Slow Cooker Chicken Fajita Tortilla Soup

There’s something incredibly comforting about a warm bowl of Slow Cooker Chicken Fajita Tortilla Soup. It takes me back to cozy evenings spent with family, gathered around the table to share stories over a hearty meal. The aroma of spices and tender chicken wafting through the house is enough to make anyone’s mouth water. I remember the first time I made this dish; I was trying to impress some friends, and little did I know, this recipe would become a staple in my kitchen. The best part? It’s so easy to prepare! Just toss everything into the slow cooker and let it work its magic while you go about your day.

As the chicken simmers with vibrant bell peppers and onions, the flavors meld together beautifully, creating a symphony of taste that truly warms the soul. And don’t even get me started on the toppings – crispy tortilla strips, a dollop of sour cream, and fresh cilantro transform this comforting soup into something extraordinary. Each spoonful is a delightful blend of flavors and textures, making it perfect for a chilly winter evening or any time you crave a little warmth and comfort.

Over the years, I’ve made this recipe countless times, and it never disappoints. Whether I’m serving it at a casual dinner party or enjoying it on a quiet night in, the Slow Cooker Chicken Fajita Tortilla Soup always garners rave reviews. If you’re looking for a dish that’s not only delicious but also easy to make, then this is the one for you. Trust me; your taste buds will thank you!

Shopping List for Slow Cooker Chicken Fajita Tortilla Soup

When it comes to the ingredients for this Slow Cooker Chicken Fajita Tortilla Soup, each one plays a vital role in creating that perfect flavor. The key players like chicken, bell peppers, and spices all contribute to that delightful taste and texture. Let’s dive into these wonderful ingredients that make this soup a favorite!

• 2 tablespoons canola oil: This oil adds the necessary fat for sautéing the chicken and vegetables, enhancing the overall flavor.
• 3 boneless and skinless chicken breasts: The star of the dish, these chicken breasts provide lean protein and soak up all the delicious spices.
• 6 cups chicken stock: This serves as the base of the soup, adding moisture and depth of flavor. Feel free to use homemade or store-bought broth.
• 2 cloves garlic: Minced for that aromatic kick, garlic brings a robust flavor to the soup.
• 1 medium yellow onion: Diced, onion adds sweetness and depth to the flavor profile.
• 2 bell peppers: Seeded, stemmed, and diced, these colorful veggies provide sweetness, crunch, and nutrition.
• 1 teaspoon salt: Essential for enhancing the other flavors in the dish.
• 1/2 teaspoon black pepper: Adds a bit of heat and depth to the soup.
• 1/8 teaspoon cayenne pepper: For those who like a little kick, this ingredient provides warmth without overwhelming the dish.
• 1 teaspoon cumin: Adds an earthy flavor that complements the other spices perfectly.
• 1 teaspoon chili powder: This spice blends beautifully with the other flavors and contributes to the soup’s overall warmth.
• 1 tablespoon tomato paste: This adds richness and a touch of sweetness to the broth.
• 1 lime: Reserved juice enhances the soup with bright acidity, balancing the flavors.
• 11 ounces frozen corn kernels: Thawed, these add sweetness and texture to the soup.

Slow Cooker Chicken Fajita Tortilla Soup Instructions

Making this Slow Cooker Chicken Fajita Tortilla Soup is a breeze! Follow these simple steps to create a dish that will have you coming back for seconds.

1. Begin by adding 2 tablespoons of canola oil to a large skillet over medium heat. Allow the oil to get hot enough that a sprinkle of water sizzles when it hits the surface. This will create a great sear.
2. Next, carefully place the 3 boneless and skinless chicken breasts in the skillet. Sear them until they are lightly golden brown on both sides, approximately three to four minutes per side. This step is crucial for developing flavor.
3. Once the chicken is seared, take it out of the skillet and set it aside on a plate. In the same skillet, add the 6 cups of chicken stock, followed by the diced yellow onion, minced garlic, diced bell peppers, and all the spices: salt, black pepper, cayenne, cumin, and chili powder. Stir gently to combine.
4. Now, transfer this mixture to the slow cooker. Add the seared chicken breasts back into the pot along with 1 tablespoon of tomato paste. Give it a good stir to ensure everything is well mixed.
5. Cover the slow cooker and set it to cook on low for five to six hours or on high for three to four hours. The goal is for the chicken to be fully cooked and tender.
6. When the cooking time is nearly up, use a meat thermometer to check the internal temperature of the chicken. It should read at least 165 degrees Fahrenheit to ensure it’s safe to eat.
7. About 15 minutes before serving, add the reserved juice of the lime and the thawed frozen corn kernels to the slow cooker. Cover and cook for an additional three to five minutes.
8. Once done, carefully remove the chicken from the slow cooker. Using two forks, shred it into bite-sized pieces. This will create a lovely texture for the soup.
9. To serve, ladle the Slow Cooker Chicken Fajita Tortilla Soup into bowls and top it with crispy tortilla strips, diced cilantro, and slices of avocado, if desired.
10. To make the crispy tortilla strips, preheat your oven to 350 degrees Fahrenheit. Cut tortillas into strips and lay them on a nonstick baking sheet. Lightly spray both sides with cooking spray and sprinkle with salt and pepper. Bake for about 20 minutes or until golden and crispy.

Tips for Success

To ensure your Slow Cooker Chicken Fajita Tortilla Soup turns out perfectly every time, here are some tips!

