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5 from 1 vote

Slow Cooker Chipotle Chicken Fajita Soup

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! 
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Main Course, Soup
Cuisine: American, Mexican
Servings: 5
Calories: 308kcal
Author: Lauren Allen


  • 1 pound boneless skinless chicken breasts (about 2-3 breasts)
  • 2 teaspoons ground cumin
  • salt and freshly ground black pepper
  • 1 onion , chopped
  • 14.5 ounce can diced tomatoes with green chilies
  • 1 chipotle chili in adobo sauce PLUS 1 TBSP sauce from the can*
  • 1/2 teaspoon dried oregano leaves
  • 1 cup frozen corn
  • 15 ounce can black beans , drained and rinsed
  • 1 bell pepper , chopped
  • 2 cups low-sodium chicken broth
  • 1 avocado , for topping
  • 1/2 cup fresh cilantro for topping
  • white corn tortillas for serving


  • Season chicken breasts with salt, pepper, and 1 teaspoon of the ground cumin and place them in the bottom of your slow cooker. 
  • Add chopped onions, diced tomatoes, chipotle chili and adobo sauce, oregano, remaining 1 teaspoon of cumin, corn, black beans, bell pepper, and chicken broth
  • Cover and cook on LOW 3.5 - 4 hours or HIGH for 2 - 3 hours, until chicken is cooked through (but not overcooked). ¬†Shred chicken.
  • Serve soup warm, topped with fresh avocado and cilantro and with warm corn tortillas on the side.


*Canned chipotle chiles in adobo sauce can be found in the Mexican food section at your grocery store. A great tip: Pour the leftover contents into a freezer ziplock bag and save for another recipe.


Calories: 308kcal | Carbohydrates: 29g | Protein: 28g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 145mg | Potassium: 1031mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1245IU | Vitamin C: 51.7mg | Calcium: 52mg | Iron: 3.6mg