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Toss your favorite fajita flavors into a cozy, steamy soup all in one pot. Let juicy chicken, corn, black beans, and punchy spices mingle together in a super creamy base. You just set it and forget it, and you’ll have a customizable warm-up for chilly nights.
Cozy Mexican Comfort in a Bowl
I can’t get over how these classic fajita flavors turn extra soothing when you toss them into a slow cooker. My kitchen always smells awesome while this simmers away. On my busiest days, this is my easy go-to when I crave something special but don’t want to fuss over the stove all evening.
What You'll Want
- Cheddar Cheese: Melts right in for a creamy kick at the end.
- Cumin & Cilantro: Sprinkle in for that smoky taste and zingy pop.
- Chicken Broth: Makes everything soupy and tasty.
- Black Beans: Rinsed and drained brings loads of fiber and extra bite.
- Frozen Corn: Toss in for sweetness and color.
- Salsa: Mild, medium, or hot—pick your favorite for the right amount of heat.
- Cream of Chicken Soup: Makes things super rich and savory.
- Chicken: Go with boneless, skinless breasts to keep it lean.
- Toppings: Optional! Try tomato, avocado, cilantro, or crunchy tortilla strips.
Let's Throw It Together
- Serve
- Ladle soup into bowls, then pile on toppings like sour cream, avocado, tomato, or crushed tortilla chips. Dig in!
- Shred Chicken
- Pull out the cooked chicken, shred it with two forks, then stir it all back in and toss in the cheese. Let it melt for 15 minutes.
- Cook
- Pop on the lid and cook for 2-3 hours set to HIGH or 4-6 hours on LOW.
- Mix Ingredients
- Stir together salsa, black beans, cream of chicken soup, corn, cumin, broth, and cilantro. Pour over chicken in the slow cooker.
- Prepare the Slow Cooker
- Spray your slow cooker with nonstick spray, then lay the chicken on the bottom.
Switch It Up
One of my favorite things about this dish? It's so easy to tweak. Swap in chicken thighs for bigger flavor, toss in sautéed onions or peppers, or add a pinch of chili powder if you want more heat. Sometimes I’ll stir in fire-roasted tomatoes for that smoky kick.
That Just-Right Bowl
I love letting everyone build their own by putting out all kinds of toppings. Cheese melts down into the hot soup, crunchy tortilla strips are the best, and creamy avocado is heaven on top. Sometimes I change it up with a spoonful of sour cream or a little hot sauce if I’m feeling spicy.
Keep It Simple For Leftovers
This one hangs out happily in the fridge for up to four days in a sealed container. I like reheating gently on the stovetop so it warms evenly, but the microwave works fine—just don’t forget to give it a stir halfway through.
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Frequently Asked Questions
- → Can I shorten cooking time on this soup?
- Yes! Instead of 4-6 hours on low, you can cook it on high for 2-3 hours. The chicken should be soft enough to shred when done.
- → How should I use the cheese?
- Once the chicken is shredded and returned to the soup, sprinkle in the cheese. Let it melt for about 15 minutes.
- → What toppings are best for this meal?
- Tortilla strips, fresh cilantro, lime wedges, green peppers, tomatoes, or onions add great texture and flavor. Feel free to mix it up!
- → Why do I need to spray the slow cooker first?
- A quick spray keeps the ingredients from sticking, saving time on cleanup later.
- → When was this dish first shared?
- It was initially published back in November 2014 and updated in February 2024, showing it’s been loved and refined over the years.
Conclusion
This comforting soup brings the bold flavors of fajitas to a cozy bowl.Juicy chicken, vibrant spices, black beans, and sweet corn simmer together effortlessly in the slow cooker. It’s an ideal choice for a no-fuss, delicious weeknight meal with minimal prep time.