Try this delicious, healthy 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.
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Soup
Cuisine: Mexican
Keyword: chicken fajita soup, instant pot chicken fajita soup
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.
Video
Notes
Taco Seasoning: If you don't have taco or fajita seasoning, then add the below spices:
1 teaspoon cumin powder
1 teaspoon mild chili powder
1/2 teaspoon oregano
1 teaspoon salt
1/4 teaspoon black pepper
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.