Cheesy Slow Cooker Chicken Fajita Soup
This cheesy chicken fajita soup combines bold spices, fresh vegetables, and creamy cheese for a comforting slow cooker meal perfect any day of the week.
Equipment
- 1 slow cooker 5-6 quart
- 2 forks for shredding chicken
Ingredients
- 1 lb boneless chicken breast
- 15 oz corn drained
- 15 oz black beans drained and rinsed
- 1 cup yellow onion chopped
- 3/4 cup green bell pepper chopped
- 3/4 cup red bell pepper chopped
- 3 cloves garlic minced
- 1 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1 tsp salt
- 3/4 tsp ground black pepper
- 1/4 tsp red pepper flakes optional
- 3 1/2 cups chicken broth
- 8 oz cheddar cheese freshly shredded
- 1 cup heavy cream
- 4 Tb all-purpose flour see notes
- Chives or green onions for topping
- Avocado for topping
- Tortilla strips for topping
- Ground black pepper for topping
Instructions
- Add chicken, corn, black beans, onion, bell peppers, garlic, chili powder, cumin, paprika, salt, black pepper, red pepper flakes, and chicken broth to the slow cooker.
- Cook on high for 4 hours or on low for 8 hours.
- Remove chicken and shred it with forks; set aside.
- Gradually add freshly shredded cheddar cheese to the warm soup, stirring until melted and combined.
- Whisk together flour and heavy cream until smooth, then stir into the soup.
- Return shredded chicken to the slow cooker, cover, and cook an additional 30 to 40 minutes.
- Serve the soup warm topped with chives or green onions, avocado slices, tortilla strips, and extra ground black pepper if desired.
Notes
- Use freshly shredded cheese for better melting.
- Substitute 2 Tb cornstarch for flour for gluten free option.
- Stores well refrigerated for 3-4 days.