Slow Cooker Chicken Fajita Tortilla Soup

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This is one of our favorite slow cooker recipes when we want to make a warm, hearty, healthy soup. All of the things we love about fajitas and about tortilla soup come together in this bowl. Red bell pepper strips, crispy olive-oil baked whole wheat or corn tortilla strips, and chicken are slow-cooked with onions and garlic in a mildly zesty and savory chicken broth.

We add just a little bit of paprika and cayenne pepper in the beginning of cook time to infuse the broth with their flavor, but if you are serving kids, you can just add the sprinkle of paprika and no cayenne pepper.

Adding a squeeze of lime juice to the finished soup adds just the right amount of acidity and freshness. Topping this soup with crunchy tortilla strips and creamy avocado slices make it extra yummy!

To make this soup more hearty, add frozen corn kernels and/or drained and rinsed black beans at the beginning of cook time. Shredded reduced fat cheese such as mild Cheddar or Colby can also top soup in the bowls, along with the other toppings.

MORE: Chicken Tortilla SoupSlow Cooker Chicken Fiesta Soup, and Slow Cooker Chicken Chili

Slow Cooker Chicken Fajita Tortilla Soup

Slow Cooker Chicken Fajita Tortilla Soup

Yields: 6 servings | Serving Size: 1-1/2 cups | Calories: 272 | Total Fat: 9 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 39 mg | Sodium: 580 mg | Carbohydrates: 30 g | Dietary Fiber: 6 g | Sugars: 3 g | Protein: 21 g | SmartPoints (Freestyle): 7


  • 6 cups homemade or low sodium chicken stock
  • 3 chicken breasts, skin removed and cut into strips
  • 5 whole wheat or corn tortillas, cut into strips or store bought baked tortilla strips or chips (Recipe for Homemade Whole Grain Tortillas
  • 2 bell peppers, seeded, stemmed, and diced
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1/2 teaspoon paprika or smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt and 1/4 teaspoon ground pepper
  • 1/2 cup minced cilantro
  • 1/2 cup nonfat sour cream or nonfat Greek yogurt
  • 1 avocado sliced


  1. To make your own tortilla strips:
  2. Preheat oven to 350 degrees F.
  3. Place tortilla strips on nonstick baking sheet and lightly coat with olive oil cooking spray. Sprinkle on salt and pepper and bake for approximately 20 minutes, until crispy and golden.
  4. Add chicken, chicken stock, minced garlic, diced onion and bell peppers to the slow cooker along with the spices, salt and pepper, and cook on low for 5 to 6 hours, or high for 3 to 4 hours.
  5. Serve topped with baked tortilla strips or chips, nonfat sour cream or Greek yogurt, cilantro, and avocado slices.

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6 Comments on "Slow Cooker Chicken Fajita Tortilla Soup"

  1. Sara  August 22, 2014

    Does chicken need to be cooked before placing in slow cooker?

    • SkinnyMs  August 22, 2014

      Sara, Chicken can be added uncooked on top of the vegetables in the slow cooker. That said, you can brown the chicken first by searing it in a little oil on the stovetop over high heat for a minute or two (get the pan with oil hot before adding the chicken), just to get the outside golden. If you do decide to do that step, you don't have to cook all the way through.

  2. Kim Tunzi Sernel  October 31, 2014

    What size chicken breasts do you use? How many pounds?

    • SkinnyMs  November 3, 2014

      Kim, About 6 ounces per breast, more or less, for a total of about 1 pound.

  3. Debra  September 21, 2019

    This soup is outstanding! It’s super easy and super good! So good, in fact, that the kids and grandkids want to come over for dinner when I mention I’m making it. That’s it’s healthy, too, is a great benefit!

    • Nichole Furlong  September 22, 2019

      We’re glad you love the recipe, Debra!


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