Description
Creamy Crockpot Chicken Fajita Soup is a comforting dish that combines the vibrant flavors of fajitas into a creamy soup using a slow cooker. It’s perfect for busy days, meal prep, and offers a customizable, restaurant-quality flavor with minimal effort.
Ingredients
Scale
- 1 cup onion (diced)
- 4 bell peppers (cut into bite-sized pieces – use different colors for visual appeal)
- 2 garlic cloves (minced)
- 6 boneless skinless chicken thighs (cut into 1″ pieces)
- 1 recipe or packet fajita seasoning mix
- 24 ounces chicken broth (additional broth may be added to adjust consistency)
- 8 ounces chunky salsa (mild, medium, or hot based on preference)
- 2 cups sharp cheddar cheese (shredded)
- 1 cup heavy cream (or half and half for a lighter option)
- ½ cup sour cream (or more, if desired)
- Salt and pepper to taste
- Optional thickener: ½ teaspoon xanthan gum mixed with ½ teaspoon olive oil, or 1 tablespoon cornstarch dissolved in 2 tablespoons of cold water or broth
Instructions
- Dice your onion, slice the bell peppers into bite-sized pieces, and mince the garlic. Cut chicken thighs into 1-inch chunks.
- Add the diced onion, bell peppers, garlic, and chicken pieces to your slow cooker.
- Sprinkle the fajita seasoning over the chicken and vegetables, ensuring even coverage.
- Pour in the chicken broth and salsa, then stir all ingredients to combine well.
- Cover and cook your Creamy Crockpot Chicken Fajita Soup on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is tender and vegetables have softened.
- About 30 minutes before serving, stir in the shredded cheddar cheese until fully melted.
- Add the heavy cream and sour cream, stirring gently to combine. Allow the soup to cook for an additional 20-30 minutes on LOW.
- If a thicker consistency is desired, add your chosen thickener (xanthan gum mixture or cornstarch slurry), stirring well.
- Taste and adjust seasoning with salt and pepper as needed.
Notes
- Shred your own cheese for a smoother melt, as pre-shredded cheese contains anti-caking agents.
- If you prefer a thinner soup, add more chicken broth to reach the desired consistency.
- For a more flavorful soup, make your own fajita seasoning with cumin, chili powder, paprika, garlic powder, onion powder, oregano, and a pinch of cayenne.
- This soup tastes better the next day as the flavors meld, making it ideal for meal prep.
- Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: N/A
- Sodium: 890
- Fat: 28
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 10
- Fiber: 2
- Protein: 25
- Cholesterol: N/A