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Easy Crockpot Chicken Fajita Soup with tons of Tex-Mex flavor with beans, corn, chicken and tomatoes. A warm, simple, customizable soup with minimal prep! A SIMPLE, 3-STEP SOUP RECIPE The Chicken Fajita soup has tall those southwestern flavors you love all combined in a warm bowl of soup! This soup recipe is simple as written but incredibly easy to customize based on what you have on hand or how much other flavor you want to add. Since everything is already cooked, you’re just heating everything thoroughly and allowing the flavors to develop. So easy and yet so delicous! FREQUENTLY ASKED QUESTIONS:  Why make this in a crock pot if you are really just warming everything up? The flavors really come together as they simmer longer. Just like making a chili. Plus, with a slow cooker, you don’t have to keep checking in on it or manning a stove for safety. You can just set it and walk away and do other things while it is simmering away.But you can certainly make it on the stove as I answer in another question below. Can I use raw chicken instead? Definitely! If you would like to use raw chicken instead of the rotisserie chicken, you can add 1 pound boneless, skinless chicken breasts (or tenderloins or chicken thighs) to the crockpot with all the ingredients. Cook on low for 6-8 hours or until the chicken is cooked through. Remove the chicken, shred it, then return it to crock pot and stir to combine. This is a good option for those of you who want to get this started before heading to work. What toppings can I use? Serve this with your favorite toppings, including shredded cheese, sour cream, or tortilla strips. Can I make this on the stove top instead of in a crock pot? Yep! Pop everything into a stock pot, cover and put over medium heat. Simmer for about 30-45 minutes until warm and bubbly and vegetables are soft. What else can I add to this soup? I love this super basic recipe, but it is important to note that a lot can be added or changed really easily so you can zip it up a bit. I think adding a bag of frozen chopped onion and a red and green peppers mix would be really nice, to help make it a little more like fajitas. That’s why I suggest it in the ingredient list. Can I make this extra spicy? Absolutely. Add extra chili powder, diced jalapeños, hot Rotel, or a splash of hot sauce to give it more heat. How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. This soup also freezes well for up to 2 months in a freezer safe container or freezer safe bag. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) rotisserie chicken– You can use any leftover chicken you have. If in a pinch, you can pop some raw chicken in the Instant Pot, Air Fryer, or use leftover Slow Cooker Shredded Chicken. Boiled chicken is also an option. Also, see my Frequently Asked Questions above for using raw meat instead of cooked meat. Rotel– if you don’t like Rotel or don’t have any, you can use some petite diced tomatoes instead or even salsa (you want to use the same amount.) chicken broth– I tend to suggest low sodium or no sodium chicken broth, especially since we are adding seasoning that has sodium already in it. You can use Homemade Chicken Broth to really control all of the ingredients used. taco seasoning– or using fajita seasoning is another option. As always, I like to use a low sodium taco seasoning, or some Homemade Taco Seasoning. If you want to amp up the flavor more, use some Homemade Fajita Seasoning. These homemade seasonings are great if you need to control sodium. chili powder– this is an optional ingredient that can be omitted or you can use more or less of according to your tastes minced garlic – I just used the jarred stuff here but if you have fresh garlic, use that as it gives the most flavor. corn– I used canned corn to make this easy. You can use frozen corn. If you don’t like corn, leave it out. I just wanted to fill this soup out a bit more. black beans– If you need alternatives, you could use white beans, pinto beans or even kidney beans instead. If you don’t like beans, leave them out. bag of frozen diced onions and peppers– this is an optional ingredient that you can use to bulk this out some. Plus, it gives it more of that fajita flavor. HOW TO MAKE CROCK POT CHICKEN FAJITA SOUP: Add all the ingredients to a 5-6 quart crockpot. If using the frozen peppers and onions, add those here too. Stir. Cover and cook for 2-2 1/2 hours or until everything is warm and bubbly. Stir to combine before serving. Top each serving with a dollop of sour cream, some shredded cheese and a sprinkling of crunchy tortilla chips. CRAVING MORE RECIPES?  Chicken Fajita Casserole Crock Pot Chicken Fajitas Chicken Fajitas Crock Pot Chicken Tortila Soup Steak Bite Fajita Bowls Homemade Fajita Seasoning Print Crock Pot Chicken Fajita Soup A Slow Cooker soup with all the bold Tex Mex Chicken Fajita flavors. Course Dinner, Lunch, Main Course, SoupCuisine American Prep Time 5 minutes minutesCook Time 2 hours hoursTotal Time 2 hours hours 5 minutes minutes Servings 8 Calories 366kcal Author Brandie Skibinski Ingredients4 cups cooked rotisserie chicken meat, roughly chopped2 (10 ounce) cans Rotel32 ounce container chicken broth (can use low or no sodium)1 ounce packet taco seasoning (or fajita seasoning)½ teaspoon chili powder (optional)2 teaspoons minced garlic15 ounce can corn, drained15 ounce can black beans, drained and rinsed12-14 ounce bag frozen diced onions and peppers (optional)Optional toppings:crunchy tortilla stripsshredded cheesesour cream InstructionsAdd 4 cups cooked rotisserie chicken meat, roughly chopped, 2 (10 ounce) cans Rotel, 32 ounce container chicken broth, 1 ounce packet taco seasoning, ½ teaspoon chili powder (if using), 2 teaspoons minced garlic, 15 ounce can corn, drained, 15 ounce can black beans, drained and rinsed and 12-14 ounce bag frozen diced onions and peppers (if using) to a 5-6 quart crock pot. Stir. Cover and cook for 2-2 1/2 hours or until everything is warm and bubbly.Stir to combine before serving. Top each serving with a dollop of sour cream, some shredded cheese and a sprinkling of crunchy tortilla strips. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 366kcal | Carbohydrates: 29g | Protein: 40g | Fat: 11g | Sodium: 1127mg | Fiber: 7g | Sugar: 5g

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