Creamy Chicken Fajita Soup {Slow Cooker}

Tender chicken, colorful bell peppers, creamy broth and exploding with flavor. My Creamy Chicken Fajita Soup is low carb and the most comforting soup made in a slow cooker.

One of the best things about this soup is that you can have the veggies pre-chopped in the freezer and use frozen chicken thighs as well.

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Creamy Chicken Fajita Soup {Slow Cooker}

By Alexis

Tender chicken, colorful bell peppers, creamy broth and exploding with flavor. Low carb and the most comforting soup made in a slow cooker.

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Ingredients

  

• 3 lbs boneless skinless chicken thighs
• 1 can 14oz diced tomatoes (not drained)
• 1 can 14oz tomato sauce
• 2 cans of water
• 1 tablespoon Chicken Better Than Boulion
• 1 medium yellow onion diced
• 1 tablespoon minced garlic about 3 cloves if fresh
• 1 red bell pepper diced
• 1 yellow bell pepper diced
• 1 orange bell pepper diced
• 2 teaspoon ground cumin
• 2 teaspoon dried oregano
• 2 teaspoon chili powder
• 1 cup half and half
• 8 oz cream cheese at room temperture
• 1 cup shredded cheddar cheese more for topping
• Cheese sour cream, avocado, tortilla chips for topping

Instructions

 

1. In a large slow cooker, place in chicken thighs (ok to use frozen).  In a small bowl, mix canned tomatos, tomato sauce, and seasonings.  Pour over chicken.
2. Put the remaining ingredients except for the half and half, cream cheese, and cheese.
3. Stir to combine and cook on low all day or on high for 4-5 hours.
4. Remove chicken to shred.  While you have the chicken out to shred, place cream cheese, half and half and cheese in to the soup mixture to let it melt and get creamy.
5. Place shredded chicken back in the soup and let heat on high for 30 minutes while you set the table and prepare the toppings.
6. Enjoy!  Serve with plenty of your favorite fajita toppings.

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Loved this soup? Try my Creamy Chicken Soup