Slow Cooker Chicken Fajita Soup

In a large pot, heat olive oil over medium heat.

Add diced onion and bell pepper, sauté until softened, about 5 minutes.

Stir in minced garlic and cook for an additional minute until fragrant.

Add the chicken breasts to the pot, followed by diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, black pepper, and cayenne pepper if using.

Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes, or until the chicken is cooked through.

Remove the chicken from the pot and shred it using two forks.

Return the shredded chicken to the pot, then add corn and black beans, stirring to combine.

Simmer for an additional 5-10 minutes to heat through.

Stir in chopped cilantro and lime juice just before serving.

Serve hot, garnished with additional cilantro and lime wedges if desired.

Equipment Needed

Spice Level:

Dietary