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Crock Pot Chicken Fajita Soup
Crock Pot Chicken Fajita Soup is easy to make and tasty. The entire family will enjoy this Low Carb Crock Pot Chicken Fajita Soup recipe. It's also budget friendly.
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings: 8
Calories: 164 kcal
Course:
Soup
Cuisine:
Mexican
Ingredients
- 2 lbs boneless skinless chicken breasts
- 2 cans diced tomatoes 14.5 oz cans
- 2 cups chicken broth
- 2 tablespoons taco seasoning
- 2 teaspoons minced garlic
- 1/2 cup onion chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
Instructions
- Combine all the ingredients in a 6 quart crock pot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Remove the chicken, shred and return it back to the crock pot.
- Stir to combine the flavors. Serve with your favorite toppings. I topped mine with sour cream, shredded cheddar cheese and chopped cilantro.
Cup of Yum
Notes
- Refrigerate the leftovers in an air tight container for up to 5-7 days.
Nutrition Information
Calories
164kcal
(8%)
Carbohydrates
7g
(2%)
Protein
26g
(52%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
545mg
(23%)
Potassium
735mg
(21%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
735IU
(15%)
Vitamin C
47mg
(52%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 164
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 26g | 52% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 545mg | 23% |
| Potassium | 735mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 735IU | 15% |
| Vitamin C | 47mg | 52% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.