Instant Pot Chicken Fajita Soup

Looking for a chicken fajita soup recipe? This chicken fajita soup recipe tastes amazing and is easy to make. Once you try this great tasting soup, you will want to make it all the time.

Easy Chicken Fajita Soup

Chicken fajita soup has all the classic flavors of chicken fajitas but in a comforting soup. I love a good soup. I think I could eat soup every day. I also love Mexican flavors. Since my kids love tacos and fajitas, this Instant Pot Chicken Fajita Soup is always a hit.

How Long to Cook Chicken Fajita Soup in the Instant Pot

It only takes 15 minutes of active cook time when making Chicken Fajita Soup in the Instant Pot. You can make this soup on the stovetop or in a slow cooker.

Can I Freeze Chicken Fajita Soup

Yes. You can freeze chicken fajita soup. When freezing chicken fajita soup, store it in freezer bags or a food safe containter. You want to make sure you do not have air in the container. Your soup will stay fresh for up to 6 months.

How Long Does Chicken Fajita Soup Last

Chicken fajita soup will be good in the refrigerator for up to 5 days. It is important to make sure the soup is store properly. Make sure it is stored in an air tight container.

Make it a Keto Chicken Fajita Soup

Make it Keto Chicken Fajita Soup – In order to make keto chicken fajita soup remove the beans. Watch how many peppers that you are adding to this dish. While peppers are low in carbs, it does add up when trying to stay below a certain carb limit. Adding cream cheese gives this soup a delicious flavor while adding fat to meet your macros.

Variations to Chicken Fajita Soup

• Change the Spices – While these spices are typical flavors of fajitas, you can change the spices to whatever you enjoy.
• Make it on the Stovetop or slow cooker: It is easy to make this Chicken Fajita Soup on the stovetop or make it slow cooker chicken fajita soup. Chicken fajita soup in the crockpot takes longer but it has the same rich taste as Chicken Fajita Soup in the Instant Pot.

How to Make Chicken Fajita Soup

Prep time: 15 minutes
Active cook time: 15 minutes (+ time to come to pressure and 10 min. natural release)
Serves: 4-6

Ingredients:

2 T. extra virgin olive oil
½ medium red onion, sliced
1 medium red bell pepper, sliced
1 medium yellow bell pepper, sliced
1 medium Poblano pepper, seeded and chopped
Sea salt and black pepper, to taste
1½ lbs. boneless, skinless chicken breasts
1 14-oz. can diced fire-roasted tomatoes, with liquid
3 c. chicken broth, preferably organic
2 t. ground cumin
1 T. chili powder
2 t. Mexican oregano, dried
1 t. garlic powder
1 15-oz. can black beans, drained and rinsed
3 T. fresh lime juice

Garnish:
2 large avocados, sliced
3 T. red onion, chopped
Shredded Mexican cheese blend
Fresh cilantro, chopped

Directions:

1. Add olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads “hot,” add red onion, bell peppers, and Poblano pepper. Season with salt and black pepper, to taste, and cook, stirring continually, until the onion and peppers are crisp-tender and develop a bit of color, approximately 4-5 minutes. Switch unit to “off” and transfer veggies to a bowl. Set aside.
2. Season chicken breasts on both sides with salt and black pepper, to taste. Place chicken in Instant Pot®, along with tomatoes, chicken broth, cumin, chili powder, Mexican oregano, and garlic powder. Stir to combine.
3. Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set cook time to 10 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
4. Remove lid and shred chicken breasts with two forks. Add sautéed veggies, black beans, and lime juice. Stir to combine and taste. Adjust seasonings as desired.
5. Allow soup to sit on “Warm” setting for several minutes until the veggies and beans are heated through. Serve immediately topped with sliced avocados, red onion, Mexican cheese, and fresh cilantro, if desired. Enjoy!

Print

Instant Pot Chicken Fajita Soup

Ingredients

• 2 T. extra virgin olive oil
• ½ medium red onion sliced
• 1 medium red bell pepper sliced
• 1 medium yellow bell pepper sliced
• 1 medium Poblano pepper seeded and chopped
• Sea salt and black pepper to taste
• 1½ lbs. boneless skinless chicken breasts
• 1 14- oz. can diced fire-roasted tomatoes with liquid
• 3 c. chicken broth preferably organic
• 2 t. ground cumin
• 1 T. chili powder
• 2 t. Mexican oregano dried
• 1 t. garlic powder
• 1 15- oz. can black beans drained and rinsed
• 3 T. fresh lime juice

Garnish:

• 2 large avocados sliced
• 3 T. red onion chopped
• Shredded Mexican cheese blend
• Fresh cilantro chopped

Instructions

1. Add olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads “hot,” add red onion, bell peppers, and Poblano pepper. Season with salt and black pepper, to taste, and cook, stirring continually, until the onion and peppers are crisp-tender and develop a bit of color, approximately 4-5 minutes. Switch unit to “off” and transfer veggies to a bowl. Set aside.
2. Season chicken breasts on both sides with salt and black pepper, to taste. Place chicken in Instant Pot®, along with tomatoes, chicken broth, cumin, chili powder, Mexican oregano, and garlic powder. Stir to combine.
3. Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set cook time to 10 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
4. Remove lid and shred chicken breasts with two forks. Add sautéed veggies, black beans, and lime juice. Stir to combine and taste. Adjust seasonings as desired.
5. Allow soup to sit on “Warm” setting for several minutes until the veggies and beans are heated through. Serve immediately topped with sliced avocados, red onion, Mexican cheese, and fresh cilantro, if desired. Enjoy!