Chicken Fajita Soup

I love getting a rotisserie chicken.  It provides us with a meal and then leftovers lead us into another meal creation.  Not to mention I cook the bones to make my own chicken broth.  I use to think my mom was CrAzY for not just buying it out of a box, well needless to say…I’ve turned into her.  Homemade just provides a clean taste and I control the sodium to the broth.  Our last rotisserie chicken helped to create this chicken fajita soup.  I love easy crock pot meals and this is one of them!!!

I prep for my crock pot meals the night before.  My alarm goes off at 5am and I can’t bring myself to enter into the 4:??…that is EARLY!!  The easier I can make my mornings the better.  For this soup, I cut up all the vegetables the night before.  The chicken I also pre-cut the night before when I created the broth.  I then pack them next to each other in the fridge to allow for minimal mistakes early in the morning.


When making soups, I try to use the freshest vegetables.  This soup has vegetables I got at the farmers market.  You can substitute any vegetable for another.  We like crunch in our soups and the yellow green beans will give it.


Chicken Fajita Soup

Chicken Fajita Soup

6 cups chicken broth
1 large can of diced tomatoes with chiles
1 zucchini cut up into cubes
1 small Chinese eggplant cut into cubes
1 small onion diced
1 lb yellow green beans cut up into small rectangles
2 cubs cubed chicken (pre-cooked)
2 tablespoons Fajita seasoning
1 tablespoon lime juice
1.  Place all ingredients in your crock pot and cook on low for 6-8 hours.


  1. […] first it’s super easy and the left-overs can be turned into lots of different dishes from soup to chicken salad.  I would recommend sticking to the lime or lemon LaCroix because it does give […]

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