Combine the flavors of fajitas and tortilla soup in this fabulous, healthy recipe!
We love slow cooker recipes for many reasons. Most of the options are very easy to make and are perfect for any night of the week. Slow cooker meals also offer soothing aromas and fragrant aromas that will fill your home and make your mouth water. Our Slow Cooker Chicken Fajita Tortilla Soup checks all of the above boxes and more. Not only is this soup easy to make and full of wonderful smells and flavors, it is also low in calories and nutritious!
Every now and then we all crave warm and hearty soup, don’t we? Soup is great for calming your body down when you’re feeling under the weather. This is also one of our preferred options during the cold fall and winter months. Of course, it’s also a great option for lunch as you can enjoy it on the go: all you need is a thermos! You don’t need a special reason to make this delicious fajita tortilla soup. It will satisfy your comfort needs in any season!
Easy soup recipe full of southwest flavors
All of the things we love about fajitas and tortilla soup come together in this hearty recipe. Chicken and pepper strips are slowly cooked with onions and garlic in a slightly spicy and hearty chicken broth. At the beginning of the cooking process we just add a little paprika and cayenne pepper to pour its flavor over the broth. If you are serving children or people who are sensitive to spices, you can skip the cayenne pepper.
Note that you can make this soup heartier by adding frozen corn kernels and / or drained and rinsed black beans at the beginning of the cooking time. After you’ve added all of the ingredients to the crock-pot, just turn it on high for three to four hours or low for five to six hours and start your day!
Would you like to make your own tortilla strips?
When you have a few more minutes to spare, we highly recommend using your own crispy tortilla strips as a delicious topping! They are super easy and will add an incredible crunch to your soup!
You can make the strips with whole grain or corn tortillas. Preheat the oven to 350 degrees Fahrenheit while slicing the tortillas. Place the strips on a non-stick baking sheet and brush them lightly with olive oil cooking spray. Sprinkle with a little salt and pepper and put the pan in the oven for about 20 minutes or until the strips are a nice golden brown!
Bring the toppings
Once your soup is ready, adding a pinch of lime juice to the finished dish will add just the right amount of acidity and freshness.
If you top this soup with fresh coriander, a dash of sour cream or plain Greek yogurt, creamy avocado slices and crispy tortilla strips, it is especially delicious! You can also add some shredded low-fat cheese like mild cheddar or colby jack.
Chicken Fajita Tortilla Soup
- 2 tablespoon Rapeseed oil
- 3 Boneless and skinless chicken breasts
- 6th cups chicken broth optional broth
- 2 Garlic cloves chopped
- 1 yellow onion medium, diced
- 2 paprika cored, stalked and diced
- 1 teaspoon Salt-
- 1/2 teaspoon black pepper
- 1/8 teaspoon Cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon Chilli powder
- 1 tablespoon Tomato paste
- 1 lime Reserve juice
- 11 Ounces frozen corn kernels thawed
Make the soup
Put 2 tablespoons of oil in a pan. Add the chicken breast over medium heat and fry until lightly golden brown on both sides.
Put the fried breasts, broth, onion, garlic, paprika, spices, salt, pepper and tomato paste in the slow cooker.
Cook on low 5-6 hours or high 3-4 or until chicken is cooked through.
Add lime juice and thawed corn. Cover and cook for 3-5 additional minutes.
Mince the chicken with a fork.
Garnish with baked tortilla strips. If desired, top with sour cream, coriander and sliced avocado, if desired.
Preheat the oven to 350 degrees.
Place the tortilla strips on a non-stick baking sheet and lightly spray each side with cooking spray. Sprinkle with salt and pepper. Bake for 20 minutes or until crispy and golden.
- 1/2 cup of light sour cream
- 1/2 cup coriander, diced
- 1 avocado, peeled and sliced
SmartPoints (Freestyle): 8th
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Editor’s Note: This recipe was originally published on March 18, 2014.