Monday, February 24, 2014

Slow Cooker Chicken Fajita Soup

While I was home on break last week, I actually had some time to cook real meals. I'd been itching to get my slow cooker out & fire it up all winter long. Eric had been itching for soup. So after browsing through Pinterest for a bit, I decided to make some chicken fajita soup. The problem is, I'm not a gourmet, I'm actually a pretty picky eater, so nothing that I found really worked for the family. Thus, I decided to create my own recipe using ingredients that I like & things we already had in the house. And that is how I ended up with this recipe for Slow Cooker Chicken Fajita Soup. 

  • 4 boneless skinless chicken breasts
  • Can of chicken broth
  • 1 Cup of Water
  • Can of Rotel Tomatoes 
  • Small Jar of Salsa Verde (The level heat is up to you...)
  • Package of taco seasoning 
  • Can of Healthy Choice Cheese Soup 
  • Can of Corn 
  • Box of Instant White Rice 
  • Shredded Mexican Cheese 
  • Tortilla Chips 
Note: When I say can, I mean the normal size one that you'd get if you're buying good old chicken noodle or a can of vegetables. I don't know how many ounces that is & was too lazy to look it up. 

How To: 
  1. In a medium bowl, combine the chicken broth, water, and taco seasoning. Stir & set aside. 
  2. In your crockpot, layer the chicken on the bottom. Then, dump the Rotel tomatoes and green salsa over top of it. (Don't worry if they aren't evenly distributed, they'll get mixed together throughout the process.) Add the wet ingredients from Step 1 over top of the other ingredients.
  3. Set temperature to low & cook for 6 to 8 hours. 
  4. While everything cooks, prepare the rice according to the directions on the box. I used a small box of Instant White Rice from Wegmans & it worked just fine - nothing fancy needed here. 
  5. When time is up, use a fork to shred the chicken breasts right in the crockpot. (They'll be so tender that this will be an easy task!) Then add the cheese soup, corn, and prepared white rice. 
  6. Set your crockpot to the warm setting for 15 to 20 minutes. 
  7. Stir & dish it up! Garnish the bowls of soup with shredded Mexican cheese & serve with a side of tortilla chips.
  8. Enjoy! 

  • I always get nervous when cooking for my husband, which seems silly, but he's extremely opinionated about everything & I'm sensitive. Luckily, Eric really loved the soup & even took it to work for a few days afterwards. (This is a shock because he's a total sandwich & chips for lunch kind of guy.) I wanted something more substantial for lunch & discovered that if I drained off the broth, the meat & fillings worked perfectly in a burrito! So if you're worried about having too much, don't worry - you'll definitely get your money's worth on this one! 

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