Let the machine do all the work for you in this delicious chicken fajita soup that's oozing with spicy flavors. If you love chicken fajitas, this soup variation is what you need!
Put the oil in your slow cooker and turn to high. Add the pepper, onion and jalapeno and allow to cook for about 20 minutes, or until just beginning to soften.
Add the remaining ingredients, stir well and lower the heat to low. Cook for about 6 hours, or until the chicken is cooked through.
Remove the bay leaf and discard, then remove the chicken pieces with tongs and shred with a fork. Return the chicken and cook for another 30 minutes before serving.
Garnish with sour cream, shredded cheddar and crispy tortilla strips.
Recipe Notes
Add the salt and pepper to the mixture once the beans are tender (usually after an hour). Adding salt too early will slow the softening process.
Make sure to thoroughly rinse the beans to take away any bits of dirt or stones. Completely submerge them in the broth.
To make tortilla chips, heat some oil in a skillet over medium heat, and cook each tortilla for 30 seconds on each side. Cut them into strips and serve at the side of the soup for dipping.