If you’re craving a big bowl of cozy, that's jam-packed with bold Tex-Mex flavors, this chicken fajita soup is just what you're looking for! Made in the
First published October 27, 2014. Last updated January 7, 2025.
Table of Contents
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 📖 Make it your own: yummy variations
- 🔪 Step-by-step guide: instructions for success
- 💭 Insider tips: things to know
- 🥫 Leftover love: how to store and reheat
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ Perfect pairings: what to serve with chicken fajita soup
- 📞 Wrapping it up: the last word
- 📖 Recipe
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- Chicken fajita soup is so easy in the
slow cooker - plus you can cut back on the chicken to keep this delicious dish budget-friendly. - Follow my time saving tips and it's just right for busy weeknights as well as lazy weekends - and everything in between.
- Boneless chicken thighs are generally less expensive that breast and work just as well or better. My family doesn't eat dark meat so I always use chicken breast.
🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Make it your own: yummy variations
- 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.
🔪 Step-by-step guide: instructions for success
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Add chicken to the
Put in the vegetables and seasonings.
Add the chicken stock.
Cook on low for 8 hours.
💭 Insider tips: things to know
- 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. You can substitute pinto beans or red beans, or make my copycat Ranch style beans.
- Sometimes I'll add a mound of cooked rice to the bowl before I add the soup to make it even heartier.
Marye's Tip o' the day
Before adding the peppers and onions to the
🥫 Leftover love: how to store and reheat
This is one of those recipes that is even better the next day! Let the chicken fajita soup come to room temperature then ladle into glass storage containers. The tomatoes in the broth can stain plastic or chemically react with aluminum foil.
Refrigerate for up to 4 days or freeze for up to 3 months. If you freeze it do so without the avocado or cheese.
🤫 Marye's secret for zhuzhing it up
For a richer soup, stir in a splash of heavy cream or cream cheese at the end. It adds a luscious texture while still keeping those fajita flavors front and center.
zhuzh: verb. To make something more interesting or attractive
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
If you like a little kick, add diced jalapeños, a dash of cayenne pepper, or extra chili powder. Adjust the heat to your taste!
Yes, you can use frozen chicken - you don't even have to thaw it. Pop it in the
Yep, you sure can. This soup is super versatile. Try using pork, turkey, chicken thighs, ground beef, or even a plant-based meat substitute for a fun twist.
⏲️ Marye's time saving hacks -
Used canned beans, frozen corn, and pre-diced peppers and onions to save yourself almost all of the prep time!
📚 More Southern comfort: related recipes you'll love
🍽️ Perfect pairings: what to serve with chicken fajita soup
I like it served with tortilla chips but a good Southern buttermilk cornbread to soak up any molecules of leftover broth works well, too.
Refrigerator pickled okra adds a delicious, tangy crunch to any meal. It's easy to make, too.
This easy, fluffy pineapple pie is a vintage recipe that goes together fast
📞 Wrapping it up: the last word
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.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Slow Cooker Chicken Fajita Soup
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1-½ lbs chicken, boneless, skinless, and cut into strips
- 1.27 ounces fajita seasoning
- 1 poblano pepper, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 2 cups onion, chopped
- 14.5 ounces diced tomatoes & green chilies
- 14.5 ounces tomatoes, diced
- 15 ounces black beans
- 15 ounces ranch style beans, or cooked pinto beans
- 1 cup corn, canned or frozen
- 1 quart chicken stock
Garnish
- 2 Avocados, chopped or sliced
- 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
- 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.
- You can make it in an Instant Pot in about 10 minutes or on top of the stove in about 20.
- 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.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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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!