This
Table of Contents
Shopping list
I like soup anytime... but one a chilly, cold day in Texas, when it feels like God knocked down the barbwire between Amarillo and the North Pole? Well, soup is a necessity.
I don't think you'll find anything in this ingredients list that you are unfamiliar with (if you live in the United States). I like it served with tortilla chips but a good, crusty bread to soak up any molecules of leftover broth works well, too.
- Boneless chicken keeps it easy. Use breasts or thighs - the thighs have more flavor and generally cost less.
- Fajita seasoning is all about the same. You can pick up a package or make your own with a recipe like this one from Mom on Timeout.
- Poblano peppers have a little heat but all in all they're pretty mild. If you want to take the time to roast them go ahead. It does add a smidge more flavor but it also takes more effort.
- Bell peppers are sweet once they ripen to red or yellow. I use both in this recipe because I like color.
- Onion is a requirement for good fajita anything! I use the 1015s so when I say big I mean big. You can use less if you like less onion - it's not written in blood.
- Ro*Tel tomatoes are pretty much a staple pantry ingredient here. They are diced tomatoes with chiles - you can use whatever brand you like. If you can't find them you can substitute an extra can of diced tomatoes plus a 4 ounce can of chopped chiles.
- Diced tomatoes are a big part of the flavor here. I like Cento or RedGold because they taste more like fresh tomatoes to me. Use what you like.
- Black beans are easiest to use from a can. I know they're cheaper if you used the dried ones but they never quite get the texture of canned ones. If you want to use dried black beans go for it - just make sure you really cook them well the day before.
- Ranch Style beans are a brand here in Texas. They're basically pinto beans in a chili gravy - hard to explain. You can substitute pinto beans or red beans.
- Corn can be fresh from the cob, frozen, or canned. You can use white or yellow. Whatever.
- Chicken stock has more flavor than chicken broth I think but you can use either. You could also . use V-8 or vegetable broth.
- Avocados make a delicious garnish but it's optional of course.
- Shredded cheddar sort of melts on top of the soup so every spoonful is gooey and cheesy.
FAQs
Here are the questions I am most frequently asked about this recipe.
Is chicken fajita soup spicy?
Not really - it's pretty mild. If you'd like it spicier add some jalapeno or chipotle. If you'd like it milder substitute a can of diced tomatoes for the Ro*Tel.
Does it freeze well?
Yep! You can freeze it for up to 3 months with no problems at all. Of course, leave the avocado and cheddar off of it until serving time.
What can I serve with fajita soup?
Tortilla chips or warm tortillas and butter are classic sides. A big crisp salad with some sort of creamy dressing (ie: Ranch) works well, too. Sopapillas or Tres Leches cake would be delish if you're doing dessert.
What makes it "fajita"?
Fajitas refer to any grilled meat that is served in a tortilla or taco.
They were not much more than backyard BBQ fare until 1969 when they were first served commercially as Austin street food, and seasoned a certain way.
Now anything that's seasoned that way magically becomes "fajita" whatever.
Tips
Making soup in the
- Use grilled skirt steak and beef stock in place of the chicken.
- Add some hominy. I love the texture it adds.
- If you like cilantro this is a great soup to add it to, either during cooking or to garnish.
- You can get fire roasted corn and it's particularly good in this dish.
- Use cojita cheese instead of the Cheddar.
- Make it creamy by adding 1 can of cream of chicken soup with the other ingredients.
- You can make it in an Instant Pot in about 10 minutes or on top of the stove in about 20.
- It's better the 2nd day.
- This soup freezes well (leave out the avocado and cheese) for up to 3 months.
More Great Tex-Mex Recipes
I love Tex-Mex food SO much. Here are some more family favorites!
- Mexican Street Corn Soup is a mashup between your favorite Tex-Mex street food and your favorite fall comfort food! Quick and easy - you'll love this tangy, spicy, southwestern dish!
