Everything you love about fajitas comes together in this hearty Slow Cooker Chicken Fajita Soup. Tender chicken surrounded by beans, corn, and spices simmers all day to perfection
Ingredients
- 1 pound boneless skinless chicken breasts
- (2) 10.75 ounce cans cream of chicken soup
- 1 cup salsa
- 2 cups frozen corn
- (1) 15 ounce can black bean, drained and rinsed
- 1 1/2 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried cilantro
- 1 cup shredded cheddar cheese
Toppings
- tomato diced
- limes, quartered
- fresh cilantro, chopped
- tortilla strips
- red onion diced
- green bell pepper, diced
Instructions
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Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
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In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, chicken broth, cumin, and cilantro. Pour over the top of chicken.
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Cook on low for 4-6 hours or high for 2-3 hours.
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Remove the chicken and shred using two forks. Place the shredded chicken back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted, about 15 minutes.
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Top with tortilla strips, diced tomato, onion, cilantro, green pepper and limes (or any of your favorite toppings) and enjoy!
Nutrition
Calories: 282kcalCarbohydrates: 20gProtein: 28gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 82mgSodium: 863mgPotassium: 702mgFiber: 3gSugar: 2gVitamin A: 514IUVitamin C: 7mgCalcium: 188mgIron: 1mg
