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.
Servings: 8
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: 164kcal | Carbohydrates: 7g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 545mg | Potassium: 735mg | Fiber: 2g | Sugar: 4g | Vitamin A: 735IU | Vitamin C: 47mg | Calcium: 47mg | Iron: 2mg
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