It’s that time of year when all I want is warm comfort food. I could eat soup and rolls every day of the week if only my kids would appreciate that too. I’ve tried a lot of soups this winter and found a few of my favorites. Some are super tasty, some are unique and some are downright simple. This one lasts in the last category. This is a crock pot recipe with items you most likely have in your pantry already. It’s definitely a winner.
Chicken Fajita Soup
Picture & Recipe by the Recipe Critic
Ingredients
-
- 1 pound boneless, skinless chicken breasts
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 cup salsa
- 2 cups frozen corn
- 1 (15 ounce) can black beans, drained and rinsed
- 1½ cups water
- 1 teaspoon ground cumin
- ½ teaspoon dried cilantro
- 1 cup shredded cheddar cheese
- Optional Toppings:
- sour cream
- diced tomatoes
- green onions
- cilantro
- lettuce
- diced avocado
- tortilla strips- you can either buy them at the store or make your own!
Directions
- Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
- In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
- Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.
**Tip- I LOAD the toppings on, this is what makes the soup. So don’t go stingy on the avocado, cheese and tortillas strips. They are so yummy in this soup. Also, this serves 4-5 people. If you have a larger family, I would double the recipe.
