I like this recipe because it’s the best of both worlds: all the flavor of chicken fajitas and the creamy comfort of a cheesy soup. The slow cooker does most of the work, and the result is a hearty, filling meal that tastes like it simmered all day. It’s perfect for busy days, cozy nights, or feeding a crowd—and the toppings make it even more fun to serve.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb boneless chicken breast 15 oz canned corn, drained 15 oz canned black beans, drained and rinsed 1 cup yellow onion, chopped ¾ cup green bell pepper, chopped ¾ cup red bell pepper, chopped 3 cloves garlic, minced 1 ½ tsp chili powder ¼ tsp cumin ¼ tsp paprika 1 tsp salt ¾ tsp ground black pepper ¼ tsp red pepper flakes (optional) 3 ½ cups chicken broth 8 oz cheddar cheese, freshly shredded 1 cup heavy cream 4 tablespoons all-purpose flour (or 2 tablespoons cornstarch for gluten-free option)
Toppings (optional): Chives or green onions Avocado slices Tortilla strips Extra ground black pepper
Directions
I add the chicken breast, corn, black beans, onion, bell peppers, garlic, spices, and chicken broth to the bowl of a 5-6 quart slow cooker.
I cover and cook on high for 4 hours (or on low for 8 hours) until the chicken is cooked through and tender.
I remove the chicken from the slow cooker and shred it with two forks, then set it aside.
While the soup is still hot, I gradually stir in freshly shredded cheddar cheese in batches until fully melted and combined.
In a small bowl, I whisk together the heavy cream and flour (or cornstarch) until smooth, then stir it into the soup.
I return the shredded chicken to the slow cooker, cover again, and cook for another 30–40 minutes on high until the soup thickens slightly.
I serve the soup warm with my favorite toppings like chives, avocado, and crispy tortilla strips.
Servings and timing
This recipe makes about 8–10 servings. Prep takes around 15 minutes, and the soup cooks for 4 to 4½ hours on high (or 8 to 8½ hours on low), making it perfect for a hands-off meal that’s ready by dinnertime.
Variations
When I want a little more heat, I add extra red pepper flakes or a diced jalapeño to the slow cooker. Sometimes I use rotisserie chicken to cut down on cooking time, adding it during the last hour. I’ve also tried using Monterey Jack or a spicy cheese blend instead of cheddar for a different flavor. For a low-carb version, I leave out the corn and beans.
Storage/Reheating
Leftovers store well in an airtight container in the fridge for up to 4 days. To reheat, I warm the soup gently on the stovetop or in the microwave, stirring occasionally. If the soup thickens too much, I stir in a splash of broth or cream to loosen it. This soup also freezes great—just cool it completely before storing in freezer-safe containers for up to 2 months.
FAQs
Can I use pre-shredded cheese for this soup?
I prefer shredding a block of cheddar cheese myself because it melts much better than pre-shredded cheese, which often contains anti-caking agents that can affect the texture.
Can I cook this soup on low instead of high?
Yes, when I have more time, I let it cook on low for about 8 hours. The flavors get even more developed this way, and the chicken turns out very tender.
How do I make this gluten-free?
I substitute the flour with 2 tablespoons of cornstarch whisked into the cream, and it thickens the soup just as well.
What can I use instead of heavy cream?
I’ve used half-and-half or full-fat coconut milk when I want a lighter or dairy-free option. Just keep in mind it may slightly change the flavor.
Can I make this soup spicy?
Definitely. I add extra red pepper flakes, chopped jalapeños, or a dash of hot sauce to bring up the heat if I’m in the mood for something spicier.
Conclusion
Cheesy Slow Cooker Chicken Fajita Soup is one of those set-it-and-forget-it meals that always comes out delicious. I love how it combines creamy, cheesy richness with bold Tex-Mex flavors and hearty ingredients. Whether I’m feeding a big group or just looking for leftovers that reheat well, this soup is always a hit in my kitchen.
This cheesy slow cooker chicken fajita soup is rich, comforting, and packed with bold fajita flavors, making it an easy crowd-pleasing meal any day of the week.
Ingredients
Soup
1 lb boneless chicken breast
15 oz corn, drained
15 oz black beans, drained and rinsed
1 cup yellow onion, diced
¾ cup green bell pepper, diced
¾ cup red bell pepper, diced
3 cloves garlic, minced
1 ½ teaspoons chili powder
¼ teaspoon cumin
¼ teaspoon paprika
1 teaspoon salt
¾ teaspoon ground black pepper
¼ teaspoon red pepper flakes (optional)
3 ½ cups chicken broth
8 oz cheddar cheese, freshly shredded
1 cup heavy cream
4 tablespoons all-purpose flour*
Toppings (optional)
Chives or green onions
Avocado
Tortilla strips
Ground black pepper
Instructions
Add chicken breast, corn, black beans, onion, bell peppers, garlic, spices, and chicken broth to a 5–6 quart slow cooker.
Cook on HIGH for 4 hours or LOW for 8 hours.
Remove chicken, shred with forks, and set aside.
Gradually stir freshly shredded cheddar cheese into the warm soup, allowing it to melt fully.
In a bowl, whisk together heavy cream and flour until smooth. Stir into the soup.
Return shredded chicken to the slow cooker. Cover and cook for an additional 30–40 minutes until thick and creamy.
Serve warm with desired toppings.
Notes
Recipe serves approximately 8–10 people.
*For a gluten-free option, substitute 2 tablespoons cornstarch for the flour.
Avoid pre-shredded cheese—freshly shredded cheese melts much smoother and creamier.
