Crock Pot Chicken Fajita Soup
A Slow Cooker soup with all the bold Tex Mex Chicken Fajita flavors.
Servings 8
Calories 366kcal
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
Calories: 366kcal | Carbohydrates: 29g | Protein: 40g | Fat: 11g | Sodium: 1127mg | Fiber: 7g | Sugar: 5g
