Chicken Fajita Soup

I am beyond excited that it is FALL! My favorite season is from September-Christmas Day :) I realize technically this is more than one season, but in my book it is THE SEASON!

HELLO season of my favorite things, one of which is my SLOW COOKER! I am loving using my slow cooker for recipes.  About 2 years ago, my mom decided to toss a few things in her slow cooker to attempt to make a Chicken Fajita Soup...& oh mannn did she score on this one! SO GOOD-- thanks momma!

I have tweaked it a little bit, but I just HAVE to share this recipe. It's so easy & WAY too good to not be shared.  Warning: We like spice in our house, so this does have some kick...below I'll tell you how to increase or decrease the spice-factor :)

You'll Need:

1 (15.25 oz) black beans {I use the reduced sodium kind}

1 (15.25 oz) black beans, drained & rinsed

1 (10 oz.) can of tomatoes with green chiles {original}*

1 (10 oz.) can of tomatoes with green chiles {mild}*

3 frozen chicken breasts

3/4 bag of frozen corn

Greek yogurt

Cheddar cheese, shredded

Tortilla chips

Directions:

Combine first 6 ingredients in the slow cooker and cook on low for 8 hours. Once you are ready to serve, shred the chicken in the slow cooker using 2 forks, then feel free to add water if you want it less thick {this is a pretty thick soup}.  Top each bowl with a dollop of greek yogurt, some cheddar cheese and tortilla chips and mix in.  Talk about simple, right? Something about a warm soup just makes me know THE SEASON is upon us!

*If you want like to add more spice, use 2 cans of tomatoes with green chiles {original} , if you would like less spice, use 2 cans of the  {mild} version.

Also, this recipe makes about 4 big bowls of soup and heats up great for leftovers {Nate & I do leftovers for lunch almost every day}.

You'll be doing the happy dance with these guys below after eating this, haha!

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