Slow Cooker Chicken Fajita Soup (Low Carb)
I love chicken fajitas, so I thought this would be a fun one to try.
Servings: 6
Calories: 130kcal
Ingredients
- 2-3 boneless skinless chicken breasts (I used 2 large ones)
- 32 oz. chicken broth
- 1 14.5 oz. can diced tomatoes
- 1 yellow pepper sliced into strips
- 1 red pepper sliced into strips
- 1 green pepper sliced into strips
- 1 large onion sliced into strips
- 2 cloves garlic minced
- 1 packet of McCormick Fajita Seasoning
- Shredded Cheese optional for topping
- Sour Cream optional for topping
Instructions
- Place all ingredients, but sour cream and cheese into slow cooker.
- Cook on low for 7-8 hours or on high for 4-5 hours.
- When cooking is complete, take chicken breasts out and shred them with forks, kitchen shears, or try these nifty little bear claws for shredding meat with.
- Return chicken to the slow cooker.
- Serve in bowls, topped with cheese and sour cream.
Freezer to Slow Cooker Instructions:
- Slice onions and peppers into strips.
- Place chicken, diced tomatoes, peppers, onion, garlic, and fajita seasoning into a one gallon freezer safe bag.
- Label with "Chicken Fajita Soup"
- Lay flat to freeze, so you can easily stack other items on top of it.
- On cooking day, dump contents into slow cooker.
- Add chicken broth to slow cooker as well.
- Cook as directed above.
Nutrition
Calories: 130kcal | Carbohydrates: 9g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 741mg | Potassium: 674mg | Fiber: 2g | Sugar: 4g | Vitamin A: 837IU | Vitamin C: 97mg | Calcium: 47mg | Iron: 2mg