This slow cooker chicken fajita soup is a comforting and healthy meal that’s packed with flavor and a hint of spice. The best part? You can make this soup in your slow cooker or the Instant Pot.
Do you know what makes me incredibly happy? Getting done with work for the day only to realize that dinner has finished cooking and is ready to serve. That’s why I LOVE slow-cooker meals! Most have very little prep work involved — you literally put everything in, turn the slow cooker on and let it work its magic.
This recipe does require some chopping, but once everything is sliced and diced you’re ready to roll.
Expert advice — do NOT plan to do an at-home workout while this soup is cooking. About three hours in it starts to smell heavenly and working out with the aroma of Mexican food wafting through your house is like being tortured.
That said, once the workout was over (and we had showered) dinner was on the table in less than ten minutes, which was pretty awesome.
Fajitas Turned Into a Soup
Overall, this recipe is pretty straight-forward. All the ingredients you typically use for fajitas, just a bit more liquid to make it into a soup. After slow cooking for several hours the chicken gets tender, the peppers soften and the broth develops a robust, spicy flavor.
We ended up eating this soup for dinner two nights in row and like most soups it was even better the second night. Isaac mentioned how good it was several times so I have a feeling I’ll be making it again soon!
For the chicken I used boneless, skinless chicken thighs to add a bit of fat and flavor. If you…