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- 2 boneless, skinless chicken breasts - 1 large onion, sliced - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 can (14 oz) diced tomatoes, undrained - 2 cups chicken broth - 1 can (15 oz) black beans, rinsed and drained - 1 can (8 oz) corn, drained - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Juice of 1 lime - Fresh cilantro, for garnish - Tortilla chips, for serving In this recipe, we use fresh chicken breasts as the base. You can choose any brand you like. I prefer the ones with no added hormones for better taste. The onions and bell peppers add a sweet crunch. Slice them thinly for even cooking. The colorful red and green bell peppers also give the soup a nice look. Canned ingredients save time. I use diced tomatoes to add moisture. They bring great flavor, too. Chicken broth adds depth to the soup. Black beans and corn provide protein and sweetness. Rinse the beans well. This step removes extra salt and keeps the soup light. The seasonings are key! Chili powder adds a kick, while cumin gives warmth. Smoked paprika adds a nice, smoky flavor. Adjust salt and pepper to your liking. Finally, lime juice brightens the soup. Fresh cilantro adds a pop of color. Serve with crunchy tortilla chips for a fun texture. This soup is perfect for any day! Start by placing the chicken breasts at the bottom of your slow cooker. This helps them cook evenly. Next, layer the sliced onion and bell peppers on top of the chicken. The sweet onion and peppers add great flavor. Now it's time to add the seasonings. Sprinkle minced garlic, chili powder, cumin, smoked paprika, salt, and pepper over the layers. These spices will give your soup a warm kick. Pour in the canned diced tomatoes with their juices, followed by the chicken broth. This liquid will help the flavors blend well as it cooks. You have two cooking settings to choose from: low and high. Cooking on low for 6-8 hours gives you a rich flavor. If you're in a hurry, use the high setting for 4-5 hours. Both methods work well, but low is best for deep flavors. Timing is key. If you can, check the soup a few times as it cooks. This way, you can adjust the seasoning and ensure everything is cooking nicely. About 30 minutes before serving, it’s time to shred the chicken. Use two forks to pull the chicken apart right in the slow cooker. This helps the chicken soak up all the tasty broth. Now, add in the black beans and corn. Stir everything well so the beans and corn mix in with the chicken and broth. This adds texture and makes the soup even heartier. After everything is heated through, stir in the lime juice for a fresh zing. To boost the taste of your soup, add more spices. Try some cayenne pepper for heat or oregano for a fresh touch. Fresh herbs, like cilantro or parsley, can make a big difference. If you use canned ingredients, choose high-quality ones. They can save time while still tasting good. You can also make this soup on the stovetop or in an Instant Pot. For the stovetop, cook on medium heat for 30-40 minutes. In an Instant Pot, set it for 10 minutes on high pressure. Adjust cooking time based on your method. For a faster option, shredding the chicken sooner helps blend flavors well. Garnish your soup with fresh cilantro for a pop of color and flavor. You can also add diced avocado or a dollop of sour cream. Serve tortilla chips on the side for a crunchy treat. This adds texture and makes the meal more fun. You can also pair it with a simple salad or rice for a complete dinner. {{image_2}} You can easily make this soup fit your diet. For gluten-free needs, use gluten-free broth. This soup is naturally dairy-free, so you are all set there! If you want a vegetarian version, swap the chicken for firm tofu or a mix of beans. You can use lentils or chickpeas for extra protein. These swaps keep the dish tasty and filling. Feel free to change the protein! Turkey works great instead of chicken. If you want a plant-based option, tofu is a smart choice. You can also try tempeh for a nutty flavor. When it comes to veggies, you can add zucchini or carrots. These will add sweetness and nutrition. Mix in some spinach or kale for extra greens and color. You can easily adjust the heat. If you like it mild, skip the chili powder or use less. For a spicy kick, add extra chili powder or some jalapeños. You can also include hot sauce right before serving. Toppings can make a difference too! Try adding sliced jalapeños, hot salsa, or even a sprinkle of cayenne pepper. These changes let you enjoy your soup just the way you like it! To store your chicken fajita soup, let it cool first. Pour it into an airtight container. This keeps the soup fresh and safe. You can store it in the fridge for about 3 to 4 days. Make sure to check for any odd smells or changes in texture before eating. Freezing is a great way to save your soup for later. First, let the soup cool completely. Then, pour it into freezer-safe bags. Remove as much air as possible before sealing. You can freeze it for up to 3 months. When you want to eat it, thaw it in the fridge overnight. To reheat, pour the soup into a pot. Heat it on low until it warms up. You can also thaw it in the microwave. Just be careful to heat it slowly to keep all the flavors. To reheat your soup without losing flavor, use a pot on the stove. Heat it gently and stir often. This helps keep the taste rich. If you must use the microwave, do it in short bursts. Stir the soup between each burst. This way, it heats evenly. Avoid heating too long, as it can change the texture. Yes, you can use frozen chicken breasts in this recipe. Make sure to add extra cooking time. For best results, cook on high for about 5-6 hours. If you cook on low, aim for 8-9 hours. Always check that the chicken is cooked through before shredding. Frozen chicken is safe and easy for busy days. To spice up your soup, try adding jalapeños or hot sauce. You can also boost the chili powder. For a smoky kick, add more smoked paprika. Another great choice is cayenne pepper. Start with a little and taste as you go. Adjust to your heat level. This soup pairs well with tortilla chips for crunch. You might also enjoy it with fresh avocado slices. A dollop of sour cream adds creaminess, too. Consider serving it with a side salad for balance. Cornbread or quesadillas are tasty options as well. You can store this soup in the fridge for up to 4 days. Make sure to cool it before putting it in an airtight container. If you need to keep it longer, freeze it. It stays fresh for up to 3 months in the freezer. Always reheat until hot before serving. This Chicken Fajita Soup uses simple ingredients for rich flavor. You layer chicken, veggies, and spices in the slow cooker, then enjoy it with chips. Remember, you can adapt this soup to fit any diet or flavor preference. Store leftovers in the fridge or freezer for later. The next time you crave comfort food, this soup is a great option. Try it out and make it your own!

Slow Cooker Chicken Fajita Soup

Warm up with this deliciously spicy Fiery Slow Cooker Chicken Fajita Soup! Packed with tender chicken, vibrant bell peppers, and hearty black beans, this easy recipe is perfect for a comforting weeknight meal. Just toss your ingredients in the slow cooker and let the magic happen. Elevate your soup with fresh cilantro and crunchy tortilla chips. Click to explore the full recipe and bring the heat to your kitchen today!
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Ingredients
  

2 boneless, skinless chicken breasts

1 large onion, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

3 cloves garlic, minced

1 can (14 oz) diced tomatoes, undrained

2 cups chicken broth

1 can (15 oz) black beans, rinsed and drained

1 can (8 oz) corn, drained

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, for garnish

Tortilla chips, for serving

Instructions
 

Place the chicken breasts at the bottom of the slow cooker.

    Add the sliced onion, red bell pepper, and green bell pepper over the chicken.

      Sprinkle minced garlic, chili powder, cumin, smoked paprika, salt, and pepper over the top.

        Pour in the canned diced tomatoes (with their juices) and chicken broth.

          Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours.

            About 30 minutes before serving, shred the chicken using two forks directly in the slow cooker and add in the black beans and corn. Stir well.

              Once heated through, stir in the lime juice. Adjust seasoning if necessary.

                Serve the soup hot, garnished with fresh cilantro and topped with tortilla chips for added crunch.

                  Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6