Go Back Email Link
+ servings
fajita soup in a white bowl with chiles, garlic and instant pot in background

Instant Pot Chicken Fajita Soup

Enjoy your favorite Mexican flavors with minimal effort thanks to this delicious Instant Pot Chicken Fajita Soup. Ready in just 30 minutes, it’s the perfect dump-and-go low-carb recipe for busy weeknights.
5 from 98 votes
Print Pin
Course: Main Course
Cuisine: Mexican
Keyword: chicken fajita soup, fajita soup, instant pot fajita soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 551kcal
Author: Don't Mess With Mama

Equipment

  • 1 Instant Pot

Ingredients

  • 2 tbsp olive oil
  • 2 lbs chicken breasts boneless, skinless, cut into bite sized pieces
  • 1/2 white onion sliced
  • 1 green pepper diced
  • 1 red pepper diced
  • 1 tbsp minced garlic
  • 2 tbsp fajita seaoning
  • 5 cups chicken broth
  • 1 28oz can diced tomatoes do not drain
  • 1 4oz can chopped green chilies
  • 8 oz cream cheese softened & cubed
  • 2 cups shredded cheese
  • 3/4 cup heavy whipping cream

Instructions

  • Press sauté on your Instant Pot. Add in your olive oil. Allow the oil to heat up.
  • Add to your hot oil your chicken, and onion. Sauté for about 5 minutes until the chicken is browned, and the onions become translucent.
    chopped raw chicken breasts and chopped onion in an instant pot
  • Still on sauté mode, add in your peppers. Mix and sauté for about 2 minutes – just allowing them to soften.
  • 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.
  • Add in the tomatoes and chiles. Stir to combine.
    fajita soup in instant pot
  • Turn your Instant Pot onto High Pressure for 15 minutes. Make sure your sealing valve is closed and pushed away from you.
  • Once your Instant Pot is done cooking, manually release it by bringing the sealing valve toward you.
  • 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!

Notes

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 Option
  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
  • 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)

Nutrition

Calories: 551kcal | Carbohydrates: 11g | Protein: 49g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 682mg | Potassium: 974mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1717IU | Vitamin C: 45mg | Calcium: 288mg | Iron: 2mg