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Cheesy Slow Cooker Chicken Fajita Soup Recipe
Ash Tyrrell

Cheesy Slow Cooker Chicken Fajita Soup Recipe

I recently tried making this cheesy slow cooker chicken fajita soup, and let me tell you—it was a game changer! The flavors melded perfectly, and the cheese added a creamy richness that was irresistible.
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Prep Time 15 minutes
Cook Time 4 hours
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless chicken breast: Tender and lean perfect for shredding.
  • 15 oz corn drained: Adds a sweet crunch that balances the spices.
  • 15 oz black beans drained and rinsed: Provides protein and fiber.
  • 1 cup yellow onion chopped: Brings a savory depth to the soup.
  • ¾ cup green bell pepper chopped: Adds a mild, slightly sweet flavor.
  • ¾ cup red bell pepper chopped: Offers a hint of sweetness and color.
  • 3 cloves garlic minced: Enhances the overall aroma and taste.
  • 1½ tsp chili powder: Gives the soup its signature warmth.
  • ¼ tsp cumin: Adds an earthy smoky undertone.
  • ¼ tsp paprika: Contributes a subtle smokiness.
  • 1 tsp salt: Balances all the flavors.
  • ¾ tsp ground black pepper: Adds a mild heat.
  • ¼ tsp red pepper flakes optional: For an extra kick.
  • 3½ cups chicken broth: The base that brings everything together.
  • 8 oz cheddar cheese freshly shredded: Melts beautifully and adds creaminess.
  • 1 cup heavy cream: Makes the soup rich and velvety.
  • 4 tbsp all-purpose flour: Thickens the soup to a perfect consistency.

Method
 

  1. Begin by adding the raw chicken breasts, chopped onions, bell peppers, minced garlic, drained corn, and black beans into the slow cooker. Sprinkle in the chili powder, cumin, paprika, salt, black pepper, and red pepper flakes if using.
  2. Pour in the chicken broth and stir everything together to combine. Cover and cook on high for 4 hours or low for 8 hours.
  3. Once the cooking time is complete, remove the chicken breasts from the slow cooker. Use two forks or tongs to shred the chicken into bite-sized pieces. Return the shredded chicken to the soup and stir to incorporate.
  4. Gradually add the freshly shredded cheddar cheese to the hot soup, stirring continuously until the cheese is fully melted and the soup becomes creamy. In a separate bowl, whisk together the heavy cream and flour until smooth.
  5. Slowly pour this mixture into the soup, stirring constantly to avoid lumps. Cover and cook for an additional 30-40 minutes on high until the soup thickens to your desired consistency.
  6. Ladle the soup into bowls and garnish with your choice of toppings such as sliced avocado, chopped chives or green onions, and crispy tortilla strips. Serve hot and enjoy the comforting flavors of this cheesy chicken fajita soup.

Notes

  • Freshly Shred Your Cheese: I always shred my own cheddar cheese instead of using pre-shredded versions. It melts more smoothly and doesn't contain anti-caking agents that can affect the texture.
  • Adjust the Spice Level: If you prefer a milder soup, reduce the amount of chili powder and omit the red pepper flakes. For more heat, add diced jalapeños or a splash of hot sauce.
  • Make It Ahead: This soup tastes even better the next day as the flavors have more time to meld. Consider making it a day in advance for a quick and easy meal.
  • Customize the Toppings: Feel free to add other toppings like shredded lettuce, sour cream, or a squeeze of lime juice to enhance the flavor and presentation.