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Cheesy Slow Cooker Chicken Fajita Soup

A creamy, flavorful slow cooker soup packed with tender chicken, sautéed fajita vegetables, and a blend of melted cheeses.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dinner, Soup
Cuisine: Mexican-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken thighs
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 large onion, sliced
  • 3 bell peppers, sliced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 can diced tomatoes with green chiles 14.5 oz
  • 1 cup heavy cream
  • 8 oz cream cheese, softened
  • 2 cups shredded cheddar cheese

Equipment

  • Slow Cooker
  • Large skillet
  • Mixing bowl

Method
 

Preparation
  1. Combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl and coat the chicken thighs evenly.
  2. Sear chicken thighs in a skillet with olive oil over medium-high heat until golden brown on both sides.
  3. Transfer chicken to slow cooker; sauté onion and peppers in the same skillet until softened.
  4. Add minced garlic to the skillet and cook for 1 minute.
  5. Deglaze the skillet with a splash of chicken broth and transfer the mixture to the slow cooker.
  6. Add remaining broth and diced tomatoes to the slow cooker and cook on LOW for 6 hours or HIGH for 3 hours.
  7. Shred the cooked chicken using two forks and return it to the slow cooker.
  8. Whisk heavy cream and cream cheese together until smooth, then stir into the soup.
  9. Stir in shredded cheddar cheese until fully melted and smooth before serving.

Notes

Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop.