We LOVE all forms of Mexican inspired dishes. We always live it up on taco Tuesday. I mean who doesn’t love tacos? Come on. We don’t always do the typical taco, we’ll mix it up—Especially in the cooler seasons we love making soup!
This Chicken Fajita Soup has a light zesty flavor that bites back when you add the peppers. (Although you can go as mild as you like because this soup is very forgiving.) And do you know what the best part is? You can put this in your slow cooker and leave it until dinner time! I hope you enjoy and experience all the delicious flavors in this Fajita inspired soup!
What you’ll Need:
2-3 bell peppers
2 jalapeños, seeds removed
2 large, red onions
2 chicken breasts, roughly one pound
Juice and zest of one lime
1, 28oz can of crushed tomatoes
4 cups of chicken bone broth
3 cloves of garlic
Salt and peeper to taste
4 cups of water
1/4 cup of cilantro
2 avocados
How to Make:
- Place everything in the slow cooker except for the cilantro and avocados.
- Cook on high for 4-5 hours.
- Once the soup has been cooked, pull chicken aside and shred with a fork.
- Stir in shredded chicken sliced avocados and chopped cilantro.
- Serve warm. Enjoy!
| Prep Time | 10 Minuets |
| Cook Time | 5 Hours |
| Servings |
People
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- 2-3 Bell peppers
- 2 Jalapeños (Optional)
- 2 Large Red onions
- 1 Lb Chicken breasts
- 1 Lime (Juiced and Zested)
- 28 Oz Can of can of crushed tomatoes
- 4 C Chicken bone broth
- 4 C Water
- 3 Cloves of garlic
- 1 tsp Salt
- 1/2 Tbsp Black pepper
- 1/4 C Cilantro
- 2 Avocados
Ingredients
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|
- Place everything in the slow cooker except for the cilantro and avocados.
- Cook on high for 4-5 hours.
- Once the soup has been cooked, pull chicken aside and shred
- Stir in shredded chicken sliced avocados and chopped cilantro
- Serve warm. Enjoy!
If you are opting out of the jalapeños use three bell peppers. If you are using the jalapeños use three bell peppers. If you would like to add a little more hear, use the jalapeño seeds to fire up your dish!
