Paleo Chicken Fajita Soup
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If you’re in the mood for a spicy soup that will warm you up on a chilly day, then put your eyes on this flavorful, colorful Paleo Chicken Fajita Soup! It’s flavored with jalapeños, cumin and oregano, and it tastes just as delicious right out of the slow cooker as it does the next day! {Paleo}
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 I want. 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 recipe!
K-Hubs and I have been putting our faces in this for several days straight because we cannot believe 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 has never lasted longer than a full week in our house!
Why is Paleo Chicken Fajita Soup so addicting? The oregano and cumin fit nicely with tender chicken you can pull apart with a fork. Colorful bell peppers not only add 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. 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!
Paleo Chicken Fajita Soup ingredients
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 use Homemade Bone Broth, but you can also use Homemade Vegetable Broth, if you are so inclined.
- Chicken breasts. You can make this with frozen chicken breasts, however I sauté them for a few minutes in a skillet first, and then transfer them to the slow cooker. This creates juicy chicken breasts and reduces the amount of film that forms in the slow cooker as the chicken breasts cook through.
- 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 slice them instead. For a delicious flavor, I sauté the onions after I’ve sautéed the chicken. Doing so creates a delightfully savory flavor, but if you are short on time, you can throw the raw onions straight into the slow cooker without sautéing them first.
- Garlic, jalapeños, and tomatoes. I add pressed garlic, one finely-chopped jalapeño (two if you’re feeling hot and spicy), and diced fresh tomatoes (regular tomatoes or grape tomatoes work just fine). If you’re sautéing the onions first, then you can throw the garlic in the sauté pan, too, if you’d like.
- 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 bay leaf or two!
- Toppings. This is where even a few ingredients turn an already delicious recipe into something crazy good! Looking right at you, fresh cilantro and avocado!
How to make Paleo Chicken Fajita Soup
Below are steps to prepare your own delectable batch of Paleo Chicken Fajita Soup!
- Set a slow cooker to six hours and pour in the bone or vegetable broth. While the slow cooker is warming up, sauté the chicken breasts in a skillet with a few tablespoons of coconut oil (or enough to cover the bottom of the pan). Sauté the chicken breasts long enough that they start to turn white and the juices start to release. Begin to break them apart into desired serving sizes. Then, using a slotted spoon, transfer the chicken to the slow cooker and drain the skillet. Using the same skillet, next sauté the garlic and onion until the onions are translucent. Using the same slotted spoon, transfer the onion and garlic to the slow cooker. Next, add the diced jalapeño pepper to the slow cooker.
- Then stir in the oregano, cumin, onion powder, sea salt, and bay leaves, cover, and let cook.
- With about one to two hours of cook time left, add the bell peppers and tomatoes.
- When cooking is complete, remove the bay leaves, and then serve in bowls topped with avocado, cilantro. Add sea salt and pepper as desired.
- Store remaining soup in airtight containers in the refrigerator. 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!
More delicious soup recipes!
- Paleo Chicken and Cauliflower Rice Soup
- Onion Leek Soup
- Sun-Dried Tomato Chicken Soup
- Roasted Butternut Squash Soup
- Chicken Lime Soup
Stay well and stay wild, Spiriteds. I’m glad you’re here! ❤️
Paleo Chicken Fajita Soup
If you’re in the mood for a spicy soup that will warm you up on a chilly day, then put your eyes on this flavorful, colorful Paleo Chicken Fajita Soup! It’s flavored with jalapeños, cumin and oregano, and it tastes just as delicious right out of the slow cooker as it does the next day! {Paleo}
- Prep Time: 20 mins
- Cook Time: 6 hours
- Total Time: 6 hours 20 mins
- Yield: 8 cups 1x
- Category: Soups and Stews
- Method: Slow Cooker
- Diet: Gluten Free
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
- 3 bell peppers, sliced or diced (any color will do)
- 2 cups fresh tomatoes, diced
- Optional toppings: Avocado, fresh cilantro, or coarse black pepper
Instructions
- Set a slow cooker to six hours and pour in the bone or vegetable broth. While the slow cooker is warming up, sauté the chicken breasts in a skillet with a few tablespoons of coconut oil (or enough to cover the bottom of the pan). Sauté the chicken breasts long enough that they start to turn white and the juices start to release. Begin to break them apart into desired serving sizes. Then, using a slotted spoon, transfer the chicken to the slow cooker and drain the skillet. Using the same skillet, next sauté the garlic and onion until the onions are translucent. Using the same slotted spoon, transfer the onion and garlic to the slow cooker. Next, add the diced jalapeño pepper to the slow cooker.
- Then stir in the oregano, cumin, onion powder, sea salt, and bay leaves, cover, and let cook.
- With about one to two hours of cook time left, add the bell peppers and tomatoes.
- When cooking is complete, remove the bay leaves, and then serve in bowls topped with avocado, cilantro. Add sea salt and pepper as desired.
- Store remaining soup in airtight containers in the refrigerator. Consume within about 2-3 days.
Notes
- You can use frozen chicken breasts and add them directly to the slow cooker. However, pre-cooking them in a skillet adds flavor, makes the chicken breasts more tender, and reduces the amount of film that forms in the slow cooker.
- When to add the bell peppers and tomatoes will depend on what texture you want them to be when you’re ready to serve the soup. If you want crunchier bell peppers then add them closer to the end of the cook time, for example 30 minutes to one hour remaining. We typically cut our bell peppers into strips and cook them that way. Then once they’re cooked, we can cut them down to smaller sizes. This helps prevent them from becoming mushy. For softer bell peppers, add them earlier in the cook process and/or cut them into smaller sizes. The tomatoes will soften quickly, so add them towards the end or cut them into larger sizes, if desired.
- Yield is an approximation.
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