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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Crockpot Cheesy Chicken Fajita Soup Recipe

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This recipe for Crockpot Cheesy Chicken Fajita Soup is from The Schrag Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb boneless chicken breast
1 (15.5 oz) can whole kernel corn, drained
1 (15.5 oz) black beans, drained & rinsed well
1 cup chopped onion
3/4 cup chopped green pepper
3/4 cup chopped red pepper
3 cloves garlic,minced
1 can Rotel
1 ½ teaspoon chili powder
¼ teaspoon cumin
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon red pepper flakes (optional)
3 ½ cups chicken broth
2 cups cheddar cheese, shredded (freshly shred a block of cheese as it melts better)
1/2 cup white rice, cooked and cooled
1 cup heavy cream
4 tablespoons flour (or 2 tablespoons cornstarch)

Toppings to be added upon serving if desired: green onion, avocado, tortilla chip strips, sour cream, cheese
Directions:
Directions:
Combine chicken, veggies, Rotel, spices and chicken broth in crockpot. Cook on high for 4 hours or low for 8 hours. Remove chicken and shred with fork and set aside.

Grate cheese and add to warm soup in batches; stir to melt and combine.

Whisk together cream and flour until smooth and stir into soup. Add cooked rice and shredded chicken. Cover and cook for an additional 30-40 minutes on low.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
A very hearty soup, yet not heavy. Delicious!

 

 

 

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