Crock-Pot Chicken Fajita Soup

We have the answer to keeping warm in the bitter Minnesota cold: Crock-Pot soup! Even if it’s warm where you are this Chicken Fajita Soup, adapted from The Recipe Critic, will spice up your day. To prove it won’t break the bank we priced everything out.

chicken fajita soup

What you’ll need:


1 lb Market Pantry boneless, skinless, chicken breasts

2 cans Market Pantry condensed cream of chicken soup

1 1/2 c water

1 c Market Pantry medium chunky salsa

2 c Market Pantry frozen corn

1 can Market Pantry black beans

1 t Market Pantry ground cumin

1 c Market Pantry cheddar cheese

Archer Farms tortilla strips to top

small handful of freshly chopped cilantro


sour cream

Place thawed chicken breasts in slow cooker and mix soup, water, salsa, frozen corn, black beans, cumin, cilantro in a bowl. Once mixed together, pour over chicken and let it sit for 4-6 hours on high. Remove chicken and shred with forks. Place back in Crock-Pot and add cheese to continue to cook for 15 minutes, or until cheese has melted. Top with tortilla strips and avocado to serve.

Here is the pricing broken down by ingredient. We excluded cumin assuming it is already in your spice drawer.

soup on a budget


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