• Storage: This soup stores well in an airtight container in the refrigerator for up to three days. Just make sure it cools completely before sealing.
• Freezing: You can freeze leftovers for up to three months. Thaw in the refrigerator overnight before reheating.
• Pairing: Serve this soup with a side of cornbread or a fresh salad for a complete meal.
• Adjust Spices: Feel free to tweak the spice levels to suit your taste. Add more cayenne pepper for heat or skip it altogether.
• Variations: Add beans or additional vegetables like zucchini or carrots for a heartier soup.

Serving Options for Slow Cooker Chicken Fajita Tortilla Soup

When it comes to serving this Slow Cooker Chicken Fajita Tortilla Soup, the options are plentiful! Here are some ideas:

• With Tortilla Strips: Top your soup with homemade crispy tortilla strips for an added crunch.
• Side of Rice: Serve with a side of rice or quinoa to make it even more filling.
• Perfect for Lunch: This soup makes a fantastic choice for lunch, as it reheats beautifully without losing flavor.
• Family Gatherings: Ideal for gatherings, simply double the recipe and serve it in a big pot for everyone to enjoy.
• Garnishes: Offer a variety of garnishes like shredded cheese, diced onions, or sour cream to allow everyone to customize their bowl.
• Seasonal Serving: Perfect for cozy winter nights, but delicious enough to enjoy any time of the year.

FAQ

Conclusion

The Slow Cooker Chicken Fajita Tortilla Soup is truly a bowl of warmth and comfort, packed with flavor and nutrition. It’s an easy recipe that brings together family and friends over a delightful meal. If you haven’t tried making this soup yet, I encourage you to give it a go! You’ll find it’s perfect for any occasion and will likely become a go-to in your recipe rotation.

Slow Cooker Chicken Fajita Tortilla Soup

The ultimate comfort food, Slow Cooker Chicken Fajita Tortilla Soup is a rich and hearty dish that is perfect for a cozy night in. Packed with tender chicken, vibrant vegetables, and spices, this easy weeknight dinner comes together effortlessly in your slow cooker. Make it tonight for a warm and satisfying meal!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 15 minutes mins

Course Dinner, Soups

Cuisine Mexican

Servings 6 servings

Calories 350 kcal

Equipment

• Baking Sheet
• Chef's Knife
• Slow Cooker
• Skillet
• Oven
• Cutting Board

Ingredients

  

• 2 tablespoons canola oil
• 3 boneless and skinless chicken breasts
• 6 cups chicken stock
• 2 cloves garlic minced
• 1 yellow onion medium, diced
• 2 bell peppers seeded, stemmed, and diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon tomato paste
• 1 lime reserve juice
• 11 ounces frozen corn kernels thawed

Instructions

 

• Add 2 tablespoons of canola oil to a large skillet over medium heat. Allow the oil to get hot enough that a sprinkle of water sizzles when it hits the surface. This will create a great sear.
• Carefully place the 3 boneless and skinless chicken breasts in the skillet. Sear them until they are lightly golden brown on both sides, approximately three to four minutes per side. This step is crucial for developing flavor.
• Once the chicken is seared, take it out of the skillet and set it aside on a plate. In the same skillet, add the 6 cups of chicken stock, followed by the diced yellow onion, minced garlic, diced bell peppers, and all the spices: salt, black pepper, cayenne, cumin, and chili powder. Stir gently to combine.
• Transfer this mixture to the slow cooker. Add the seared chicken breasts back into the pot along with 1 tablespoon of tomato paste. Give it a good stir to ensure everything is well mixed.
• Cover the slow cooker and set it to cook on low for five to six hours or on high for three to four hours. The goal is for the chicken to be fully cooked and tender.
• When the cooking time is nearly up, use a meat thermometer to check the internal temperature of the chicken. It should read at least 165 degrees Fahrenheit to ensure it's safe to eat.
• About 15 minutes before serving, add the reserved juice of the lime and the thawed frozen corn kernels to the slow cooker. Cover and cook for an additional three to five minutes.
• Once done, carefully remove the chicken from the slow cooker. Using two forks, shred it into bite-sized pieces. This will create a lovely texture for the soup.
• To serve, ladle the Slow Cooker Chicken Fajita Tortilla Soup into bowls and top it with crispy tortilla strips, diced cilantro, and slices of avocado, if desired.
• To make the crispy tortilla strips, preheat your oven to 350 degrees Fahrenheit. Cut tortillas into strips and lay them on a nonstick baking sheet. Lightly spray both sides with cooking spray and sprinkle with salt and pepper. Bake for about 20 minutes or until golden and crispy.

Notes

• Tip 1: This soup stores well in an airtight container in the refrigerator for up to three days. Just make sure it cools completely before sealing.
• Tip 2: You can freeze leftovers for up to three months. Thaw in the refrigerator overnight before reheating.
• Tip 3: Serve this soup with a side of cornbread or a fresh salad for a complete meal.
• Tip 4: Feel free to tweak the spice levels to suit your taste. Add more cayenne pepper for heat or skip it altogether.
• Tip 5: Add beans or additional vegetables like zucchini or carrots for a heartier soup.

Keyword chicken tortilla soup, Comfort Food Soup, easy soup recipes, slow cooker fajitas

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Meet Penny Porter

I bring the energy to our cooking sessions. I don’t have a “specialty” because I love it all I’m just as happy kneading dough as I am stirring a spicy curry. My favorite part of being on this team is the variety. One day we’re making pasta from scratch, and the next we’re grilling outdoors. I love the fast-paced creative process and am always the first one to grab an apron when a new idea pops up.