Slow Cooker Chicken Fajita Tortilla Soup
Mildly zesty and full of Mexican flavors, this tortilla soup will surely become one of your favorites.
Servings: 6 people
Calories: 263kcal
Ingredients
Chicken Fajita Tortilla Soup
- 2 tablespoons canola oil
- 3 boneless and skinless chicken breasts
- 6 cups chicken stock optional broth
- 2 cloves garlic minced
- 1 yellow onion medium, diced
- 2 bell peppers seeded, stemmed, and diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon tomato paste
- 1 lime reserve juice
- 11 ounces frozen corn kernels thawed
Instructions
To Make the Soup
- Add 2 tablespoons oil to a skillet. On medium heat add chicken breasts and sear until lightly golden on both sides.
- Add seared breasts, stock, onion, garlic, bell pepper, spices, salt, pepper, and tomato paste, to slow cooker.
- Cook on low 5-6 hours or high 3-4, or until chicken is cook through.
- Add lime juice and thawed corn. Cover and cook 3-5 additional minutes.
- Shred chicken using a fork.
- Serve topped with baked tortillas strips. If desired top with, optional sour cream, cilantro, and sliced avocado, if desired.
Tortilla Strips
- Preheat oven to 350 degrees.
- Place tortilla strips on a nonstick baking sheet and lightly spray each side with cooking spray. Sprinkle on salt and pepper. Bake 20 minutes or until crispy and golden.
Notes
Optional:
- 1/2 cup lite sour cream
- 1/2 cup cilantro, diced
- 1 avocado, peeled and sliced
Nutrition
Serving: 1.5cups | Calories: 263kcal | Carbohydrates: 24g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 923mg | Potassium: 701mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1458IU | Vitamin C: 58mg | Calcium: 31mg | Iron: 2mg |
| SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8