Slow Cooker Chicken Fajita Soup

As Fall is in full swing, we’ve been enjoying the ease and simplicity of a slow cooker soup once a week. Usually on one of those nights when dinner prep time is non-existent. I love this soup recipe which is inspired by The Fresh Market! Top it with avocado, fresh cilantro and tortilla strips and you’ve got yourself a warm spicy soup with a little crunch on top.


  • 1 lb. boneless, skinless chicken breasts
  • ½ jalapeño, finely chopped (or more if you like it spicy)
  • 8 c. Pacific Foods Organic Bone Broth Chicken
  • 2 cups  salsa
  • 2 ½ tsp. kosher salt
  • 2 tsp. Mexican chili powder
  • 1 tsp. ground cumin
  • ½ tsp. paprika
  • ½ tsp. black pepper
  • 1 c. green bell pepper, diced
  • 1 c. white onion, diced
  • 1 can low sodium black beans, drained and rinsed
  • Juice of 1 medium lime

Topping Options:

  • Fresh cilantro
  • Sliced avocado
  • Sliced jalapeño
  • Tortilla strips
  • Sour cream
  • Fresh lime wedges


Thinly slice chicken breast and set aside. Slice jalapeno. Add Organic Bone Broth Chicken, salsa, spices, sliced jalapeno, peppers and onions, and sliced chicken to slow cooker. Cover and set to LOW for 8 hours or HIGH for 4 hours. Add the beans 1/2 way through the cooking time. Finish with fresh squeezed lime juice. Adjust salt if necessary. Serve topped with fresh cilantro or lime, sliced avocado, sour cream, or tortilla strips. Enjoy!

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