Slow Cooker Chicken Fajita Soup

chicken-fajita-soup

Hello friends!  I have a great soup for you all today that is super simple to make and packed full of flavor.

This Chicken Fajita Soup has all the flavors of a chicken fajita but in a bowl.  It has a chicken broth base and the addition of rice to fill up that tummy.

We’ve got the peppers and onions.  We’ve got thinly sliced chicken.  We’ve got l-o-t-s of garlic.  And we’ve got all the spices of Mexico ~ chili, cumin, paprika, cayenne and onion powders.

My son and I prefer things a little on the hotter side.  He’s a little more adventurous than I am in that respect, but I do like a little burn on the tongue.

Plus it gives me all the more reason to load my soup up with things that will cool my mouth, like tortilla chips, some slices of avocado, extra cheese and a dollop of sour cream!

This soup is made on the mild side.  I suggest the first time you make it, you make it as the recipe states and then readjust to your personal taste.  You can add a jalapeno pepper (or two 🙂 ), jack up the chili powder and cumin, or if you REALLY like heat, up the cayenne.  Any way you do it you can’t go wrong with this chicken fajita soup.

NOTES AND SUGGESTIONS:

There are a lot of ingredients in this soup, but I don’t want that to deter you from trying it.  Here are some suggestions to get you out of the kitchen quicker:

  1. Combine all your spices first.  It’s so much easier to dump a small bowl of spices into the pan all at once that have been pre-measured then trying to find them, measure them and then get them in pan BEFORE things start to burn.
  2. Next cut up all the veggies and then the chicken
  3. Grate the cheese
  4. Open up all the canned items and drain the beans.

Once you have your little arsenal of ingredients together you can just plow right through this and get it into the crockpot and get on with your day!

Slow Cooker Chicken Fajita Soup

Ingredients

2 Tablespoons Olive Oil
1 Tablespoon Organic Butter
2 Organic Chicken Breasts, sliced
1 Organic Onion, thinly sliced
1 Organic Red Pepper, thinly sliced
1 Organic Green Pepper, thinly sliced
5 Cloves Organic Garlic, minced
64 oz. Organic Chicken Broth (I used this|)
1 (15 oz) Can Organic Black Beans, rinsed and drained (preferably no salt)
1 (4 oz) Can Green Chilies
1 (14 oz) Can Organic Crushed Tomatoes
3/4 Cup Organic Brown Rice, uncooked
1 cup freshly grated Pepper Jack cheese
SPICE MIXTURE:
2-3 teaspoons Chili Powder
2 teaspoons Cumin
2 teaspoons Cane Sugar
1 teaspoon Cayenne Pepper (optional)
1 teaspoon Onion Powder
1/2 teaspoon Smoked Paprika
1-2 teaspoons Salt (depending on if you're using Low Sodium broth)
1/2 teaspoon Freshly Ground Pepper
1/2 teaspoon Oregano
2 tablespoons cornstarch

Instructions

  1. This soup comes together quickest if you prepare everything ahead of time
  2. Begin by combining the spices in a small bowl (chili, cumin, sugar, cayenne, onion, paprika, salt, pepper, oregano & cornstarch)
  3. Slice up the peppers, onion and lastly the chicken. Open up the canned items and drain and rinse the beans
  4. In a large stockpot (over med/high heat) add the olive oil and let it get warm (approx. 1 min) ~ add the butter and once that melts add the peppers, onions and chicken. Stir them around to get coated with the oil/butter. You want to start with a hot surface so let the oil and butter sizzle
  5. Sprinkle the spices all over and cook it all until the chicken is cooked and the peppers are softened (approx. 4 min)
  6. Carefully, add the chicken broth, stir and let it come to a boil
  7. Meanwhile, add the rest of the ingredients to a slow cooker (beans, chilies, tomatoes and the rice). Set it to high
  8. Add the soup to it and let it cook for 1 - 1 1/2 hours or until rice is cooked and tender
  9. Add cheese the last 30 minutes of cooking
  10. Garnish individual servings with sliced avocado, extra shredded cheese, tortilla chips and/or sour cream

Notes

The spiciness of this soup is very versatile and a personal choice. This recipe is made to be mild. You can increase the heat by adding a jalapeno pepper during the saute process, adding more cayenne pepper, cumin and/or chili powders.

The rice will continue to absorb the liquid the longer it sits. You may need to add more liquid for leftovers when reheating.

http://www.happilyunprocessed.com/2016/10/27/slow-cooker-chicken-fajita-soup/

Recipe Inspired by:  CarlsbadCravings
I used all organic ingredients when making this recipe, and hope you do too!  🙂

 

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