Slow Cooker Creamy Chicken Fajita Soup Food

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SLOW COOKER CHICKEN FAJITA SOUP



Slow Cooker Chicken Fajita Soup image

A delicious and easy soup that takes 5 minutes to throw into the crockpot and you have an amazing flavor packed soup ready for dinner!

Provided by Alyssa Rivers

Categories     Dinner     Main Course     Soup

Time 4h10m

Number Of Ingredients 16

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
1 1/2 cups water
1 teaspoon ground cumin
1/2 teaspoon dried cilantro
1 cup shredded cheddar cheese
sour cream
diced tomatoes
green onions
cilantro
lettuce
diced avocado
tortilla strips

Steps:

  • 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.

Nutrition Facts : Calories 293 kcal, Carbohydrate 20 g, Protein 29 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 81 mg, Sodium 562 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

SPICY FAJITA SOUP



Spicy Fajita Soup image

Provided by Sandra Lee

Time 5h15m

Yield 4 servings

Number Of Ingredients 13

2 medium yellow onions, sliced
2 green peppers, cored, seeded, and sliced into strips
1/2 cup frozen corn, thawed
1 (14-ounce) can diced tomatoes
1 tablespoon chopped garlic
2 tablespoons chile powder, divided
1 chipotle pepper in adobo sauce, chopped (reserve adobe for Creamy Mexican Dip)
1 quart chicken broth
Kosher salt and freshly ground black pepper
2 cups canola oil, for frying
12 corn tortillas, cut into eighths
1 cup Monterey Jack cheese, shredded
2 scallions, sliced

Steps:

  • In the sleeve of a slow cooker, add the onions, peppers, corn, tomatoes, garlic, 1 tablespoon chile powder, chipotle, and broth. Season with and salt and pepper, to taste. Cook on low for 4 to 6 hours.
  • In a deep skillet over medium heat, add the canola oil and heat to 365 degrees F. Fry the tortilla pieces until brown and crispy, 1 to 2 minutes. Drain on brown paper and immediately season with salt and the remaining 1 tablespoon chile powder. (Reserve half the chips for Online Round 2 Recipe Creamy Mexican Dip with Spiced Chips.)
  • Preheat the broiler.
  • (Reserve 1 cup of the onion and pepper mixture for Round 2 Recipe Creamy Mexican Dip with Spiced Chips.) Ladle the soup into ovenproof bowls or crocks and top each with 2 tablespoons cheese. (Reserve remaining 1/2 cup cheese for Round 2 Recipe Crispy Steak Sandwiches.) Put the bowls on a sheet pan and put under the broiler until the cheese is brown and bubbly, 1 to 2 minutes. Garnish with scallions and serve.

SLOW COOKER CREAMY CHICKEN FAJITA SOUP



Slow Cooker Creamy Chicken Fajita Soup image

Creamy, delicious, tasty, and a little spicy (if you want), are all ways to describe this slow cooker creamy chicken fajita soup!

Provided by Camille

Categories     Main Course     Soup

Yield 6

Number Of Ingredients 13

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, rinsed and drained
1 1/2 cups water
1 teaspoon cumin
1/2 teaspoon dried cilantro
1 cup cheddar cheese, shredded
tomato, optional topping
avocado, optional topping
sour cream, optional topping
crushed tortilla chips, optional topping.

Steps:

  • Spray slow cooker with nonstick cooking spray.
  • Place chicken into slow cooker.
  • In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours).
  • Remove chicken and shred using two forks.
  • Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes.
  • Serve with your favorite fajita toppings.

Nutrition Facts : Servingsize 1 serving, Calories 3591 kcal, Fat 42 g, SaturatedFat 14 g, Cholesterol 72 mg, Sodium 12810 mg, Carbohydrate 571 g, Sugar 20 g, Protein 217 mg

LAZY SLOW COOKER CREAMY CHICKEN NOODLE SOUP



Lazy Slow Cooker Creamy Chicken Noodle Soup image

Adapted from Semi-Homemade Cooking with Sandra Lee, this is easy with yummy results. Put it on in the morning and come home to a soothing, comforting dinner. Crackers or bread and a salad finish off this meal.

