This “dump it and forget it” Slow Cooker Chipotle Chicken Fajita Soup is loaded with crazy delicious flavor, it couldn’t be easier to make, and it’s healthy too!
Thank heavens for slow cooker soups and, really, slow cooker meals in general! This type of “dump it and forget it” meal is a lifesaver for me. I’m always trying to come up with new and delicious meals that use ingredients I already have in my pantry, and this slow cooker chipotle chicken fajita soup was a WINNER!
This is one of those meals that I was “mmmmm-ing” with every single bite. It’s so fresh and light tasting that I could have eaten the entire batch, but I’m so happy I saved the leftovers because it tasted even better the next day!
I love that the ingredients for this soup are simple ones I usually have in my pantry. If you’re not familiar with a can of chipotle peppers in adobo sauce, you will LOVE them. Most recipes just call for a little of it, so put the extra in a freezer ziplock bag to use for anther recipe.
The flavors in this soup are insanely good. The smokey-ness from the adobo sauce and chipotle pepper add a little punch that is addicting.
Consider trying one of these classic soup recipes:
- Spicy Chicken Soup
- Chicken Noodle Soup
- Taco Soup
- Roasted Tomato Basil Soup
- French Onion Soup
- Chile Verde Soup
- 1 Tablespoon olive oil
- 1 onion , chopped
- 1 bell pepper , chopped
- 2 cloves garlic , minced
- 14.5 ounce can diced tomatoes with green chilies
- 1 chipotle chili in adobo sauce PLUS 1 Tablespoon sauce from the can (or more, for more heat)
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano leaves
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- salt and freshly ground black pepper
- 1 pound boneless skinless chicken breasts , or add leftover cooked chicken (like rotisserie) at the end
- 4 cups low-sodium chicken broth
- 1 cup frozen corn
- 15 ounce can black beans , drained and rinsed
- 1 avocado , for topping
- 1/2 cup fresh cilantro for topping
- tortillas , optional, for serving
- Add olive oil to a soup pot over medium heat. Once hot (but not smoking) add onion and bell pepper and saute for a few minutes. Add garlic and cook for 30 seconds. Add diced tomatoes, chiptole chili and adobo sauce, cumim, oregano, chili powder, paprika, salt and pepper and stir to combine. Add chicken breasts or tender and broth. Cook over medium heat until chicken is cooked through. Remove chicken to a plate and shred with forks.
- Add black beans and corn to the pot and cook until warmed. Return shredded chicken to the pot. Serve topped with avocado and cilantro, and tortillas on the side, if desired.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.