Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts
- 2 (10.75 ounce) cans cream of chicken soup
- 1 cup salsa
- 2 cups frozen corn
- 1 (15 ounce) can black beans, drained and rinsed
- 1 ½ cups chicken broth
- 1 teaspoon ground cumin
- ½ teaspoon dried cilantro
- 1 cup shredded cheddar cheese
Toppings
- Diced tomato
- Limes, quartered
- Fresh cilantro, chopped
- Tortilla strips
- Diced red onion
- Diced green bell pepper
Instructions
- Prepare the slow cooker: Spray the inside of your slow cooker with cooking spray to prevent sticking. Place 1 pound of boneless skinless chicken breasts evenly at the bottom of the slow cooker.
- Mix the soup base: In a medium bowl, combine 2 cans of cream of chicken soup, 1 cup salsa, 2 cups frozen corn, 1 can of drained and rinsed black beans, 1 ½ cups chicken broth, 1 teaspoon ground cumin, and ½ teaspoon dried cilantro. Stir well to blend all ingredients.
- Add soup mixture: Pour the combined soup mixture evenly over the chicken breasts in the slow cooker, ensuring the chicken is well covered.
- Cook the soup: Cover and cook on low heat for 4 to 6 hours, or on high heat for 2 to 3 hours, until the chicken is tender and fully cooked.
- Shred the chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the slow cooker and stir to combine.
- Add cheese and melt: Add 1 cup of shredded cheddar cheese to the soup, stirring it in well. Cover and cook for an additional 15 minutes, or until the cheese is completely melted and the soup is heated through.
- Serve with toppings: Ladle the soup into bowls and garnish with your choice of toppings such as tortilla strips, diced tomato, diced red onion, diced green bell pepper, fresh cilantro, and lime wedges. Enjoy your flavorful and hearty chicken fajita soup!
Notes
- You can adjust the cooking time slightly depending on your slow cooker model and chicken thickness.
- For a thicker soup, reduce the chicken broth amount or cook uncovered for a short time at the end.
- Feel free to add jalapeños or hot sauce for extra heat.
- Leftovers store well in the fridge for up to 3 days and freeze nicely for up to 3 months.
- Use gluten-free cream of chicken soup to make this recipe gluten-free.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
