Easy Chicken Fajita Soup {Instant Pot, Slow Cooker or Stove Top}

Enjoy your favorite Mexican flavors with minimal effort thanks to this delicious Chicken Fajita Soup. Ready in just 30 minutes, it’s the perfect dump-and-go recipe for busy weeknights. Make this recipe in the Instant Pot, Crockpot, or stove top.

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If there’s one thing I love more than Mexican food, it’s Mexican food with minimal effort. Soups are notorious for taking time on the stove, but thanks to this recipe, you can get dinner ready in the table in no time.

This Chicken Fajita Soup is a bowl full of family-friendly deliciousness. Not only is it packed full of protein and healthy fats, but it’s low carb and freezer friendly too.

What is Chicken Fajita Soup?

This recipe is basically all the ingredients you need for chicken fajitas but instead as a tasty soup. If you have an Instant Pot or Crock-Pot, you can enjoy tender chicken with soft peppers in a creamy, comforting broth and the perfect level of spice without hours simmering on the stove.

If you’re just getting started with the Instant Pot, check out my quick start guide Top 10 Instant Pot Tips and Tricks You Need to Know.

About the Ingredients

• Chicken – Boneless, skinless chicken breast works best however chicken thighs can also be used.
• Chicken broth – Homemade bone broth is ideal as it provides beneficial protein, amino acids and so many other nutrients. If using store-bought, check it’s free of added sugar.
• Vegetables – No instant pot fajita soup recipe is complete without red and green peppers which are rich in antioxidant vitamins including vitamins C and E. Not forgetting, white onion and chopped green chiles to pack maximum flavor.
• Heavy cream – I recommend you use real heavy cream for best results.
• Cheese – Ideally cubed or shredded so it can melt easily.
• Diced tomatoes – Do not drain the diced tomatoes, the juices are also required for this recipe.
• Spices – For ease, I use ready-made fajita seasoning or you could make your own using spices such as cumin, oregano, paprika, garlic powder, and salt.

How to Make Chicken Fajita Soup Step-by-Step

Instant Pot Option

1. Press sauté on your Instant Pot. Add in your olive oil. Allow the oil to heat up. 
2. Once the oil is hot, add the chicken, and onion. Sauté for about 5 minutes until the chicken is browned, and the onions become translucent.

3. Still on Sauté mode, add in your peppers. Mix and sauté for about 2 minutes – just allowing them to soften. 
4. Press Cancel on your Instant Pot. Add in your garlic, fajita seasoning, and broth. Mix and scrape the bottom of your Instant Pot. You want to make sure there isn’t a remnant of the chicken nor the veggies left on the bottom as you will receive a “Burn” notice. 

5. Add in the tomatoes and chiles. Stir.
6. Turn your Instant Pot onto High Pressure for 15 minutes. Make sure your sealing valve is closed and pushed away from you. 

7. Once your Instant Pot is done cooking, manually release it by bringing the sealing valve toward you. 
8. Open the Instant Pot by removing the lid. Add in your cream cheese, cheddar cheese, and cream. Mix well until all of your cheeses have melted.  Transfer to your soup bowl and top with any toppings you like! You can keep it as is for a low-carb option or add tortilla chips/strips!

Stovetop Option

1. In a large pot over medium heat on the stovetop, add avocado oil.
2. Once the oil is hot, add the chicken, and onion. Sauté for about 5 minutes until the chicken is browned, and the onions become translucent.
3. Add in your peppers. Mix and sauté for about 2 minutes – just allowing them to soften. 
4. Add in your garlic, fajita seasoning, and broth. Mix and scrape the bottom of the pot.
5. Add in the tomatoes and chiles, and stir well.
6. Let simmer for about 15 minutes.
7. When done, turn off the heat.
8. Add in cream cheese, cheddar cheese, and cream. Mix well until all of your cheeses have melted. 
9. Serve in a soup bowl and top with tortilla chips, avocado chunks, cilantro or your favorite toppings.

