Recipe: Easy Crockpot Chicken Fajita Soup

A crockpot dinner is my go-to for a busy week, and my easy crockpot chicken fajita soup fits that bill – read on for the recipe!

One of the things I’ve loved the most about being back in Tennessee is having a real, actual fall. The leaves are vibrant, the air is (mostly) crisp, and the pumpkin patches are actual farms, not corners of parking lots masquerading as such in the middle of West Hollywood. The sweater weather we’ve had in Nashville lately has me craving comfort food and anything I can make in my crockpot and so I’ve had my easy crockpot chicken fajita soup recipe on repeat over the last month or so. 

The best part about this soup? How easy it is! You can control the spice level and the thickness and you can mix and match the ingredients to meet your preferences. Plus, it re-heats well and if you’re the plan ahead sort, it also freezes well! 

Here’s my easy Crockpot Chicken Fajita Soup recipe: 

Ingredients: 

• 2-3 chicken breasts 
• 28oz can of diced tomatoes 
• 1 can of Rotel 
• 1 red bell pepper, diced 
• 1 small onion (or half of a large on), diced 
• 1-2 sweet potatoes, diced 
• Chicken Broth (I usually use a full carton – use less for a thicker soup, more for a thinner soup)
• Spices to taste (I do salt, pepper, garlic powder, chili powder, paprika, and cumin!)

Directions: 

1. Add everything except the sweet potatoes to the crockpot 
2. Cook on low for eight hours or high for four hours 
3. An hour or so before the soup is finished, add in the sweet potatoes 
4. Cook until sweet potatoes are tender 
5. Remove chicken from Crockpot, shred, and return to Crockpot 
6. Let simmer another 20-30 minutes to absorb the flavor 
7. Enjoy! 

Serve as is or with toppings of your choice – I love to add avocado and the occasional tortilla chip! 

Another thing I love about this recipe? It’s cost effective in a time when grocery bills are creeping up, up, and up. Give this one a try and let me know how you like it!