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Crock Pot Tex-Mex Chicken Soup blends bright fajita tastes into a filling, warm bowl. You'll find soft chicken chunks, black beans, corn kernels, and zesty southwestern seasonings all simmered together in a rich, smooth broth. It's just what you need when it's cold outside - a simple yet satisfying meal that's totally adaptable to your taste.
A Taste of Southwest Comfort
I can't get enough of how this soup turns traditional fajita flavors into something so snug and heartwarming. My crock pot handles everything while making my house smell absolutely wonderful. It's now my favorite for those hectic days when I want food that seems like I slaved away but actually took just minutes to throw together.
Ingredients List
- Chicken: Use boneless, skinless breasts for healthy protein.
- Cream of Chicken Soup: This makes everything thick and tasty.
- Salsa: Pick any heat level you want.
- Frozen Corn: Adds a nice crunch and sweetness.
- Black Beans: Wash and drain them first for extra nutrition.
- Chicken Broth: Creates the tasty base liquid.
- Cumin & Cilantro: Gives that smoky, fresh Tex-Mex taste.
- Cheddar Cheese: Makes everything richer and creamier.
- Toppings: If you want, add tortilla strips, diced tomatoes, fresh cilantro, or avocado chunks.
Cooking Steps
- Get Your Slow Cooker Ready
- Give your slow cooker a quick spray and put the chicken pieces on the bottom.
- Combine Everything
- Grab a bowl and mix up your cream of chicken soup, salsa, corn, black beans, chicken broth, cumin, and cilantro. Dump it all over the chicken.
- Let It Cook
- Put the lid on and cook for 4-6 hours on LOW or 2-3 hours on HIGH.
- Break Up The Chicken
- Take out the chicken pieces, pull them apart with forks, and put back in the pot. Stir in your cheese and cook another 15 minutes until it melts in.
- Add Final Touches
- Throw on whatever toppings you like - maybe some crunchy tortilla bits, chopped tomatoes, or a dollop of sour cream. Grab a spoon and dig in while it's hot!
Customizing Your Soup
What makes this soup so great is how you can change it up however you want. Sometimes I'll swap in chicken thighs for more flavor or toss in extra veggies like cooked bell peppers and onions. When I want more heat, I'll add a bit of chili powder or fajita mix. And trust me, fire-roasted tomatoes really give it an amazing smoky taste.
Serving Suggestions
I truly enjoy creating a topping station so everyone can fix their own bowls. Watching cheese slowly melt into the hot soup while adding crunchy tortilla chips and cool avocado chunks makes every serving unique. I might add a spoonful of sour cream or several drops of hot sauce depending on what I'm feeling that day.
Storage Tips
You can keep this soup in the fridge for 3-4 days if you put it in a container with a tight lid. When you want to warm it up again, I think it's better to do it slowly on the stove and stir it now and then so it heats all the way through. If you're rushed, your microwave works fine too - just remember to stir it halfway to get the best results.
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Common Questions
- → Can I make this soup on high heat instead?
- Yep! Use high heat for 2-3 hours instead of 4-6 hours on low. Just check if the chicken shreds easily to know it’s done.
- → When do I add the cheese?
- After shredding and putting the chicken back in, stir in the cheese. Let it cook another 15 minutes or until melted.
- → What toppings go well with it?
- Try tortilla strips, fresh lime, cilantro, diced tomato, onion, or pepper. Customize it however you like!
- → Why use cooking spray in the pot?
- It keeps the food from sticking and makes cleanup faster and easier.
- → How long has this been around?
- This dish was first shared in November 2014 and refreshed in February 2024. It’s been tested and tweaked for years!
Final Thoughts
This simple slow-cooked soup blends classic fajita ingredients.It’s loaded with tender chicken, black beans, corn, and spices for a comforting weeknight meal. Let the slow cooker do the work while you enjoy an easy-to-make dinner with bold flavors.