Slow Cooker Fajita Soup Recipe - Chicken
2 lbs of boneless, skinless chicken breasts (I’ve used frozen or shredded up a rotisserie chicken)
2 cans of diced tomatoes, 14 oz (use liquid)
2 cups of chicken broth
2 Tablespoons of Taco Seasoning
½ cup of onion, sliced
2 bell peppers (any color you’d like)
1 can of green chiles, 4 oz
Put all ingredients in a slow cooker bowl. Stir to combine. Set in cooker for 6-8 hours or until chicken is tender enough to shred.
In the picture attached, I used 2lbs ground turkey instead of chicken. It turned out more like a soupy chili and I served with fresh avocado on top.
Serves 8 people
Total Calories – 225
Carbs – 5 grams
Fat – 4 grams
Protein – 37 grams