Go Back
–+ servings
Square feature image of crockpot chicken fajita soup served in a yellow bowl. Chunks of chicken and colorful peppers in green, red, and yellow show in the creamy broth. The soup is garnished with sour cream, cilantro, and green onion.

Chicken Fajita Soup (Crockpot Recipe)

This Crockpot Chicken Fajita Soup is both easy and delicious - and chock full of flavor, tender chicken, vegetables, and ooey gooey melted cheese! Instant Pot instructions also provided.
4.73 from 22 votes
Print Recipe Pin Recipe Save
Author Kori Butler
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Soup and Stew Recipes
Cuisine American | Mexican
Servings 8 servings
Calories 361 kcal

Ingredients
  

  • 1 cup onion (diced)
  • 4 bell peppers (cut into bite-sized pieces - make it pretty with different colored peppers!)
  • 2 garlic cloves (minced)
  • 6 boneless skinless chicken thighs (cut into 1" pieces)
  • 1 recipe or packet fajita seasoning mix
  • 24 ounces chicken broth (additional broth may be added if you wish to dilute the soup)
  • 8 ounces chunky salsa (additional salsa may be used to increase spice level)
  • 2 cups sharp cheddar cheese (shredded)
  • 1 cup heavy cream (or half and half)
  • ½ cup sour cream (or more, if desired)
  • Salt and pepper to taste
  • Optional thickener: ½ teaspoon xanthan gum mixed with ½ teaspoon olive oil, or 1 tablespoon cornstarch dissolved in 2 tablespoons of cold water or broth.

Instructions
 

Crockpot Instructions

  • Add onion, bell peppers, garlic, chicken thighs, broth, and fajita seasoning. Cook on low for 4 to 6 hours until chicken is done.
  • About 30 minutes before serving, bring heavy cream and sour cream to room temperature.
  • Add salsa and cheddar cheese, stirring until melted.
  • Stir in heavy cream and then sour cream.
  • Season with salt and pepper to taste. Serve and enjoy!

Instant Pot Instructions

  • Add onion, bell peppers, garlic, chicken thighs, broth, and fajita seasoning to the Instant Pot.
  • Secure lid and cook on High pressure for 4 minutes. Quick-release pressure after the cooking cycle is complete.
  • While the soup is pressure cooking, bring heavy cream and sour cream to room temperature.
  • Remove the lid from the pot once pressure is released. Add salsa and cheddar cheese, stirring until melted.
  • Add heavy cream and then sour cream.
  • Season with salt and pepper to taste. Serve and enjoy!

Video

Kori's Tips

  • More helpful hints, substitution ideas, cooking tips, and delicious recipes can be found in our post. Check it out!
  • TOP TIPS: Bring heavy cream and sour cream to room temperature before adding to hot soup to prevent curdling. Add more salsa to taste if desired. Additional broth may be used if needed. 
  • SERVING SUGGESTIONS: Top with additional cheese, salsa, and a dollop of sour cream to garnish. Also great with diced avocado, fresh cilantro, and diced tomato on top! Serve with tortilla chips or warmed flour tortillas.

Nutrition

Calories: 361kcalCarbohydrates: 7.2gProtein: 31.6gFat: 22.9gCholesterol: 150mgSodium: 716mgFiber: 1.2gSugar: 3g
DID YOU MAKE THIS RECIPE?Mention @seekinggoodeatsofficial or tag #seekinggoodeats! Be sure to subscribe to my newsletter to receive more healthy delicious recipes straight to your inbox.

© 2026 Seeking Good Eats™