Provided by Sharon123

Categories     Chicken

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 11

4 cups cooked chicken, chopped (from a store bought chicken?)
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 cup frozen peas
4 (14 ounce) cans low sodium chicken broth
2 (10 3/4 ounce) cans condensed cream of mushroom soup (with roasted garlic)
2 teaspoons fines herbes (chervil, chives, parsley, and tarragon)
salt
pepper, tp taste
2 cups egg noodles, cooked

Steps:

  • Remove skin from the chicken and chop the meat.
  • Put the chicken into a slow cooker with the onions, celery, carrots and peas.
  • Stir in broth, mushroom soup, and fines herbs. Season with salt and pepper.
  • Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.
  • When soup is finished, stir in egg noodles.
  • Season to taste and serve. Enjoy!

Nutrition Facts : Calories 272.9, Fat 10.8, SaturatedFat 2.8, Cholesterol 60.5, Sodium 679.3, Carbohydrate 19.2, Fiber 1.7, Sugar 3.8, Protein 24.9

SLOW COOKER CHICKEN FAJITA SOUP



Slow Cooker Chicken Fajita Soup image

Yield 6

Number Of Ingredients 20

3 boneless skinless chicken breasts
1 green bell pepper (diced)
1 yellow bell pepper (diced)
1 red bell pepper (diced)
1 onion (diced)
4 teaspoons minced garlic
6 cups low-sodium chicken broth
2 (15 ounce) cans fire-roasted diced tomatoes
3 teaspoons chili powder
Pinch cayenne powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon oregano
Salt and pepper, to taste
1 (15 ounce) can black beans (rinsed and drained)
1 lime (juice)
1/4 cup chopped cilantro
2 cups brown rice
1/2 cup sour cream - optional topping
1 cup shredded cheddar cheese - optional topping

Steps:

  • Spray a slow cooker with nonstick cooking spray.
  • Place chicken breasts in the bottom of the slow cooker.
  • Add peppers, onion, garlic, chicken broth, tomatoes, chili powder, cayenne powder, cumin, paprika, oregano, salt, pepper, and black beans to slow cooker.
  • Gently mix together and cook on low for 6-7 hours or high for 3-4 hours.
  • Remove chicken breasts from slow cooker and shred using 2 forks.
  • Add chicken back into the slow cooker, along with lime juice, cilantro, and rice.
  • Serve topped with sour cream and cheddar cheese, if desired.

Nutrition Facts : Servingsize 1 serving, Calories 4605 kcal, Fat 163 g, SaturatedFat 46 g, Cholesterol 1088 mg, Sodium 10790 mg, Carbohydrate 453 g, Sugar 48 g, Protein 433 mg

CHICKEN FAJITA SOUP



Chicken Fajita Soup image

I wanted a soup reminiscent of my favorite Mexican food...FAJITAS...and this is what I came up with.! I prefer to make this in a slow cooker. The aroma fills the whole house...yummy! I serve this with tortilla chips, grated cheese and sour cream for toppers.

Provided by Hippie2MARS

Categories     One Dish Meal

Time 5h20m

Yield 15 serving(s)

Number Of Ingredients 18

2 tablespoons Mrs Dash southwest chipotle seasoning mix
2 teaspoons chili powder
1 tablespoon Mrs. Dash seasoning mix
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
3 tablespoons olive oil
1 lb chicken breast, cut into strips
1 sweet red pepper, thinly sliced
1 green bell pepper, diced
2 cups frozen corn
1 small onion, thinly sliced
1 (4 ounce) can diced green chilies
1 (10 3/4 ounce) can Healthy Request cream of chicken soup
1 (15 ounce) can reduced-sodium chicken broth
1 (15 ounce) can creamed corn
1 (15 ounce) can black beans
1 cup cheddar cheese, shredded

Steps:

  • Mix spices together in a small bowl.
  • Heat the oil in a medium-sized skillet.
  • Add the chicken and sprinkle liberally with the spice mix.
  • Cook until the chicken is no longer pink in the center.
  • Add cooked chicken to the crockpot.
  • Add all the vegetables.
  • Dump in the soups. beans and creamed corn and stir.
  • Once soup has heated up, stir in the cheese.
  • Cook on low for 4-5 hours.

Nutrition Facts : Calories 208.2, Fat 8.9, SaturatedFat 2.9, Cholesterol 27.3, Sodium 417, Carbohydrate 22.1, Fiber 3.9, Sugar 2.1, Protein 12.8

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