Fajita soup with chicken can be made fast in an Instant Pot or on your stovetop. Packed with bell peppers and onions, topped with sour cream it’s a killer dinner.
You have GOT to try this Instant Pot chicken fajita soup 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. (affiliate links present, originally published 12/21)
Chicken Fajita Soup
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. Even my kids loved them with the seasonings I came up with.
If you are looking for a low carb meal that still allows you to love your favorite Mexican food this is it my friend. 😉 Even the leftovers are amazing warmed up the next day for lunch.
FIRST – You should sign up for my free newsletter so you get new posts emailed to you twice a week and never miss out on anything! Now let’s start with a few basic tips:
- Make sure to Bookmark our InstaPot recipes page. We add new ones each week!
- Then PRINT this —–> Instant Pot cooking times cheat sheet that will help you understand how long meat, vegetables and beans take to cook in your pressure cooker.
For reference, this is the pressure cooker I have (a 6 quart) and use for all recipe creations.
Ninja Foodi Chicken Fajita Soup
Ok you can make this in a pot on your stovetop too, I will explain the timing of that below. I always tend to gravitate toward my IP, Crockpot Express 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.
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. 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.
When it comes to the seasonings you could really load those up too. What works well on our end is listed below in the recipe card but if you have your own favorite fajita seasoning then by all means use that. 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.
Leftover Fajita Soup
OH, another thing. You could totally use an already cooked rotisserie chicken from the store OR 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.
Easy Chicken Fajita Soup
Here are the items you’ll need on hand to get started:
- Defrosted medium size chicken breasts
- if still hard, follow our Instant Pot frozen chicken instructions first
- Bell pepper(s)
- Diced tomatoes, I like petite canned
- Chicken broth
- Chili powder
- Garlic powder
- Could add a can of drained and rinsed black beans if you wanted too
Salt and pepper, just a pinch is added at the beginning and then re-season when it is done if you wish too. Then comes all your favorite toppings that make this comfort food over the top delicious!!
InstaPot Chicken Fajitas
Now this is really fun to do, especially for Cinco de Mayo. Have lots of bowls set out with ALL different kinds of fajita toppings people would enjoy. Ideas are cilantro, sour cream, avocado slices, cheddar cheese, and tortilla strips.
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.
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.
Instant Pot Chicken Fajita Soup
Like I said, this is a dump dinner idea that requires literally NO prep especially if you use canned diced tomatoes. Yes it does cost a few dollars more to use boneless and skinless but in this case it is worth it. Trying to weed out the bones at the end when it is falling apart isn’t fun. Just do yourself a favor and get them without.
- Slice your onion and bell pepper(s) or cut into chunks, put into pot. The smaller you cut them the softer they will get.
- Add chicken breasts inside, sprinkle with all seasonings you desire. Pour broth inside and close lid and steam valve.
- Cook at high pressure for 15 minutes. Allow for a natural release for 10 minutes at the end. Then release rest of steam.
- Remove meat and shred or dice with a knife. Put shredded chicken 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.
Chicken Fajita Soup Recipe
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.
The best way to save leftover soup 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.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
- 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.