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
Ingredients
- 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
Instructions
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Add chicken breasts to the bottom of the slow cooker.
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Sprinkle the fajita seasoning and minced garlic over the chicken breasts.
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Layer the vegetables over the chicken.
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Pour in the chicken broth. Set slow cooker on low and cook 8 hours.
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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!
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