Description
This Crock Pot Chicken Fajita Soup is a hearty, flavor-packed dish that combines tender shredded chicken with vibrant bell peppers and tomatoes, all simmered to perfection in a slow cooker. Easy to prepare and customizable with your favorite toppings, it’s perfect for a comforting family dinner or meal prep.
Ingredients
Units
Scale
Protein
- 2 lbs boneless skinless chicken breasts
Canned Goods
- 2 cans diced tomatoes 14.5 oz each
Broth and Spices
- 2 cups chicken broth
- 2 tablespoons taco seasoning
- 2 teaspoons minced garlic
Vegetables
- 1/2 cup onion chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
Instructions
- Combine ingredients: Place the chicken breasts, diced tomatoes, chicken broth, taco seasoning, minced garlic, chopped onion, and chopped bell peppers into a 6-quart crock pot. Stir to evenly distribute all ingredients.
- Cook: Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
- Shred chicken: Remove the cooked chicken breasts from the crock pot. Use two forks to shred the chicken into bite-sized pieces.
- Return and mix: Return the shredded chicken to the crock pot. Stir well to combine everything and allow the flavors to meld for a few minutes.
- Serve: Ladle the soup into bowls and top with your favorite toppings such as sour cream, shredded cheddar cheese, and chopped cilantro. Enjoy!
Notes
- You can customize the spice level by adjusting the taco seasoning amount or adding hot sauce.
- Feel free to add other vegetables like sliced mushrooms or corn for variety.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat thoroughly before serving.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220
- Sugar: 6g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
