An easy slow cooker chicken fajita soup recipe.
True confession time.
I have a love-hate relationship with having my family home for school vacations.
I love, love, love getting to spend time with them. If I could, I would spend every moment of break snuggling them on the couch.
On the other hand, I hate, hate, hate having everyone look to me at meal times.
Every day. Three meals a day. They look at me like – what’re we gonna eat???
At least that is how I feel. Whether or not they actually will fend for themselves if left alone, who knows.
I just feel like I need to be standing in the kitchen asking, “Who’s hungry?” “What do you feel like?”
But this break is going to be different.
This break I’m being proactive in planning a weekly Soup/Salad/Sandwich prep.
At the start of each week I plan to use my slow cooker to make a big batch soup.
Then, I plan to spend 15 – 20 minutes prepping vegetables to go in a salad or on a sandwich.
My family will know what is available to them, and that they are responsible for feeding themselves when hunger strikes.
I will definitely be making this Slow Cooker Chicken Fajita Soup the first week my family is all at home.
This is a hearty soup that pairs well with a simple cheese quesadilla or a salad with corn, black beans, and tomatoes.
This Slow Cooker Chicken Fajita Soup feeds 6 as a main dish. But as a soup/salad/sandwich combo, I think I’ll get closer to 12 servings.
Slow Cooker Chicken Fajita Soup
- 1 pound boneless, skinless chicken breasts diced
- 1 packet Simply Organic Fajita Seasoning
- 1 clove garlic minced
- 1 jalapeno pepper seeds removed and chopped
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 onion diced
- 1 15 ounce can fire roasted diced tomatoes
- 6 cups chicken broth
- 1 16 ounce cream cheese optional
Add chicken breasts to the bottom of the slow cooker.
Sprinkle the fajita seasoning and minced garlic over the chicken breasts.
Layer the vegetables over the chicken.
Pour in the chicken broth. Set slow cooker on low and cook 8 hours.
OPTIONAL: After the soup has cooked 7 1/2 hours, stir in the block of cream cheese. Cook an additional half hour before serving.
There are many ways to stretch this soup so it will make a larger quantity. Add 2 more cups of broth and another can of tomatoes.
Or, add a can of black beans and 2 cups cooked rice.
Or, add a can of pinto beans, another can of tomatoes, and a bag of frozen sweet corn.
Really, there are so many ways you can bulk up this soup if you need to get more servings – and all of them are inexpensive. Just get creative!
It is so perfect to make a big batch at the beginning of the week and then let everyone help themselves. Mommas! Prep ahead and give yourself a well deserved break!