Crockpot Creamy Chicken Fajita Soup

It’s been awhile, once again, but man has life been crazy busy lately.  I know it won’t be slowing down, but I’m soaking it all in and thankful for these 4 babes of ours that keep me on my toes!  Life is more full than I have ever known it, and I’m doing my best to cherish these sweet moments.

Last night I made the yummiest, and easiest dinner!  All of the kids loved it so much that the boys asked if I would put leftovers in their lunches for school!  Haha  Awesome meal for a busy day and you can never beat an easy crockpot meal, right?!  This can easily be doubled when company is over or if you need to drop a meal off for someone in need!  And since yesterday was rainy and overcast…  hot, yummy soup tasted even better!

crockpot creamy chicken fajita soup

Crockpot Creamy Chicken Fajita Soup

1 lb boneless, skinless chicken breasts
2 cans condensed cream of chicken soup (I use Pacific Foods)
1 cup salsa
1 (16oz bag) frozen corn
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups water
1 teaspoon cumin
1 cup cheddar cheese, shredded
favorite toppings (tomatoes, cilantro, sour cream, avocado, cheddar cheese, tortilla chips)

Place chicken into slow cooker.
In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water & cumin.
Pour over the chicken in slow cooker.
Cook on low 6 hours.
Shred chicken using 2 forks. (I do it in the pot, but you can also remove and shred, then throw it back in)
Add cheese, and let cook for 15-20 more minutes.
Serve with your favorite toppings (see ingredients list)


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