Imagine a soup so creamy, so packed with flavor, that it transforms your ordinary dinner into a Mexican-inspired culinary adventure! This Cheesy Slow Cooker Chicken Fajita Soup is not just a meal—it's a mouthwatering experience that combines the zesty kick of fajitas with the comforting warmth of a hearty soup. With minimal prep time and maximum flavor, this recipe will become your new go-to comfort food that'll have your family begging for seconds!
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 bell pepper, sliced
- 1 onion, sliced
- 1 can diced tomatoes
- 1 cup chicken broth
- 1 tbsp fajita seasoning
- 2 cups shredded cheese
Instructions
- Place the boneless, skinless chicken breasts at the bottom of the slow cooker as the first layer.
- Slice the bell pepper and onion into thin strips and distribute evenly over the chicken.
- Pour the entire can of diced tomatoes over the vegetables, ensuring even coverage.
- Sprinkle the fajita seasoning uniformly across the ingredients to ensure balanced flavor distribution.
- Carefully pour the chicken broth into the slow cooker, making sure it covers most of the ingredients.
- Cover the slow cooker and set it to low heat, allowing the ingredients to cook slowly for 6 hours.
- After 6 hours, use two forks to shred the chicken breasts directly in the slow cooker.
- Stir the shredded chicken to mix with the vegetables and broth thoroughly.
- Sprinkle the shredded cheese over the top of the soup and let it melt for an additional 10-15 minutes.
- Serve hot in bowls, optionally garnishing with additional cheese, sour cream, or chopped cilantro.
Tips
- For the most tender chicken, use fresh (not frozen) chicken breasts and avoid overcooking.
- Customize the heat level by adjusting the amount of fajita seasoning or adding a dash of hot sauce.
- For extra depth of flavor, consider using homemade chicken broth instead of store-bought.
- If you prefer a thicker soup, you can mix in a tablespoon of cornstarch during the last hour of cooking.
- Don't skip the cheese melting step—it adds a rich, creamy texture that elevates the entire dish.
- Experiment with different cheese blends like pepper jack or a Mexican cheese mix for varied flavors.
- Leftover soup can be stored in the refrigerator for up to 3-4 days and often tastes even better the next day!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 35g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 95mg
