Dinner

Crock Pot Chicken Fajita Soup Recipe

ByMaya Arden March 15, 2026March 15, 2026

Introduction

This Crock Pot Chicken Fajita Soup is a flavorful and easy-to-make meal perfect for busy days. Combining tender chicken, vibrant vegetables, and bold spices, it brings all the deliciousness of fajitas into a comforting soup form.

A white bowl filled with a colorful layered soup, resting on a white plate with a silver spoon on the side. The bottom layer is a clear golden broth, topped with a mix of shredded white chicken meat, yellow corn kernels, black beans, and diced red tomatoes. Above this is a layer of shredded yellow cheese, sprinkled with fresh green cilantro leaves. On the very top, there are golden, crispy tortilla strips scattered over the soup. The bowl is set on a soft brownish-orange cloth, against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups cooked rotisserie chicken meat, roughly chopped
2 (10 ounce) cans Rotel

32 ounce container chicken broth (can use low or no sodium)
1 ounce packet taco seasoning (or fajita seasoning)

½ teaspoon chili powder (optional)
2 teaspoons minced garlic

15 ounce can corn, drained
15 ounce can black beans, drained and rinsed
12-14 ounce bag frozen diced onions and peppers (optional)

Crunchy tortilla strips (for topping)
Shredded cheese (for topping)
Sour cream (for topping)

Instructions

Step 1: Add the chopped rotisserie chicken, Rotel, chicken broth, taco seasoning, chili powder (if using), minced garlic, corn, black beans, and frozen diced onions and peppers (if using) into a 5-6 quart crock pot. Stir well to combine all ingredients.
Step 2: Cover and cook on low for 2 to 2 ½ hours, or until everything is heated through and bubbling.
Step 3: Stir the soup before serving. Ladle into bowls and top each serving with a dollop of sour cream, a sprinkle of shredded cheese, and crunchy tortilla strips for added texture.

Tips & Variations

For a spicier kick, add extra chili powder or a diced jalapeño when adding the vegetables.
If you prefer a thicker soup, stir in a slurry of cornstarch and water during the last 15 minutes of cooking.
Vegetarian option: substitute chicken broth with vegetable broth and omit the chicken.

Fresh bell peppers and onions can be used instead of frozen for a fresher texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup gently on the stove over medium heat, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A black slow cooker filled with a colorful chicken soup, showing shredded white chicken pieces scattered throughout a light orange broth mixed with bright yellow corn kernels, small black beans, and chunks of red tomatoes. The soup is topped with small green herb pieces, adding a fresh touch. The slow cooker sits on a white marbled surface with a spoon nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a crock pot?

Yes, you can prepare this soup on the stovetop by combining all ingredients in a large pot and simmering over medium heat for about 30 minutes until heated through and flavors meld.

Can I use fresh chicken instead of rotisserie chicken?

Absolutely. You can cook fresh chicken breasts or thighs before adding to the soup or add raw diced chicken to the crock pot and increase cooking time until the chicken is fully cooked and tender.