Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 3 large bell peppers (red, green, and yellow), sliced into 1/2-inch strips
  • 1 large red onion, halved and thinly sliced
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken bone broth
  • 14.5 oz fire-roasted diced tomatoes
  • 4 oz chopped green chiles
  • 2 tbsp fajita seasoning
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 4 oz Neufchâtel cheese, cubed and softened
  • 1 tbsp fresh lime juice
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. Halve and thinly slice your large red onion and mince the two cloves of garlic.
  2. Place the onion, garlic, and the 3 sliced bell peppers into the bottom of the slow cooker.
  3. Lay the 1.5 lbs of chicken thighs directly on top of the vegetable bed. Sprinkle the 2 tbsp of fajita seasoning, 1 tsp sea salt, and 0.5 tsp cracked black pepper over the chicken.
  4. Add the 14.5 oz of fire roasted tomatoes (with juices), 4 oz of green chiles, and 4 cups of bone broth.
  5. Cover and cook on LOW for 6 hours or HIGH for 3 to 4 hours until the chicken reaches an internal temp of 165°F.
  6. Remove the chicken thighs to a clean plate or cutting board. Use two forks to pull the meat into bite-sized ribbons.
  7. Whisk the 4 oz of softened, cubed Neufchâtel cheese into the slow cooker liquid. Return the shredded chicken to the pot. Stir in the 1 tbsp of lime juice and 0.25 cup of fresh cilantro.
  8. Let the soup sit for 5 minutes to allow the flavors to harmonize.