Slow Cooker Cheesy Chicken Fajita Soup
This crockpot cheesy chicken fajita soup slow cooks chicken, bell peppers, black beans, corn, and Rotel in a seasoned broth then finishes with cream cheese and Pepper Jack for a rich creamy Tex-Mex soup ready with minimal effort.
Print
Pin
Servings: 6
Ingredients
- 1 1/2 to 2 lbs boneless skinless chicken breasts
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 small sweet onion diced
- 1 tbsp minced garlic
- 1 10 oz can Rotel
- 1 15 oz can black beans drained and rinsed
- 1 15 oz can corn drained
- 4 cups chicken broth
- 1 packet fajita seasoning
- 1 packet taco seasoning
- Juice of 1 lime
- 4 oz cream cheese
- 1 1/2 cups Kraft Natural Pepper Jack cheese shredded, plus more for topping
For Serving
- Extra shredded Pepper Jack cheese
- Tortilla strips
- Avocado
- Fresh cilantro
- Sour cream
Instructions
- Add the chicken breasts, sliced bell peppers, diced onion, minced garlic, Rotel, black beans, corn, chicken broth, fajita seasoning, and taco seasoning to the crockpot. Stir to combine.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- Remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot.
- Add the cream cheese and shredded Pepper Jack. Stir until both are completely melted and the soup is creamy and smooth. Squeeze in the fresh lime juice and stir.
- Serve topped with extra Pepper Jack, tortilla strips, avocado, cilantro, and sour cream.
