Chicken Fajita Soup

Cook time

4 hours




  • 3 large chicken breasts
  • 1/2 cup mixed capsicum, diced
  • 1/2 cup onion, diced
  • Olive oil
  • 2 cups chicken stock
  • 1/4 cup sweetcorn
  • 1/4 cup black beans
  • 1 garlic clove, finely chopped
  • 1/2 tsp cumin powder
  • 1/2 tsp cayenne
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tomatoes, roughly diced
  • 4 tablespoons grated tasty cheese
  • 2 stalks green onions, finely sliced
  • 1/2 cup coriander leaves
  • 1 lime, juiced
  • Sour cream (optional)


  • Step 1Heat oil in a non-stick pan on a medium heat on your hob. Add oil, then your mixed capsicum, onion and garlic.
  • Step 2When translucent, add your cumin, cayenne, salt and pepper. Fry for a further 30 seconds. Immediately add the tomatoes.
  • Step 3Cook for a further 2 minutes ,then transfer to the Crock-Pot. Add chicken breasts and chicken stock to cover.
  • Step 4Cook on HIGH for 3.5 hours. Open the cooker and add in the sweetcorn and black beans.
  • Step 5Cook for a further 30 minutes.
  • Step 6Serve the soup with green onions, cheese, coriander leaves and a squeeze of lime. Add a little sour cream if you like!
  • Crock-Pot® Sear & Slow CHP700
    Crock-Pot® Choose-a-Crock One Pot Cooker CHP600
    Crock-Pot® Digital Hinged Lid One Pot Cooker CHP550
    Crock-Pot® Traditional CHP200

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