Crock Pot Chicken Fajita Soup

A bold, low-carb slow cooker soup loaded with tender shredded chicken, bell peppers, and Tex-Mex seasoning. A simple dump-and-go recipe that is keto friendly, gluten free, and ready with almost zero hands-on effort.

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Prep Time 10

Cook Time 6

Total Time 6 10

Servings: 6 portions

Course: Dinner, Main Course, Soup

Cuisine: American, Tex-Mex

Calories: 164

Ingredients Equipment Method Notes

Ingredients

1.5 lbs boneless skinless chicken breasts Fresh or frozen both work. Chicken thighs may also be substituted.
1 can (10 oz) diced tomatoes with green chilies Rotel brand recommended. Hot variety for extra spice.
1 can (14 oz) chicken broth Low sodium preferred for better flavor control.
1 packet (1 oz) taco seasoning
1 green bell pepper Diced.
1 red bell pepper Diced.
1 medium onion Diced.
1 tsp minced garlic Jarred or freshly minced both work well.

Equipment

6-quart crock pot or slow cooker
Two forks for shredding chicken
Crock pot liner (optional for easy cleanup)

Method

Add all ingredients directly into a 6-quart crock pot. No pre-cooking or browning is needed. Stir briefly to distribute the seasoning.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Do not lift the lid during cooking. The chicken is done when it reaches an internal temperature of 165 degrees F and shreds easily with a fork.
Remove the chicken from the crock pot and place it on a cutting board. Shred using two forks or a hand mixer on low speed for about 30 seconds.
Return the shredded chicken to the crock pot and stir well to combine with the broth and vegetables. Let sit for 5 minutes before serving.
Ladle into bowls and serve hot with your favorite toppings such as sour cream, shredded cheddar cheese, fresh cilantro, and tortilla chips.

Notes

For extra heat, add red pepper flakes or a half teaspoon of chili powder before cooking. Stir in a softened block of cream cheese during the last 30 minutes for a creamy version. Add a drained can of black beans or a cup of corn during the last hour for extra heartiness. Leftovers keep in the refrigerator for up to 5 to 7 days and freeze well for up to 3 months.