Slow Cooker or Crockpot Option

You can also make this creamy pumpkin and sweet potato soup in the slow cooker.

1. Add bone broth, avocado oil, chicken, onion, garlic, fajita seasoning to the slow cooker.
2. Cook on low heat for 6 hours or high heat for 3 hours.
3. Add peppers, tomatoes and chiles, and stir well. Let cook on high heat for about 10 minutes or until peppers soften.
4. Turn to warm and add in cream cheese, cheddar cheese, and cream. Mix well until all of your cheeses have melted. 
5. Serve in a soup bowl and top with tortilla chips, avocado chunks, cilantro or your favorite toppings.

Homemade Fajita Seasoning

No fajita seasoning on hand? It’s really easy to make your own and even better there’s no preservatives or additives. This makes about 2 tablespoons – the perfect amount needed for this recipe.

• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp ground paprika
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ teaspoon cayenne pepper (optional)
• Salt to taste (I usually do about 1/2 to 1 tsp)

Can I use taco seasoning instead of fajita seasoning?

Yes, the two are very similar. Taco seasoning usually has more oregano but it would work well in this recipe. In a pinch, you could tailor the fajita seasoning to your own taste but be sure to add cumin, paprika, chili powder, garlic powder, and onion powder. I’m also a fan of adding 1/2 tsp white pepper for a bit of a smokey flavor.

Can I add beans to this soup?

Black beans and pinto beans are a great addition to this instant pot fajita soup recipe, but note they are not low carb or keto-friendly. If you are wanting to make this soup even heartier without the added carbs, you could add cauliflower rice instead.   

Is this soup spicy?

As with ordinary fajitas, this soup is also super easy to customize depending on how much heat you can handle. If you’re serving it to kids, feel free to skip the chiles. Otherwise, it’s the perfect level of spice thanks to the addition of cooling heavy cream which balances out the fajita seasoning. If you prefer a kick, feel free to add a sprinkling of chili flakes or extra green chiles.

How long can I store this Instant Pot fajita soup in the fridge?

Leftover fajita soup will last in an airtight container in the fridge for 3-5 days. I prefer to store food in plastic free containers but any airtight container will do. 

Can I make chicken fajita soup ahead of time and freeze it?

To freeze, wait until the soup has cooled then pour it into a freezer-safe container. It will keep in the freezer for up to three months.

How do I reheat this soup?

I actually got rid of my microwave, but you may prefer to use one to reheat sweet potato soup or check out my guide of ways to reheat food without a microwave. For best results and maximum flavor, I recommend reheating without a microwave. Thaw the soup overnight in the fridge then reheat it on the stove on low heat until boiling. If you find the soup has thickened when you reheat, add a splash of broth to thin it out.

Topping Ideas

Just like fajitas, this Instant Pot fajita soup can be served in so many ways. Here are a few of my favorite topping ideas:

• Chopped avocado
• Chopped cilantro
• Cotija Cheese
• Corn Bread
• Chopped Black Olives
• Fresh Lime
• Picco de Galo
• Sliced Fresh Jalapeños
• Greek yogurt or sour cream

Top Tips

• To save time, you could skip the chicken breasts and use rotisserie chicken instead.
• Be sure to scrape off any browned chicken, onions, and garlic from the bottom or sides of your instant pot to avoid a burn notice.
• If you fancy adding cauliflower rice  (or alternative kinds) to the soup wait until near the end to avoid it going mushy.

More Instant Pot Meals

• Instant Pot Taco Meat
• Homemade Taco Seasoning Recipe
• Top 50 Gluten-Free and Paleo Instant Pot Recipes {Pressure Cooker}

Did you try this Instant Pot fajita soup? Don’t forget to rate the recipe and comment below to let me know how it went. You can also FOLLOW ME on Facebook, Instagram and Pinterest.

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