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Chicken Fajita Chili


4 cups skinned, boned, chopped deli rotisserie chicken

1 small (1/2 cup) onion, chopped

1 medium (1 cup) green bell pepper, chopped

1 (14-ounce) can Mexican-style diced tomatoes

1 (15-ounce) can black beans , drained, rinsed

1 cup frozen corn

1 (46-ounce) can vegetable tomato juice  

1 (14.5-ounce) can chicken broth

1 (1.27-ounce) packet fajita seasoning


6 (3/4-ounce) slices white Land O Lakes® Deli American, cut into quarters

Tortilla chips , if desired

 *Substitute tomato juice.

How to make

  1. STEP 1

    Place all ingredients except cheese and tortilla chips into 6-quart slow cooker. Cook on Low heat setting 8-10 hours or High heat setting 4-6 hours, or until green peppers are tender.

  2. STEP 2

    Top each serving with 2 pieces cheese and garnish with tortilla chips, if desired.

Tip #1

Jazz up this soup with additional toppings such as sour cream, chopped fresh cilantro and sliced green onions.

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