Crock Pot Chicken Fajita Soup

As a full-time employee, I don’t always feel like cooking by the time I get home. The problem is I much prefer a home-cooked meal over eating out.

I turned to my Crock Pot to help me with this problem and am so glad I did!

I use it at least once a week now and absolutely love the fact that I can prepare something in 10-15 minutes in the morning, let it cook all day, come home and dinner is ready.

I am eternally grateful to the inventor of this ingenious appliance.

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Crock Pot Chicken Fajita Soup; Recipe or Not

1 – 1 ½ lb boneless skinless chicken breast

1 small onion, roughly chopped

2 bell peppers, roughly chopped

1 qt. low-sodium chicken or vegetable broth

Juice from 1 lime

1 ½ T fajita seasoning (or 1 pkg.)

½ t chili powder, optional

Dash of cumin, optional

Dash of cayenne, optional

Salt & pepper to taste

Toppings: shredded cheese, tortilla chips, cilantro, sour cream, avocado

THE PREP: Combine all ingredients in Crock Pot and cook on Low for 8-9 hours. (How easy is that?) Once it has finished cooking, use two forks to shred the chicken breast in the Crock Pot and serve!

Vegetarian/vegan version: use 1-2 cans of drained & rinsed black or pinto beans and vegetable broth, top with cilantro and tortilla chips

Notes: I tried to make mine as low-sodium as possible so I used a fajita seasoning containing no salt and vegetable broth with very little sodium. I used yellow and orange peppers but any kind of bell pepper works. Aaand one final note, I recommend starting small with the seasonings, let it cook, then finish by seasoning to taste. My seasoning measurements are simply estimates.

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Hot and delicious meal. Ready and waiting. Problem solved!

Enjoy!

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