Chicken Fajita Soup (Print Version)
# Ingredients:
01 -
1 pound of chicken breast, no bones or skin.
02 -
Two cans (10.75 oz each) of creamy chicken soup.
03 -
1 cup of your favorite salsa.
04 -
2 cups of frozen corn kernels.
05 -
1 can (15 oz) of black beans, drained and rinsed clean.
06 -
1½ cups of chicken stock.
07 -
1 teaspoon of cumin powder.
08 -
½ teaspoon of dried coriander leaves.
09 -
1 cup of shredded Cheddar cheese.
10 -
Chopped tomato for garnishing.
11 -
Wedges of lime for serving.
12 -
A handful of freshly chopped cilantro for topping.
13 -
Crispy tortilla strips to finish.
14 -
Diced red onion as a garnish option.
15 -
Diced green bell pepper for added crunch.
# Instructions:
01 -
Lightly coat the inside of your slow cooker with a cooking spray. Put the chicken at the bottom.
02 -
In a bowl, mix together the creamy chicken soup, salsa, corn, beans, chicken stock, cumin, and dried cilantro. Pour it over the chicken in the cooker.
03 -
Set on low for 4-6 hours or high for 2-3 hours until everything's tender.
04 -
Take out the chicken, shred it, then add it back. Sprinkle the cheese in, and let it melt for 15 minutes.
05 -
Garnish with tortilla strips, chopped tomatoes, onions, fresh cilantro, peppers, and lime wedges as you like.
# Notes:
01 -
First shared in November 2014.
02 -
Refreshed in February 2024.
03 -
Feel free to adjust the toppings however you'd like.