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}


  • 5 cups bone or vegetable broth
  • 23 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


  1. 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.
  2. Then stir in the oregano, cumin, onion powder, sea salt, and bay leaves, cover, and let cook.
  3. With about one to two hours of cook time left, add the bell peppers and tomatoes.
  4. When cooking is complete, remove the bay leaves, and then serve in bowls topped with avocado, cilantro. Add sea salt and pepper as desired.
  5. Store remaining soup in airtight containers in the refrigerator. Consume within about 2-3 days.


  • 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.