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Crockpot Chicken Fajita Soup

  • Author: Meredith
  • Prep Time: 20 mins
  • Cook Time: 5 hours
  • Total Time: 5 hours 20 mins
  • Yield: 8 1x
  • Category: Main


Chicken fajita soup recipe made in the crockpot.


  • 2 cooked chicken breasts or other equivalent sized chicken
  • 1 can of black beans, drained
  • 1 can of sweet corn, drained
  • 1 can diced tomatoes, undrained
  • 1 can chopped green chilies, undrained
  • 1 regular size jar salsa
  • 1 package taco seasoning
  • 1 package Hidden Valley Ranch seasoning mix.
  • 4 cups chicken broth (equal to 32 oz. carton)


  1. Remove chicken skin if using bone-in.
  2. Lightly salt and pepper one side of each piece of chicken.
  3. Heat a skillet on medium-high with 2-3 tablespoons of oil.
  4. When pan is hot, place the seasoned chicken face down and let cook for 3 minutes. Meanwhile, lightly salt and pepper the other side.
  5. Flip the chicken over and cook an additional 2 minutes.
  6. Now turn the heat off, place on a lid and let the chicken rest in its own juices for 5 minutes.
  7. While the chicken is resting, drain your cans of beans and corn.
  8. In the crockpot bowl, lay down your uncut chicken, followed by the jar of salsa, drained beans and corn and undrained tomatoes and green chili’s.
  9. Add your taco seasoning and ranch seasoning.
  10. Pour 4 cups of chicken broth over everything and stir.
  11. Turn the crockpot on low for at least 5 hours.
  12. Before serving, pull out the chicken and cut into chunks or remove from the bone. Place the chicken back into the soup.
  13. Top with things like baked tortillas, cheese, sour cream, fresh lime or cilantro.