Slow Cooker Chicken Fajita Soup

I seriously could eat soup each and every night in the winter months! The first snowfall and I’m looking for my stockpot or slow cooker. One of my favorite things is when we have soup Sunday! Our older kids come to our house for dinner on Sunday and we will make several different kinds of soup. It’s a buffet of soup of heaven! That is what we experienced a couple of weeks ago! I think I’m in love with our slow cooker chicken fajita soup!

Do you know what can put a delicious recipe over the top? When you can create something so delicious in minutes! Can I get a hallelujah or Amen? That’s how I feel about this recipe. It makes my tummy happy and relives the stress of dinner! 

Ingredients:

  • 1 pound boneless, skinless chicken thighs
  • 2 (10.75 ounces) cans condensed cream of chicken soup
  • 1 cup salsa
  • 2 cups frozen corn
  • 1 (15 ounces) can black beans, drained 
  • 1½ cups water
  • 1 teaspoon ground cumin
  • 1 cup shredded cheddar cheese
  • Optional Toppings:
  • sour cream
  • diced tomatoes
  • green onions
  • tortilla strips

 

Directions:

Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
 
In a medium mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, and cumin. Pour over the top of chicken.
 
Cook on low for 3-5 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.


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2 thoughts on “Slow Cooker Chicken Fajita Soup”

  1. Oh My Goodness! Corn, Black Beans, and Chicken! My 3 favorite foods, all wrapped up in a soup! Going to make this one soon! Thanks for linking up with us at the #BloggingGrandmothers End of the Year Link Party!

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