The secret to an incredibly flavorful chicken fajita soup lies in layering the spices and allowing them to meld over a slow cook. This Paleo Chicken Fajita Soup brings together tender chicken and bright vegetables in a zesty broth, making it a perfect meal for those following a paleo diet or simply seeking a wholesome, delicious option. I discovered this method after a few attempts where my soup felt a bit flat; giving the spices time to bloom before adding the quick-cooking vegetables made all the difference. This chicken fajita soup is special because it achieves a rich depth of flavor with minimal active effort.

⏱ Time: 20 min
👥 Servings: 6
📊 Level: Easy
🥗 12 ingredients
Spicy Chicken Fajita Soup Recipe - Chicken Fajita Soup: savor this flavorful paleo recipe, perfect for a healthy weeknight meal. Easy slow cooker preparation fo

Spicy Chicken Fajita Soup Recipe

Chicken Fajita Soup: savor this flavorful paleo recipe, perfect for a healthy weeknight meal. Easy slow cooker preparation for maximum taste.
Print Recipe Pin Recipe
Cook Time 20 minutes
Total Time 20 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican-inspired
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 5 cups bone or vegetable broth
  • 2-3 chicken breasts
  • 1 onion, diced (red, white, or yellow is fine)
  • 4 cloves garlic, pressed
  • 1 jalapeno, finely chopped
  • 2 teaspoons oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon sea salt
  • 2 bay leaves
  • 1-2 bell peppers, sliced
  • 1 (14.5 ounce) can diced tomatoes, undrained

Method
 

  1. Pour 5 cups of bone or vegetable broth into a slow cooker and set to cook for six hours.
  2. In a skillet, sauté chicken breasts in a few tablespoons of coconut oil until they begin to turn white and release juices. Break them into desired serving sizes.
  3. Transfer the chicken to the slow cooker using a slotted spoon. Drain the skillet.
  4. In the same skillet, sauté 4 cloves of pressed garlic and 1 diced onion until the onions are translucent.
  5. Transfer the sautéed garlic and onion to the slow cooker using a slotted spoon. Add 1 finely chopped jalapeño pepper.
  6. Stir in 2 teaspoons oregano, 1 teaspoon cumin, 1/2 teaspoon onion powder, 1/8 teaspoon sea salt, and 2 bay leaves. Cover and cook.
  7. With 1-2 hours of cook time remaining, add the sliced bell peppers and diced tomatoes to the slow cooker.
  8. Once cooking is complete, remove the bay leaves. Serve in bowls topped with sliced avocado and fresh cilantro. Season with sea salt and pepper to taste.

Notes

– For the most tender chicken, ensure it’s cooked to an internal temperature of 165°F (74°C) before shredding or breaking apart.
– If the soup seems too thick, add a splash more broth to reach your desired consistency.
– Store leftover chicken fajita soup in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat gently on the stovetop.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • For the most tender chicken, ensure it’s cooked to an internal temperature of 165°F (74°C) before shredding or breaking apart.
  • If the soup seems too thick, add a splash more broth to reach your desired consistency.
  • Store leftover chicken fajita soup in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat gently on the stovetop.

This chicken fajita soup is a testament to how simple ingredients can create profound flavors. Enjoy this hearty and healthy meal, and feel free to customize with your favorite toppings for an extra personal touch. Bon appétit!

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