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Chicken Fajita Soup (Instant Pot & Stovetop)
4.8 from 75 votes

Chicken Fajita Soup (Instant Pot & Stovetop)

Chicken Fajita Soup combines tender chicken with sautéed onions, bell peppers, jalapeños, and a flavorful tomato broth seasoned with fajita spices. Black beans add texture and protein, while a squeeze of lemon juice brightens the soup. It can be prepared on the stovetop or in an Instant Pot, producing a hearty, spiced soup that captures the essence of classic fajita flavors in a comforting bowl.

Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 3
Calories: 318 kcal
Course: Soup
Cuisine: Mexican

Ingredients

  • 1 lb chicken breast boneless (can also use thighs)
  • 1 tablespoon neutral cooking oil or butter, generic cooking oil
  • 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 chopped, or green onion
  • 2 tablespoon cilantro leaves

Instructions

Stovetop Method
    Cup of Yum
  1. Heat a Dutch oven or large pot over medium-high heat. Add onions, garlic, jalapeño, and bell peppers, and saute for 3 minutes.
  2. 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.
  3. Cover with a lid and simmer the soup for 15-20 minutes.
  4. Take the chicken out and shred it using forks. Then, add the black beans and chicken back to the pot. Simmer for 5 minutes.
  5. Add the lemon juice and stir it in. Garnish with cilantro leaves, and serve. Add toppings of choice.
Instant Pot Method
  1. Start the pressure cooker in SAUTE mode and heat it. Add oil, onions, garlic, jalapenos, and bell peppers. Stir and saute for 3 minutes.
  2. Add tomatoes, broth, salt, and fajita seasoning. Stir it all up. Scrape anything stuck to the bottom of the pot. 
  3. Place chicken pieces in a single layer and gently press them under the liquid. Press Cancel and close lid with vent in sealing position. 
  4. 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.  
  5. Remove chicken pieces and shred them. Put the shredded chicken back in pot. Add the black beans. Simmer on Saute mode for 5 minutes.  
  6. Add the lemon juice and give it a stir. Garnish with scallions and/or cilantro.
Crockpot Method
  1. 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
  1. Add your favorite toppings - tortilla chips, avocado, cilantro, shredded cheese, sour cream or guacamole.

Notes

  • Use homemade fajita or taco seasoning if unavailable; a mix of cumin, mild chili powder, oregano, salt, and black pepper works well.
  • Smaller chicken pieces reduce pressure cooking time to about 8 minutes in the Instant Pot.
  • Fresh diced tomatoes can replace canned; sauté them 3-4 minutes before adding liquids to deepen flavor.
  • Adding black beans along with shredded chicken increases protein and texture; omit for low-carb version.
  • To keep it vegetarian, skip chicken and use black beans only; omit sour cream to keep it vegan.
  • Adding rice or quinoa before pressure cooking makes it a complete meal; increase broth accordingly.
  • For creamier soup, stir in cream cheese at the end while heating gently.

Nutrition Information

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 318

% 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.