat for around 35 minutes or until chicken is cooked through. Shred chicken and stir in your cilantro. That's it! All done in about 45 minutes total.

Nutrition

Serving: 1cup, Calories: 212kcal, Carbohydrates: 13g, Protein: 28g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 75mg, Sodium: 713mg, Potassium: 667mg, Fiber: 1g, Sugar: 6g, Vitamin A: 1210IU, Vitamin C: 35.8mg, Calcium: 48mg, Iron: 1.5mg

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