If you’re in the mood for the spices found in fajitas but want the ease, warmth, and comfort of a soup, then Paleo Chicken Fajita Soup is right up your alley! It’s gluten-free, made in the slow cooker, and perfect for leftovers!
I love a good fajita any day of the week. But, admittedly, when the weather cools, time is short, and I’m craving comfort foods, it’s soup from a slow cooker that I turn to. So I thought, why not make a fajita chicken soup? That’s a thing, right? And here we are with our very own slow cooker Paleo Chicken Fajita Soup!
K-Hubs and I have been putting our faces in this for several days straight because we cannot even with how good it is. And I’m not joking when I say this soup makes excellent leftovers. I can’t tell you whether this soup will freeze well or not because it never made it out of Tuesday this week!
Why is Paleo Chicken Fajita Soup so addicting? The oregano and cumin fit nicely with tender chicken you can pull apart with a fork. Bell peppers in varying colors not only add a festive flair but also give the soup just the right amount of pizzazz and texture! And because things aren’t ridiculously good enough already, we throw in fresh garlic and top the whole kit ‘n caboodle with avocado and cilantro. And, Spiriteds, that’s how a delicious, warm, healthy but filling soup is made! We are absolutely bonkers for it in our house.
And if you’d like to go bonkers for it in your house, too, then let’s get our slow cookers out and get going!
INGREDIENTS FOR PALEO CHICKEN FAJITA SOUP:
Below are the ingredients you’ll need for Paleo Chicken Fajita Soup! And while the list may look long, fear not, this is a simple soup to throw together!
- Broth. I used Homemade Bone Broth, but you can also use Homemade Vegetable Broth, if you are so inclined.
- Chicken breasts. In this case, I threw two frozen chicken breasts into the broth and let the slow cooker do its thing.
- Bell peppers and onions. In this case, it’s a mix ’n match game of colors. Pick whichever three bell pepper colors you want, and either a red, yellow, or white onion. You can chop the peppers, but I sliced them instead and loved the change-up.
- Garlic, jalapeños, and tomatoes. I add pressed garlic, one finely-chopped jalapeño, and diced fresh tomatoes.
- Spices. Can we please talk about how good cumin and oregano are together? They are magic in this recipe, along with sea salt, black pepper, onion powder, and a single bay leaf that holds its own just fine!
- Toppings. This is where things get crazy good! Top with fresh cilantro and avocado for added flavor and flair!
HOW TO MAKE PALEO CHICKEN FAJITA SOUP:
Below are steps to prepare your own delectable batch of Paleo Chicken Fajita Soup!
- In a slow cooker, add about 5 cups broth and 2-3 chicken breasts (frozen is fine). Add in sliced/diced bell peppers, onions, jalapeño, garlic, and tomatoes.
- Stir in cumin, oregano, onion powder, sea salt, and one bay leaf. Set the slow cooker for 6 hours and cover with a lid.
- Stir a few times throughout the cooking process so the spices and other ingredients are evenly distributed throughout the slow cooker. Also during the cooking process, use two forks to pull the chicken apart. Stir the ingredients again, return the lid to the slow cooker, and let the cooking process finish.
- Once the 6 hours are up, serve in bowls and top with avocado and fresh cilantro.
- Store remaining soup in glass jars in the refrigerator and consume within about 2-3 days.
And that’s all it takes! So grab a bowl of this spicy wonder and warm your hands, your heart, and your mind. Happy soup-making to you!
- 5 cups bone or vegetable broth
- 2-3 chicken breasts (frozen is fine)
- 3 bell peppers, sliced or diced (any color will do)
- 1 onion, diced (red, white, or yellow is fine)
- 4 cloves garlic, pressed
- 2 cups fresh tomatoes, diced
- 1 jalapeno, finely chopped
- 2 teaspoons oregano
- 1 teaspoon cumin
- ½ teaspoon onion powder
- ⅛ teaspoon sea salt
- 1 bay leaf
- 1 avocado, diced
- Fresh cilantro, finely chopped
- Coarse black pepper
- Set a slow cooker to 6 hours and add in bone or vegetable broth, chicken breasts, bell peppers, onion, garlic, tomatoes, and diced jalapeño.
- Stir in oregano, cumin, onion powder, sea salt, and one bay leaf, cover, and let cook.
- When cooking is complete, remove the bay leaf, and then serve in bowls topped with avocado, cilantro, and salt and pepper as desired.
- Store remaining soup in glass jars in the refrigerator. Consume within about 2-3 days.