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Chicken Fajita Soup

Chicken Fajita Soup 

4 cups chicken stock or broth

1 green bell pepper, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 yellow onion, diced

3 cloves garlic, minced

½ cup jarred salsa

2 (14.5 oz.) cans fire roasted diced tomatoes

1 (15.25 oz.) can black beans, rinsed and drained

1 pkg. chicken fajita seasoning

1 cup frozen corn

Juice of ½ lime

3 cups fully cooked fajita chicken strips, chopped


Sour cream (for serving, if desired)

Tortilla strips or crushed tortilla’s (for serving, if desired)

Sliced avocado’s (for serving, if desired)

Shredded cheddar or Mexican blend cheese (for serving, if desired) 


In a large slow cooker, add chicken stock or broth, bell peppers, onion, garlic, salsa, tomatoes, black beans, fajita seasoning, and lime juice.  Cook on low 5-6 hours.  Add corn and chicken strips to slow cooker.  Stir.  Cover and cook on low another 1 hour.  

Serve topped with cheese, tortilla strips or crushed tortilla’s, sour cream, or avocado. 




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