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 jalapeΓ±o
  • dash cayenne pepper
  • 1 tsp cumin
  • ΒΌ 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
  • 1Β½ 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, jalapeΓ±o, 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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