This is how to make chicken fajita soup in Instant Pot or stove. Ours is packed with bell peppers, tomatoes, boneless skinless breasts and onions. Topped with sour cream it’s a killer dinner.
You have GOT to try this one pot meal like now! Just throw in all the ingredients and in under 30 minutes you too can impress your family for dinner. Packed with protein and everything you’d expect to find with fajitas it’s a quick Instant Pot recipe I know y’all will love.
We made this with white meat but if you wanted to use very thin slices of beef you could totally do that too. At first we made a pot of Instant Pot fajitas and those were a hit. This time we simmered it all in our pressure cooker for 15 minutes and it was a really quick meal.
Instant Pot Chicken Fajita Soup
If you are looking for a low carb meal that still allows you to love your favorite Mexican food this is it my friend. 😉 You can make this in a pot on your stovetop but I always tend to gravitate toward my IP or Ninja Foodi because it just makes my life easier. Meats get fork tender in no time and I don’t have to baby it so it doesn’t boil over. But I realize you may not have one of these so I get it.
Can you make fajita soup with rotisserie chicken?
Yes, that is the easiest option OR make as a leftover chicken breast recipe. If your meat is already cooked then the cook time decreases dramatically too. Just dice up throw it in with all the other ingredients and cook on high pressure for 6 minutes instead with a quick release.
Can you use frozen chicken to make fajita soup?
Yes, if your meat is still hard, follow our Instant Pot frozen chicken instructions first. Then drain the pot, shred the meat and start with the directions below from there, so versatile!
What are the best vegetables for fajita soup?
You can really pack this soup recipe full of vegetables too. We just call for 1 bell pepper but 2 would work just as well. Onions are obvious, yellow or white are the best selections in this case. Beyond that the only other things you may find are other varieties of peppers.
Variations
You could marinate your meat in our fajita marinade beforehand too if you wanted to really amp up the flavors. For super easy, just add 1 packet of taco seasoning instead of everything listed below.
Salt and pepper are just the basic seasonings. For heat you could add dry Sriracha or red pepper flakes. If you have your own favorite fajita seasoning then by all means use that. Then comes all your favorite toppings that make this comfort food over the top delicious!! Could add a can of drained and rinsed pressure cooker black beans if you wanted too.
Another substitute is the liquid. If you don’t have broth then you could use water but it won’t have nearly as much flavor.
If you are having a party you could serve this in all sorts of ways. This is a lighter version in soup form but there are SO many other ways to offer the same flavors in fun ways. As a pick up appetizer we have made fajita cups using a muffin tin which people tend to rave over. You can offer the same toppings to make them even more fun to eat.
Stove top Method
If you want to make this on the stovetop this is the only alteration really. You’ll set a large saucepan or stock pot on medium / high heat. Add your chicken broth and have it come to a boil. Then add your meat and all other ingredients to create boiled shredded chicken until it falls apart with 2 forks.
This will take about 20 minutes at a constant rolling boil. Take the cooked chicken out and turn the burner down to low. Chop or shred the meat and put it back into your pot. Let it simmer on low for 5 more minutes to suck up all the juices.
Chicken Fajita Soup Recipe
Equipment
Ingredients
- 2 medium chicken breasts, boneless skinless, sliced in half, not too thick
- 1 small onion, sliced
- 1 small bell pepper, sliced
- 28 oz diced tomatoes
- 2.5 cup chicken broth
- 1 tsp cumin
- 1 tsp chili powder, or more for spicy
- 1 tsp garlic powder
- 1 pinch salt, to taste
Instructions
- Slice onion and bell pepper and put into pot. Slice breasts in half lengthwise and set inside of pot sprinkled with all other ingredients and seasonings you desire. Close lid and steam valve.
- Cook at high pressure for 15 minutes with a natural release for 10 minutes. Then release rest of steam.
- Remove chicken and shred or dice with a knife. Put back into your pot and stir.
- Serve with a dollop of sour cream and fresh cilantro on top with a tortilla or chips on the side.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Other fajita recipes you’ll love
Want to feed a bigger crowd? Try sheet pan fajitas too. Offer all three so everyone can choose one or more of them all throughout the day. This one stays quite well with the lid set just ajar or just keep it plugged in to stay on the warm setting.
If you want to make slow cooker chicken fajitas or air fryer fajitas we have directions for those favorites too!
The best way to save leftover soup
It is to wait until it cools off completely first. Then use plastic containers to spoon it into. Store in the fridge for up to 4 days. When you reheat though you should transfer contents into a microwave safe dish, or into a pot on the stovetop on low heat. Either way the flavors actually get stronger with a few days.
