Wednesday, October 01, 2008

Chicken Fajita Soup (Slow Cooker)

This recipe is my version of Mexican Chicken Soup.

2 boneless skinless chicken breasts, grilled, cut up (or 1 1/2 cups cubed cooked chicken)
1 cup frozen corn (no need to thaw!)
16-oz jar salsa (medium)
46-oz can V-8 (store brand works)
1 can small red beans, drained (14 oz)
1 can black beans, drained (14 oz)
1 can pinto beans, drained (14 oz)
1 packet fajita seasoning (because I had it in the pantry; I will make my own next time--see below for recipe)
1 tbl chili powder (in addition to what's in the fajita mix)
1/2 small onion, chopped fine

Combine in slow cooker and cook on low 3 to 4 hours.
Serve with tortilla chips and shredded sharp Cheddar cheese.

2 tsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp sugar
1 tsp salt
1/4 tsp EACH: garlic powder, onion powder, cayenne pepper

VARIATION:  This is also a great soup to make "meatless."  Just omit the chicken; you can add even more beans if desired.

I shared this recipe at Lynn's Cooking Adventures!  Check out all the great soup recipes you'll find in her link party.


  1. Was this good Barb? It sure sounds good!

  2. This was REALLY good! Definitely something to make again.



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