Easy Dump and Go Crockpot Chicken Fajita Soup
A simple, flavorful crockpot chicken fajita soup perfect for busy weeknights, combining smoky fajita spices with tender chicken and fresh veggies for a comforting and easy meal.
- Prep Time: 10 minutes
- Cook Time: 4 to 6 hours
- Total Time: 4 hours 10 minutes to 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 3 medium bell peppers, mixed colors, sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 cups chicken broth (low sodium recommended)
- 2 tablespoons fajita seasoning (chili powder, cumin, paprika, oregano)
- Juice of 1 fresh lime
- Salt and pepper to taste
- Optional toppings: chopped cilantro, sliced avocado, shredded cheese, sour cream, warm tortillas
Instructions
- Slice the bell peppers and onion into thin strips. Mince the garlic finely. This should take about 10 minutes.
- Place the chicken breasts at the bottom of the crockpot. Spread the sliced peppers and onions evenly over the chicken, then sprinkle the minced garlic on top.
- Pour the fire-roasted diced tomatoes (with their juices) over the veggies, then add the chicken broth. The liquid should just cover the ingredients.
- Sprinkle the fajita seasoning evenly over everything. Add a pinch of salt and pepper. No need to stir.
- Cover and set your crockpot to low heat for 4-6 hours. Alternatively, cook on high for 2-3 hours for a quicker option.
- Once cooked, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crockpot and stir gently.
- Squeeze fresh lime juice into the soup and stir. Taste and adjust salt or seasoning as needed.
- Ladle into bowls and top with your favorite garnishes like cilantro, avocado slices, shredded cheese, or sour cream. Serve with warm tortillas.
Notes
If the soup is too thin after shredding the chicken, cook uncovered on high for 15-20 minutes to thicken. Use fresh lime juice for best flavor. For gluten-free, verify fajita seasoning ingredients. Leftovers keep well refrigerated for 3-4 days or frozen up to 3 months.
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 300
- Sugar: 5
- Sodium: 450
- Fat: 6
- Saturated Fat: 1.5
- Carbohydrates: 12
- Fiber: 3
- Protein: 30
Keywords: chicken fajita soup, crockpot soup, slow cooker recipe, easy dinner, weeknight meal, healthy soup, Mexican soup, fajita seasoning, dump and go recipe