Chicken Fajita Soup (Print Version)

# Ingredients:

01 - 1 can (15 ounces) black beans, rinsed and drained.
02 - Two cans (10.75 ounces each) of cream of chicken soup.
03 - 1 teaspoon cumin powder.
04 - Half a teaspoon of dried cilantro.
05 - 1 pound of chicken breasts, boneless and skinless.
06 - A cup of shredded cheddar cheese.
07 - 2 cups of corn from the freezer section.
08 - A cup of salsa.
09 - 1½ cups of chicken stock.
10 - Chopped tomato for garnish.
11 - Lime wedges for squeezing over the top.
12 - Fresh cilantro leaves, roughly chopped, for garnish.
13 - Crispy tortilla strips for the topping.
14 - Diced red onion for adding on top.
15 - Green bell pepper, diced into small pieces, for garnish.

# Instructions:

01 - Lightly coat the slow cooker with nonstick spray. Lay chicken at the bottom.
02 - In a bowl, mix the soup, salsa, corn, beans, broth, cumin, and cilantro together. Pour this mixture right over the chicken.
03 - Cook on high for 2-3 hours, or go low for 4-6 hours.
04 - Pull out the chicken and shred it. Put it back, sprinkle in the cheese, and cover for 15 minutes till it melts.
05 - Scoop into bowls and garnish as you like with tortilla strips, tomatoes, onion, cilantro, bell peppers, and lime.

# Notes:

01 - First shared in November 2014.
02 - Last updated in February 2024.
03 - Customize the toppings to suit your taste.

Back