Chicken Fajita Soup (Print Version)

# Ingredients:

01 - 1 cup shredded cheese, cheddar.
02 - 1 ½ cups broth, chicken.
03 - 2 (10.75 oz) cans of soup, cream of chicken.
04 - 1 pound chicken breasts, no skin or bones.
05 - 2 cups frozen sweet corn.
06 - 1 cup salsa, any kind.
07 - 1 (15 oz) can black beans, rinsed and drained.
08 - ½ teaspoon dried cilantro leaves.
09 - 1 teaspoon ground cumin spice.
10 - Tomato pieces, diced (to serve).
11 - Red onion, chopped (to serve).
12 - Quartered limes (to serve).
13 - Tortilla strips or chips (to serve).
14 - Fresh cilantro, finely chopped (to serve).
15 - Green pepper, diced small (to serve).

# Instructions:

01 - Spray inside of your slow cooker. Lay chicken across the bottom.
02 - In a bowl, stir together soup, salsa, corn, cumin, beans, cilantro, and chicken broth. Pour mix over the chicken.
03 - On low, cook for 4–6 hours. Or cook for 2–3 hours on high setting.
04 - Take chicken out and shred it up. Put back into pot, sprinkle the cheese, and let it melt for about 15 minutes.
05 - Add tortilla slices, lime wedges, onion, tomato, cilantro, and green peppers on top, as you like.

# Notes:

01 - First shared in November 2014.
02 - Changes made in February 2024.
03 - Feel free to switch up the toppings!

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