As Cinco de Mayo celebrations abound in my area of Florida, I was inspired to create this simple yet festive Chicken Fajita Soup…
…made with minimal prep in your slow cooker!
For more fun and yummy Cinco de Mayo recipes look here.
If your family loves chicken fajitas, but you don’t have time to fuss, just pop your favorite Mexican flavors into the crockpot ….
and this super-yummy “meal-in-one” will be ready for dinner when you are!
Let everyone’s imaginations run wild by offering a selection of creative toppings like avocado chunks, pico de gallo, sour cream, shredded cheddar cheese, salsa, lime wedges, hot sauce, etc. Add a salad tossed with Taco Ranch Dressing plus Mini Fruit Kabobs for dessert and you’re done!
Crockpot Chicken Fajita Soup
Yield: 6 to 8 servings
Click HERE for the full recipe, but in the nutshell, here is what you do:
Instructions
Seed peppers and cut into strips. Coarsely chop onion .
Add peppers and onions to a 5 to 6 quart crockpot . Top vegetables with chicken breasts.
Add remaining soup ingredients to crockpot.
Stir gently to combine ingredients.
Cover; cook on High for 1 hour and Low for 4 to 5 hours. Or cook on Low for about 6 hours. Chicken is cooked through when opaque, internal temperature reaches 170 degrees F. and juices run clear when pricked with a fork. Vegetables should also be soft. As crockpots vary, adjust cooking time as needed.
Remove chicken to a cutting board. With two forks, shred chicken.
Stir shredded chicken into soup.
Taste; adjust seasonings if needed. Continue cooking on Low for about 10 minutes or until chicken is hot.
Serve with a variety of your family’s favorite toppings.
Crockpot Chicken Fajita Soup
Yield: 6 to 8 servings
Ingredients
- 1 medium orange bell pepper
- 1 medium red bell pepper
- 1 medium yellow bell pepper or 3 red
- 1 medium green bell pepper
- 1 large onion
- 5 skinless boneless chicken breast halves if running tight on space in crockpot, use 4
- 1 16 ounce jar favorite salsa (I like Muir Glen and Paul Newman's)
- 1 15 ounce can red kidney beans, rinsed and drained (or beans of your choice)
- Up to 1 4 ounce can diced green chilies (depending on level of heat desired)
- 1 28 ounce can fire-roasted diced tomatoes (such as Muir Glen)
- 1 28 ounce can fire-roasted crushed tomatoes (such as Muir Glen)
- 1 tablespoon dried cumin
- 1 1/2 tablespoons chili powder
- 1 1/2 teaspoon garlic powder
- 3/4 to 1 teaspoon kosher salt
Toppings as desired such as:
- Shredded cheddar cheese
- Plain Greek yogurt or sour cream
- Pico de gallo
- Avocado chunks
- Lime wedges
- Sliced jalapenos and green onions
- Hot sauce
- Whole-grain tortilla chips or try my baked whole-grain tortilla strips
Instructions
- Seed peppers and cut into strips. Coarsely chop onion.
- Add peppers and onions to a 5 to 6 quart crockpot.
- Top vegetables with chicken breasts.
- Add remaining soup ingredients to crockpot.
- Stir gently to combine ingredients.
- Cover; cook on High for 1 hour and Low for 4 to 5 hours. Or cook on Low for about 6 hours. Chicken is cooked when opaque, internal temperature reaches 170 degrees F. and juices run clear when pricked with a fork. Vegetables should also be soft. As crockpots vary, adjust cooking time as needed.
- Remove chicken to a cutting board. With two forks, shred chicken.
- Stir shredded chicken into soup.
- Taste; adjust seasonings if needed. Continue cooking on Low for about 10 minutes or until chicken is hot.
- Serve with a variety of your family's favorite toppings and baked whole-grain tortilla strips or chips.
Notes
Notes
Like more “heat?” Just add your favorite hot peppers and/or hot sauce to taste.
Cooking Tips: if you can’t find fire-roasted diced and crushed tomatoes, regular will be fine. Depending on your crockpot, you may need less cooking time as boneless skinless breasts cook rather quickly. Do not allow chicken to overcook or it will become dry.
More Cinco de Mayo Favorites
Coming to the Blog: Fun ‘n Yummy “Kids in the Kitchen” Mother’s Day Dinner
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Linda Shapiro, Meal Planning Maven
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