Chicken Fajita Soup (Instant Pot & Stovetop)
User Reviews
4.8
75 reviews
Excellent
Chicken Fajita Soup (Instant Pot & Stovetop)
Report
Try this delicious Chicken Fajita Soup made with tender chicken, bell peppers, onions, and spices. A perfect meal for the cold weather made easily in the instant pot or stovetop! Gluten-free and low-carb.
Share:
Ingredients
- 1 lb chicken breast boneless (can also use thighs)
- 1 tablespoon oil or butter
- 1 cup onion finely diced
- 1 Jalapeño diced (optional)
- 4 cloves garlic minced
- 1 1/4 cup red bell pepper chopped
- 1 1/4 cup green bell pepper chopped
- 1 can diced tomatoes 14 oz (can also use fire-roasted diced tomatoes)
- 2 1/2 cup chicken broth
- 1 teaspoon salt
- 1 tablespoon fajita seasoning or Taco seasoning (add 1/2-1 tablespoon more to taste)
- 1 can black beans rinsed and drained, about 1.25 cups, skip for low carb
- 1 tablespoon lemon juice
- 1-2 tablespoon sour cream (optional)
- 1 scallion or green onion chopped
- 2 tablespoon cilantro leaves
Add to Shopping List
Instructions
Stovetop Method
- Heat a Dutch oven or large pot over medium-high heat. Add onions, garlic, jalapeño, and bell peppers, and saute for 3 minutes.
- Add tomatoes, broth, salt, and fajita seasoning. Stir it all up. Place chicken pieces in a single layer and gently press them under the liquid. Bring to a boil.
- Cover with a lid and simmer the soup for 15-20 minutes.
- Take the chicken out and shred it using forks. Then, add the black beans and chicken back to the pot. Simmer for 5 minutes.
- Add the lemon juice and stir it in. Garnish with cilantro leaves, and serve. Add toppings of choice.
Instant Pot Method
- Start the pressure cooker in SAUTE mode and heat it. Add oil, onions, garlic, jalapenos, and bell peppers. Stir and saute for 3 minutes.
- Add tomatoes, broth, salt, and fajita seasoning. Stir it all up. Scrape anything stuck to the bottom of the pot.
- Place chicken pieces in a single layer and gently press them under the liquid. Press Cancel and close lid with vent in sealing position.
- Set on Pressure Cook mode at high pressure for 12 mins. Do a 10 minute NPR, which means open the instant pot 10 mins after it beeps.
- Remove chicken pieces and shred them. Put the shredded chicken back in pot. Add the black beans. Simmer on Saute mode for 5 minutes.
- Add the lemon juice and give it a stir. Garnish with scallions and/or cilantro.
Crockpot Method
- Add all the ingredients except garnishes to the slow cooker. Cover with lid, and cook for 4 hours on high or 6-7 hours on low. Take out and shred the chicken with forks. Then transfer it back to the slow cooker. Add the black beans and give a stir. Stir in lemon juice. Garnish and serve the soup.
Optional Toppings
- Add your favorite toppings - tortilla chips, avocado, cilantro, shredded cheese, sour cream or guacamole.
Notes
- Taco Seasoning: If you don't have taco or fajita seasoning, then add the below spices:
- Chicken: If you use smaller chicken pieces, reduce the cooking time to 8 minutes.
- Tomatoes: If you don't have canned tomatoes, use four fresh tomatoes finely diced. After adding the tomatoes to the pot, saute the tomatoes for 3-4 minutes before adding other ingredients.
- Add black beans: I kept this soup low-carb and did not add any beans. But a can of black beans could be a great addition to the soup if you like. Add them along with the shredded chicken.
- Vegetarian Fajita Soup: You can keep this soup vegetarian by skipping the chicken and just adding a can of black beans. This would be just as delicious, similar to my taco soup recipe. This soup is vegan if you use oil and don't add any sour cream to it.
- Add rice or quinoa: Add some carbs to make this soup a complete meal. Add 1/2 cup raw rinsed rice or quinoa before pressure cooking the soup. Also, add 1 cup of extra broth.
- Make it creamy: Add cream cheese at the end while stirring continuously to make the soup creamy.
- 1 teaspoon cumin powder 1 teaspoon mild chili powder 1/2 teaspoon oregano 1 teaspoon salt 1/4 teaspoon black pepper
- 1 teaspoon cumin powder
- 1 teaspoon mild chili powder
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Nutrition Information
Show Details
Serving
456g
Calories
318kcal
(16%)
Carbohydrates
21g
(7%)
Protein
37g
(74%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.02g
Cholesterol
103mg
(34%)
Sodium
1950mg
(81%)
Potassium
1220mg
(35%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
2596IU
(52%)
Vitamin C
158mg
(176%)
Calcium
96mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Serving | 456g | |
| Calories | 318kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 37g | 74% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 103mg | 34% |
| Sodium | 1950mg | 81% |
| Potassium | 1220mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 2596IU | 52% |
| Vitamin C | 158mg | 176% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
75 reviews
Excellent
Other Recipes
You'll Also Love
Chicken Tortilla Soup Recipe (Slow Cooker, Instant Pot, and Stove Top)
American, Mexican
5.0
(51 reviews)
