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This rich and creamy Chicken Fajita Soup features tender chicken, vibrant peppers, and onions, all cooked together in a flavorful, comforting broth.
Ingredients
- 5 cups chicken broth
- 2 pounds boneless, skinless chicken thighs
- 1 (15 oz) can fire roasted tomatoes
- 1 small red onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 jalapeño pepper, seeded and chopped
- 2 tablespoons Homemade Fajita Seasoning
- 3 cloves garlic, minced
- 4 oz cream cheese, softened
- 2 teaspoons salt
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Add the chicken thighs to the bottom of the slow cooker. Sprinkle half of the fajita seasoning over the chicken.
- Pour in the fire roasted tomatoes, followed by the chopped onions, bell peppers, garlic, and jalapeño. Add the remaining fajita seasoning and chicken broth.
- Cook on high for 3 hours (or low for 6 hours). Once cooked, remove the chicken, shred it, and return it to the slow cooker.
- To incorporate the cream cheese smoothly, take some of the broth and blend it with the cream cheese in a food processor until smooth. Add this mixture back into the slow cooker and cook for an additional 30 minutes (or 1 hour if on low).
- Before serving, stir in fresh cilantro and lime juice.
Serve hot and enjoy!
