Description
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.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Soup, Dinner
- Method: Slow Cooker
- Cuisine: Tex-Mex, Mexican-Inspired
