Crock Pot Chicken Fajita Soup
Easy Crockpot Chicken Fajita Soup has tons of Tex-Mex flavor with beans, corn, chicken and tomatoes. A warm, simple, customizable soup with minimal prep!
A Simple, 3-Step Soup Recipe
The Chicken Fajita soup has tall those southwestern flavors you love all combined in a warm bowl of soup! Since everything is already cooked, you’re just heating everything thoroughly and allowing the flavors to develop. So easy and yet so delicious!
Nice and easy and was very good! We all really enjoyed it!
– Valerie
Frequently Asked Questions:
The flavors really come together as they simmer longer. Just like making a chili. Plus, with a slow cooker, you don’t have to keep checking in on it or manning a stove for safety. You can just set it and walk away and do other things while it is simmering away.
But you can certainly make it on the stove as I answer in another question below.
Definitely! If you would like to use raw chicken instead of the rotisserie chicken, you can add 1 pound boneless, skinless chicken breasts (or tenderloins or chicken thighs) to the crockpot with all the ingredients. Cook on low for 6-8 hours or until the chicken is cooked through. Remove the chicken, shred it, then return it to crock pot and stir to combine. This is a good option for those of you who want to get this started before heading to work.
Serve this with your favorite toppings, including shredded cheese, sour cream, or tortilla strips.
Yep! Pop everything into a stock pot, cover and put over medium heat. Simmer for about 30-45 minutes until warm and bubbly and vegetables are soft.
I love this super basic recipe, but it is important to note that a lot can be added or changed really easily so you can zip it up a bit. I think adding a bag of frozen chopped onion and a red and green peppers mix would be really nice, to help make it a little more like fajitas. That’s why I suggest it in the ingredient list.
Absolutely. Add extra chili powder, diced jalapeños, hot Rotel, or a splash of hot sauce to give it more heat.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. This soup also freezes well for up to 2 months in a freezer safe container or freezer safe bag.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- rotisserie chicken– You can use any leftover chicken you have. If in a pinch, you can pop some raw chicken in the Instant Pot, Air Fryer, or use leftover Slow Cooker Shredded Chicken. Boiled chicken is also an option. Also, see my Frequently Asked Questions above for using raw meat instead of cooked meat.
- Rotel– if you don’t like Rotel or don’t have any, you can use some petite diced tomatoes instead or even salsa (you want to use the same amount.)
- chicken broth– I tend to suggest low sodium or no sodium chicken broth, especially since we are adding seasoning that has sodium already in it. You can use Homemade Chicken Broth to really control all of the ingredients used.
- taco seasoning– or using fajita seasoning is another option. As always, I like to use a low sodium taco seasoning, or some Homemade Taco Seasoning. If you want to amp up the flavor more, use some Homemade Fajita Seasoning. These homemade seasonings are great if you need to control sodium.
- chili powder– this is an optional ingredient that can be omitted or you can use more or less of according to your tastes
- minced garlic – I just used the jarred stuff here but if you have fresh garlic, use that as it gives the most flavor.
- corn– I used canned corn to make this easy. You can use frozen corn. If you don’t like corn, leave it out. I just wanted to fill this soup out a bit more.
- black beans– If you need alternatives, you could use white beans, pinto beans or even kidney beans instead. If you don’t like beans, leave them out.
- bag of frozen diced onions and peppers– this is an optional ingredient that you can use to bulk this out some. Plus, it gives it more of that fajita flavor.
How To Make Crock Pot Chicken Fajita Soup:
Add all the ingredients to a 5-6 quart crockpot.
If using the frozen peppers and onions, add those here too. Stir.
Cover and cook for 2-2 1/2 hours or until everything is warm and bubbly. Stir to combine before serving. Top each serving with a dollop of sour cream, some shredded cheese and a sprinkling of crunchy tortilla chips.
Craving More Recipes?
Crock Pot Chicken Fajita Soup
Ingredients
- 4 cups cooked rotisserie chicken meat, roughly chopped (see notes below)
- 2 (10 ounce) cans Rotel
- 32 ounce container chicken broth (can use low or no sodium)
- 1 ounce packet taco seasoning (or fajita seasoning)
- ½ teaspoon chili powder (optional)
- 2 teaspoons minced garlic
- 15 ounce can corn, drained
- 15 ounce can black beans, drained and rinsed
- 12-14 ounce bag frozen diced onions and peppers (optional)
Optional toppings:
- crunchy tortilla strips
- shredded cheese
- sour cream
Instructions
- Add 4 cups cooked rotisserie chicken meat, roughly chopped, 2 (10 ounce) cans Rotel, 32 ounce container chicken broth, 1 ounce packet taco seasoning, ½ teaspoon chili powder (if using), 2 teaspoons minced garlic, 15 ounce can corn, drained, 15 ounce can black beans, drained and rinsed and 12-14 ounce bag frozen diced onions and peppers (if using) to a 5-6 quart crock pot. Stir.
- Cover and cook for 2-2 1/2 hours or until everything is warm and bubbly.
- Stir to combine before serving. Top each serving with a dollop of sour cream, some shredded cheese and a sprinkling of crunchy tortilla strips.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient photo and list above for substitutions and commonly asked questions.
- The chicken doesn’t have to be this exact amount. This really is just an estimate and about how much meat you can get off a standard size supermarket rotisserie chicken.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This is so good!
Thanks so very much Lori!
I made this for dinner tonight. I thought I had a large crockpot, but everything just barely fit, and that was with using half the cooked chicken. Next time I think I’ll halve it as it makes too much for 2 people, even with having 2 meals prior to freezing the left overs. I didn’t put in the chili powder as we don’t care for spicy foods. The rotel and the taco seasoning, together with the garlic, and the onions, and peppers was flavorful enough for us. If you have any doubt about the size of your crockpot, you may want to use a stockpot on the stove and just simmer it for the afternoon.
Nice and easy and was very good! We all really enjoyed it!