- Creamy slow cooker white chili filled with white beans, chicken, and cheese is a great way to warm up on a chilly icky day. Make it in the
slow cooker or on top of the stove. - Pozole is a light, brothy Mexican soup that is often used in conjunction with a celebration. It’s so good you won’t want to wait for a party to make it. Serve Pozole Verde with a crisp green salad.
You May Need...
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness! Thanks so much for being a part of Restless Chipotle!
If you are in need of a
The stainless steel finish and the touchscreen control make it super easy to keep clean, too.
Slow Cooker Chicken Fajita Soup Recipe
Two kinds of beans, corn, and Ro*Tel tomatoes simmer with plenty of chicken and seasonings. Just when you think that you are going to chew on the counter-top if you don't get some of that soup in your mouth the timer goes off and it's ready to be ladled in a big bowl, topped with chopped avocado and shredded cheese, and served with a steaming chunk of corn bread with butter running down the sides.
📖 Recipe
Slow Cooker Chicken Fajita Soup
Print Save Recipe Rate RecipeIngredients
- 1-½ lbs Chicken, boneless, skinless, and cut into strips
- 1.27 ounces Fajita seasoning, or 1 ½ tablespoons homemade
- 1 Poblano pepper, cut into cubes
- 1 Yellow bell pepper, cut into cubes
- 1 Red bell pepper, cut into cubes
- 1 Onion, chopped
- 14.5 ounces diced tomatoes & green chilies
- 14.5- ounces Tomatoes, diced
- 15 ounces Black beans
- 15 ounces Ranch style beans
- 1 cup Corn
- 1 quart Chicken broth
Garnish
- 2 Avocados, chopped
- 3 cups Cheddar cheese, shredded
Instructions
- Add everything but the cheese and avocado to a slow cooker and cook on low for 8 - 10 hours.
- Taste and add more Fajita seasoning if needed.
- Just before serving top with avocado and cheese.
Top of the Stove
- Add a little oil to a frying pan and let it get hot.
- Add the onion and peppers.
- Saute until they begin to soften.
- Add the chicken.
- Saute for about 5 minutes.
- Add the remaining ingredients to a saucepan.
- Bring to a simmer and add the chicken and onions mixture.
- Turn the heat to low, cover, and simmer about 15 -20 minutes.
Notes
- Use grilled skirt steak and beef stock in place of the chicken.
- Make it really quick by using leftover grilled chicken or grilled chicken from the grocery store. Just toss the ingredients together in a stock pot and simmer for 10 minutes.
- Add some hominy. I love the texture it adds.
- If you like cilantro this is a great soup to add it to, either during cooking or to garnish.
- You can get fire roasted corn and it's particularly good in this dish.
- Use cojita cheese instead of the Cheddar.
- Make it creamy by adding 1 can of cream of chicken soup with the other ingredients.
- You can make it in an Instant Pot in about 10 minutes or on top of the stove in about 20.
- It's better the 2nd day.
- This soup freezes well (leave out the avocado and cheese) for up to 3 months.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
First published October 27, 2014. Last updated September 19, 2019.
Marye Audet says
😉 totally is
Marye Audet says
I totally agree. Love this stuff!
Marye Audet says
When my husband and I split a meal we tip extra so they're usually happy... 🙂
Marye Audet says
I've got ME craving a big bowl for lunch...lol!
Marye Audet says
Thanks! I do too!
Kimberly @ The Daring Gourmet says
This sounds absolutely fabulous! I never get tired of soups like this and I love the selection of ingredients in it. It's after 10:30pm and I know I shouldn't eat this late, but I'd sure love a bowl of this right now!
Marye Audet says
🙂 thanks!
Laura @MotherWouldKnow says
Love this soup - but what are ranch style beans - asks a northern girl who has visited Texas but never cooked there :)?
Marye Audet says
They are canned beans that have been seasoned...https://www.amazon.com/gp/product/B00NMWMFGK/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00NMWMFGK&linkCode=as2&tag=restlesschipotleshop-20&linkId=56QZS2KMKW6LNIIQ
Marcia Hendrie says
Dried poblano, that's what I have.
Marye Audet says
That'll work!