SO here’s the deal. I LOVE this soup. I LOVE that it is chock full of delicious veggies, lean protein, and that you can omit the grains if you want to. As many of you know, my husband is doing a weight loss challenge with some of his buddies right now, so I have been trying to cook healthfully for our family as much as I can. This soup is a great way to do that.
What’s more – this Healthy Crock Pot Chicken Fajita Soup is freaking delicious. It is like comfort in a bowl. It feels like you are eating the most amazing fajitas, without any of the guilt. That is a win – win – in my book.
Also – what I love about this soup is that it is totally foolproof. Don’t have the exact ingredients in your pantry?? Feel free to improvise. I usually use fresh bell peppers in this soup – but the last time I made it, all I had were frozen sliced ones, so in the pot they went. They saved me 10 minutes of dicing – and you know what – the soup tasted JUST AS GOOD. So not only is the recipe foolproof, but it is also an “everything but the kitchen sink” recipe. If you feel like it could work – throw it in.
Last but not least – this recipe takes about 15 minutes to assemble. The longest part will be gathering the items you need. You literally throw everything in the crock pot, set it on high for 8 hours – and BOOM. You’re good to go.
Also – FYI – this Healthy Crock Pot Chicken Fajita Soup recipe is designed to feed a crowd, or to have leftovers to freeze. If you want to, feel free to cut the recipe in half. I know, I know, all my recipes make A TON of food (see this sugar cookie dough recipe for like 50+ cookies) but if I am going to cook… I go big.
It is what it is. This is me. 🙂
Emily’s Healthy Crock Pot Chicken Fajita Soup
Shop Emily’s Healthy Crock Pot Chicken Fajita Soup :
4 Chicken Breasts
48 oz of Chicken Stock – and then some for adding at the end (two large boxes)
2 – 15 oz cans of diced tomatoes
2 – 4oz can of diced green chiles
1 yellow onion – diced
6 cloves of garlic – diced
1 red bell pepper and 1 yellow bell pepper (or if you want to save time you can use a bag of frozen sliced pepepers)
1 bag frozen sweet corn
1 can of black beans – drained
Juice of 2 limes
3 Tbsp chili powder
2 Tbsp cumin
2 Tbsp salt
Optional: 1 jalapeno de-seeded, de-ribbed, and chopped, if you like a little extra spice
Optional: 1 cup quinoa – rinsed
Toppings: diced green onions, avocado slices, cilantro, cotija cheese << this is my favorite, so yummy and salty, sour cream, sliced jalapenos,
Optional: Baked Chickpeas! If you like something crispy on top – you can of course use tortilla chips – but since we’re trying to keep it healthy – try baked chickpeas on top! 🙂
1.) Pull out your crock pot
2.) Put in the 4 chicken breasts
3.) Put the rest of the ingredients over the chicken breasts – minus the chicken stock (if you are doing the quinoa – rinse it and put it in now too)
4.) Pour the chicken stock over the ingredients – and stir
5.) Set the crock pot to high – and let it cook for 6 hours
6.) At this point your chicken should be done. Take it out, shred it with a fork, and put it back in.
7.) Now taste your soup. If it needs something else, add it. Mine always needs more salt – but I am a salt fiend – so that’s just me. I also like to add in more chicken broth here as well, because I like my soup to actually be a soup and not a gravy. It’s up to you. Sometimes I will add in some more chili powder – it is just how I am feeling at that moment.
8.) You can serve it now – or you can do as I do – and put it on low for another couple of hours and let the chicken really marinate in all those amazing fajita flavors.
9.) While you are letting your chicken marinate on low – prep all your toppings.
**** The cotija cheese is MY FAVORITE! Like I said before it is nice and salty, and I love how it melds into this dish at the end. I also love the baked chickpea addition because I need that crunchy texture in my life. Avocados give this soup all the creaminess you need – so you really don’t even need the sour cream if you are trying to be good. I always add one slice of jalapeno to my soup in the bowl – it gives it a nice kick! Add a fresh squeeze of lime on top – and that is how I prepare mine!
10.) Ladle into bowls and let everyone do the toppings themselves.
12.) Freeze whatever you don’t use – it will keep for 6 months in the freezer. And it tastes even better leftover than the first go around!
*** Pro Tip*** I also love making some lime/cilantro rice and ladling this soup over the top of that. BUT we are trying to stay lean over here – so sadly – no rice for us right now. 🙁 ***