Last Sunday, we had a lazy Sunday (my favorite), where we slept in, went out to lunch and grocery shopped. While we watched Olympics, I put together this yummy Slow Cooker Creamy Chicken Fajita Soup. I did make a modification to the recipe as I went, by using chicken broth instead of water to cook in the soup. I thought it would add a little more flavor. It was supposed to take 2-3 hours on high, but it was taking much longer for the chicken to cook. So we ended up making a pizza for dinner and letting it cook all evening. On Monday, we finally got to try our soup. We added a little cheese, tortilla chips, and sour cream for garnish. I thought it was really yummy and look forward to trying it again. Mike felt like it wasn't spicy enough and that another chicken soup I had made was a little bit better. Next time I make this, I may try to spice it up a bit and make sure that I have plenty of time to cook it all day.

The New Austonian