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Chicken Fajita Soup

This slow cooker chicken fajita soup makes for a comforting and healthy meal that's packed with flavor and a hint of spice. It can be made in your slow cooker or Instant Pot!

Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 4
Calories: 320 kcal
Course: Soup
Cuisine: Mexican

Ingredients

  • 1 yellow bell pepper chopped
  • 1 orange bell pepper chopped
  • 1 green bell pepper chopped
  • 1 medium yellow onion chopped
  • ½ Jalapeno pepper sliced
  • 1 cup fresh salsa*
  • 2 cloves garlic minced
  • Juice of 1 lime
  • 4 cups low-sodium vegetable or chicken broth
  • 1 ½ pound boneless skinless chicken thighs chicken breasts work too
  • 1 teaspoon olive oil
  • 1 Tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • 1 teaspoon ground pepper
  • cauliflower rice or cooked white/brown rice optional
  • toppings of choice: chopped avocado jalapeño slices, cilantro, more lime juice, tortilla chips or crackers

Instructions

Slow Cooker:
    Cup of Yum
  1. Put all ingredients (besides rice and toppings) into a slow cooker.
  2. Cook for 3-4 hours on high or 6 hours on low. The chicken should be cooked through and will just fall apart. Once this happens turn the slow cooker to warm and enjoy whenever you’re ready. If adding rice, add it to the slow cooker while set to warm.
  3. To serve, top each bowl with avocado, jalapeño slices, cilantro and serve with tortilla chips and a slice of lime.
Instant Pot / Pressure Cooker: 
  1. Add olive oil to Instant Pot and put on sauté setting. Add onion and garlic and sauté for about 5 minutes, until fragrant.
  2. Add remaining ingredients (besides rice and toppings). Place the lid on the pressure cooker, lock lid and make sure the pressure release valve is closed.
  3. Press cancel on the pressure cooker and then press the soup/stew button and set time to 30 minutes.
  4. Once the timer reaches 0, the cooker will switch to keep warm. Carefully switch the pressure release valve to open to manually release the pressure. (I use tongs for this). Once the steam is released, remove the lid and use a fork to shredded chicken. The chicken should be cooked through and will just fall apart.
  5. If adding rice, add it to the Instant Pot while set to warm. Once warm throughout, portion soup into bowls.
  6. To serve, top each bowl with avocado, jalapeño slices, cilantro and serve with tortilla chips and a slice of lime.

Notes

  • If you don't have salsa on hand, you can make your own or just add 1 cup of chopped tomatoes, 2 Tablespoons fresh cilantro, 2 additional cloves of garlic to the soup.
  • To add more bulk to the soup, I like adding cauliflower rice or cooked brown/white rice. You can stir frozen or fresh cauliflower rice or cooked white/brown rice directly to the soup once it's done cooking and warming in the slow cooker. Stir and let warm until soup is warm throughout.

Nutrition Information

Serving 1bowl Calories 320kcal (16%) Carbohydrates 22g (7%) Protein 36g (72%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Cholesterol 158mg (53%) Sodium 1276mg (53%) Fiber 4g (16%) Sugar 12g (24%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 320

% Daily Value*

Serving 1bowl
Calories 320kcal 16%
Carbohydrates 22g 7%
Protein 36g 72%
Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Cholesterol 158mg 53%
Sodium 1276mg 53%
Fiber 4g 16%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.