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Crock Pot Chicken Fajita Soup
Crock Pot Chicken Fajita Soup is easy to make and tasty. The entire family will enjoy this Low Carb Crock Pot Chicken Fajita Soup recipe. It's also budget friendly.
Prep Time
10
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
10
minutes
mins
Course:
Soup
Cuisine:
Mexican
Servings:
8
Author:
Carrie Barnard
Ingredients
2
lbs
boneless skinless chicken breasts
2
cans
diced tomatoes
14.5 oz cans
2
cups
chicken broth
2
tablespoons
taco seasoning
2
teaspoons
minced garlic
1/2
cup
onion
chopped
1
green bell pepper
chopped
1
red bell pepper
chopped
Instructions
Combine all the ingredients in a 6 quart crock pot.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Remove the chicken, shred and return it back to the crock pot.
Stir to combine the flavors. Serve with your favorite toppings. I topped mine with sour cream, shredded cheddar cheese and chopped cilantro.
Video
Notes
Refrigerate the leftovers in an air tight container for up to 5-7 days.
Nutrition
Calories:
164
kcal
|
Carbohydrates:
7
g
|
Protein:
26
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
73
mg
|
Sodium:
545
mg
|
Potassium:
735
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
735
IU
|
Vitamin C:
47
mg
|
Calcium:
47
mg
|
Iron:
2
mg
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