You obviously can’t go wrong when the recipe is called Chicken Fajita Soup but the best thing about this recipe is that you can cook it 2 ways – low and slow in the crock pot, or streamlined in a Dutch Oven (or soup pot).
Do you love Fajitas? Do you love soup? If you answered yes to both, you are going to love this recipe. If you didn’t….there is still a good chance you will love this recipe! It’s creamy, spicy, and has a little crunch if you add in the tortilla chips! Let’s talk about the 2 different methods you can use to cook this
Crock Pot – Have a busy day at work, not a lot of time, or just like the all day low and slow method? This process is perfect for you. Season the chicken with the salt, pepper, and garlic powder. Add the the crock pot, pour over the mixture and set to low for 4-6 hours (depending on you type of crock pot and how fast it cooks). Remove the chicken, shred and add back in. Add the cheese and cilantro and cook on low for 15 minutes. Add to a bowl and top with your favorite toppings
Dutch Oven – Cooked in half the time, and gets the chicken a little more crispy before cooking (my preferred method). Season the chicken with the salt, pepper, and garlic powder. Add oil to the Dutch oven. Sear the chicken on both sides for 5 minutes. Pour over the mixture, bring to a simmer and cover cooking on low for 2 hours. Remove the chicken, shred and add back in. Add the cheese and cilantro and cook on low for 15 minutes. Add to a bowl and top!
Toppings – You definitely can add whatever you like to your soup, for me I like the classic toppings.
- Shredded Cheese
- Sour Cream
- Diced Tomatoes
- Diced Avocado
- Crushed Tortilla Chips
*For my Gluten Free audience. The only ingredient you need to be careful of is the Cream of Chicken. Pacific Foods makes one, I also have a homemade recipe that I will be adding to the site very soon!*
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Enjoy!
Equipment
- Crock Pot
- Dutch Oven
Ingredients
- 2 Chicken Breasts
- ½ t Salt, Pepper, and Garlic Powder
- 2 Cans Cream of Chicken Soup
- 2 C Corn
- 1 C Black Beans
- 1 C Salsa
- 2 C Water
- 1 t Cumin
- 1 t Chili Powder
- 1 C Shredded Cheese
- 1 t Cilantro
Toppings
- Shredded Cheese
- Sour Cream
- Tomato
- Avocado
- Tortilla Chips
Instructions
For the Crock Pot
- Season the chicken breasts with salt, pepper, and garlic salt
- Add to the crock pot
- Mix the rest of the ingredients together in a bowl (except for the cheese and cilantro) then pour over the chicken
- Cook on low for 4-6 hours and then remove the chicken, shred and add back in. Then stir in the cheese and cilantro cooking for 15 minutes
- Add to a bowl and top with your favorite fixings!
For the Dutch Oven
- Season the chicken breasts with salt, pepper, and garlic salt
- Heat some oil in the dutch oven and then sear both sides of the chicken till golden (3 mins per side)
- Mix the rest of the ingredients together in a bowl (except for the cheese and cilantro) then pour over the chicken, bring to a simmer and cook for 2 hours
- Then remove the chicken, shred and add back in. Then stir in the cheese and cilantro cooking for 15 minutes
- Add to a bowl and top with your favorite fixings!
