By Maddie Roberts
One of my favorite meals that my mom always makes is slow cooker fajita chicken soup. She has made it for years, and I always look forward to dinner when it is on the menu! It is full of delicious ingredients and spices that come together to create the perfect fall meal. This recipe is a staple in my house, and it is one of the recipes I brought to college with me once I finally had my own apartment. I have made a few adjustments of my own to the recipe, but there are many ways to alter it yourself.
The main ingredient is chicken breasts; I usually include chicken to make the soup more filling. It can always be replaced with plant-based products or omitted altogether to make the dish vegetarian-friendly. I have had it many times without chicken, and it is just as delicious.
There are many opportunities to spice-up this recipe. To add some heat, salsa and added spices are the way to go. I use a medium or restaurant-style salsa (the Target brand is my go to), but you could definitely use a spicer option. The recipe calls for ground cumin as the only added spice, but I like to add chili powder or similar flavors.
The last modification may be a little controversial, but I leave out the avocado completely. Personally, I do not like avocado or any of its variations. However, my mom loves it and always puts chunks of avocado on top of her soup. This increases the healthy fat content, and many people enjoy its enhancement to the soup’s flavor.
This soup recipe has many smaller modifications too. Canned corn can be used instead of frozen corn, sour cream or cheese can be dairy-free, and other ingredients can be excluded or substituted. Cooking takes about 5 hours in a slow cooker, so it is perfect to throw in before heading to campus for the day. It freezes very well, so you can easily store it in the freezer and reheat it on the stove later on. No matter what way you want to make it, you need to give this cozy and delicious fajita soup a try!