Slow Cooker Chicken Fajita Soup

By Amanda / January 8, 2017
The 2 Week Diet


3 large chicken breasts
1/2 cup mixed peppers, diced
1/2 cup onion, diced
olive oil
2 cups chicken stock
1/4 cup sweetcorn
1/4 cup black beans
1 fat clove garlic, finely chopped
1/2 tsp cumin powder
1/2 tsp cayenne
1 tsp salt
1/2 tsp black pepper
2 plum tomatoes, roughly diced
sour cream (optional)
crispy tortilla pieces (cut into strips and lightly fried)
cheddar, a sprinkle
green onions
lime wedges


Heat the oil in your Crock-Pot sauté bowl on a medium heat on your hob. Add your oil, then your mixed peppers, onion and garlic. When nicely translucent, add your cumin, cayenne, salt and pepper. Fry for a further 30 seconds. Immediately add the tomatoes. Fry for two minutes then place in your chicken breasts. Add chicken stock to cover. Cook on high for 3 1/2 hours. Open the cooker and throw in the sweetcorn and black beans. Cook for a further 30 mins.

Serve the soup with crispy tortilla pieces, spring onion, cheese, coriander and a squeeze of lime. A little sour cream too if you like!

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