Creamy Chicken Fajita Soup

September 15, 2016


Creamy Chicken Fajita Soup

Creamy Chicken Fajita Soup

Ingredients

  • 1 lb boneless skinless chicken breasts
  • 1 Tbsp oil (I use avocado or coconut.)
  • 1 bell pepper, diced
  • 1 medium onion, diced
  • 1 tsp minced jalapeño
  • dash cayenne pepper
  • 1 tsp cumin
  • ¼ cup minced cilantro
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 cup salsa
  • 1 can (15 oz) sweet corn, drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1½ cups water
  • Toppings:
  • shredded cheese
  • sour cream
  • diced avocado
  • fresh cilantro

Instructions

  1. Slow Cooker:
  2. Coat the slow cooker with the oil and add all soup ingredients.
  3. Cook on low heat for 4-6 hours or high heat for 2-3.
  4. 30 minutes before serving, remove chicken, shred with two forks, then return back to the soup.
  5. Serve with desired toppings.
  6. Stock Pot:
  7. Cook and shred chicken breasts (or use rotisserie chicken).
  8. In a stock pot over medium heat, add the oil, bell pepper, onion, jalapeño, cayenne, and cumin. Cook until the peppers and onion are translucent and fragrant.
  9. Add all remaining ingredients to the stock pot and bring to a boil. Reduce heat and simmer until ready to serve.
  10. Serve immediately and add desired toppings.
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By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!

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