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
This soup has all the classic flavors of 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 Soup is always a hit. Pair it with a side of Refried Beans or 2 Ingredient Dough Breadsticks
Faqs About Making Instant Pot Chicken Fajita Soup
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Variations to this Mexican 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 soup on the stovetop or make it slow cooker chicken fajita soup.
Does your Instant Pot Say Burn? Learn what the message means and how to prevent it.
Ingredients
Get the full list of ingredients, with measurements, and step-by-step directions at the bottom of the post in the printable recipe card.
- Extra virgin olive oil
- Red onion
- Red bell pepper
- Yellow bell pepper
- Poblano pepper,
- Salt and pepper
- Boneless, skinless chicken breasts
- Diced fire-roasted tomatoes
- Chicken broth
- Cumin
- Chili powder
- Mexican oregano
- Garlic powder
- Black beans
- Lime juice
- Avocados
- Red onion
- Shredded Mexican cheese blend
- Fresh cilantro
How to Make Chicken Fajita Soup
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.
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.
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.
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.
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!
More Delicious Soup Recipes
- Stuffed Pepper Soup
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- Best Garden Vegetable Soup Recipe
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Chicken Fajita Soup
Ingredients
- ½ tbsp 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
- salt and pepper to taste
- 1½ lbs. boneless, skinless chicken breast
- 14 oz. canned diced fire-roasted tomatoes with liquid
- 3 c. chicken broth preferably organic
- 2 t. ground cumin
- 1 chili powder
- 2 t. Mexican oregano dried
- 1 t. garlic powder
- 15 oz. canned black beans drained and rinsed
- 3 fresh lime juice
Garnish:
- 2 large avocados sliced
- 3 red onion chopped
- Shredded fat free Mexican cheese blend
- Fresh cilantro chopped
Instructions
- 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.
- 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.
- 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.
- 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.
- 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!
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