Chicken, yes! Fajitas, yes! Soup, yes!! All three combined together make this the ultimate slow cooker soup. The wonderful thing about this dish is that you can serve it as a snack, an appetizer or an entire meal. Chicken, black beans and corn make this hearty and filling. I love adding packets of taco seasoning for a wonderful spicy flavor.
Throw this chicken fajita soup recipe straight into your slow cooker to cook and serve, or combine all of the ingredients right in a large zip-lock bag and store in the freezer for two to three weeks. This a stress-free and easy-to-make meal with only 10 minutes of simple prep. I love serving this soup with sour cream, which adds an amazing creaminess, as well cilantro to add herbaceous flavor. Finally, top with crunchy corn tortillas chips to add another dimension of flavor and texture. Make this dish tonight! You will not be disappointed.
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
Salt and pepper to taste
1 14.5-ounce can diced tomatoes
½ yellow onion, medium dice
1 tablespoon minced garlic
1 15.25-ounce can corn
1 15.5-ounce can black beans
2 1-ounce packets taco seasoning
3 15-ounce cans chicken broth
8 ounces sour cream
½ cup roughly chopped cilantro
Season chicken lightly with salt and pepper to taste, then place in a gallon zip-lock bag.
Add everything from diced tomatoes to taco seasoning to the bag. Close the bag, removing as much air from the bag as possible.
Give the bag a gentle shake to mix everything together. Store in the freezer for up to two to three weeks.
Remove from freezer the night before cooking. Place the bag in a large bowl or plate, and set in the refrigerator to thaw overnight.
When all the ingredients have completely thawed, empty the bag into a 6-quart slow cooker. Make sure to get everything out, using a spoon or spatula if needed to scrape the bag.
Add chicken broth.
Cook on high for 4 hours, or low for 7 hours.
Stir in sour cream and cilantro.
Serve with tortillas chips.
