Tender chicken, colorful bell peppers, creamy broth and exploding with flavor. Low carb and the most comforting soup made in a slow cooker.
3 lbs boneless, skinless chicken thighs
1 can (14oz) diced tomatoes (not drained)
1 can (14oz) tomato sauce
2 cans of water
1 Tbsp Chicken Better Than Boulion
1 medium yellow onion, diced
1 Tbsp minced garlic (about 3 cloves if fresh)
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
2 tsp ground cumin
2 tsp dried oregano
2 tsp chili powder
1 cup half and half
8oz cream cheese at room temperture
1 cup shredded cheddar cheese (more for topping)
Cheese, sour cream, avocado, tortilla chips for topping
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.
Put the remaining ingredients except for the half and half, cream cheese, and cheese.
Stir to combine and cook on low all day or on high for 4-5 hours.
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.
Place shredded chicken back in the soup and let heat on high for 30 minutes while you set the table and prepare the toppings.
Enjoy! Serve with plenty of your favorite fajita toppings.