Description
A heartwarming chicken fajita soup made effortlessly in a slow cooker, filled with vibrant flavors and customizable toppings.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 2 (10.75 oz) cans cream of chicken soup
- 1 cup salsa
- 2 cups frozen corn
- 1 (15 oz) can black beans, drained and rinsed
- 1 ½ cups chicken broth
- 1 tsp ground cumin
- ½ tsp dried cilantro
- 1 cup shredded cheddar cheese
- Diced tomatoes (for garnish)
- Quartered limes (for garnish)
- Chopped fresh cilantro (for garnish)
- Tortilla strips (for garnish)
- Diced red onion (for garnish)
- Diced green bell pepper (for garnish)
Instructions
- Lightly spray the slow cooker with nonstick spray.
- Place boneless chicken breasts at the bottom of the slow cooker.
- In a medium bowl, combine cream of chicken soup, salsa, corn, black beans, chicken broth, cumin, and dried cilantro until smooth.
- Pour the mixture evenly over the chicken.
- Close the lid and cook on LOW for 4-6 hours or HIGH for 2-3 hours until the chicken is tender.
- Shred the chicken using two forks and return to the slow cooker.
- Stir in cheddar cheese and let melt for 15 minutes before serving.
- Serve hot, garnished with toppings.
Notes
Feel free to customize the soup with your favorite toppings and adjust the spice level.
- Prep Time: 15
- Cook Time: 300
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg