This chicken fajita soup recipe is a one pot, Instant Pot recipe that is both flavorful and filling. Oh, and bonus – it’s gluten free and healthy, too!
Well, I’ve tackled chicken fajitas with my sheet pan chicken fajitas, which happen to be low carb and can be made in the slow cooker, too.
So now, it’s time to take my chicken fajita recipe and turn it into a flavorful and filling soup!
Ingredients for fajita soup
At first glance, it may look like there are too many ingredients in this recipe. But no fear, they’re easy and meal prep is easy.
Let’s talk about some ideas for shortcuts you can use.
Salt, pepper and olive oil – those shouldn’t even count, right???
For the chicken, you can use any boneless chicken cut you want like breast or boneless thighs. If you have chicken bone broth in your freezer, that’s awesome too!
Next up, the veggies.
Red onion, bell peppers and poblano peppers. You can use a pre-cut fajita mix from the produce aisle or for more convenience, use a frozen fajita blend!
And if you don’t readily find poblano peppers (I’m talking to you, Aldi shoppers!) just use a green bell pepper instead.
Can opening products like black beans, fire roasted tomatoes and chicken broth. Easy peasy!
Next, pop open your spice cabinet! Grab the cumin, chili powder, garlic powder and oregano.
The recipe calls for Mexican oregano, which has a woodsy, earthy flavor compared to Mediterranean oregano. But honestly, either will work!
Can you freeze chicken fajita soup?
Yes, you can absolutely freeze this healthy soup. In fact, I encourage it!
You can also make chicken fajita soup as a make ahead freezer meal, too!
Chicken Fajita Soup in the Instant Pot
Your peppers may be a little soft if you go the slow cooker route but it will still be delicious.
More Instant Pot Soups
- 2 Tbsp extra virgin olive oil
- ½ red onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 Poblano pepper, seeded and chopped
- Sea salt and black pepper, to taste
- 1.5 lbs. boneless skinless chicken breasts
- 14 oz. can diced fire-roasted tomatoes, with liquid
- 3 cups chicken broth
- 2 tsp ground cumin
- 1 Tbsp chili powder
- 2 tsp Mexican oregano, dried
- 1 tsp garlic powder
- 15 oz. can black beans, drained and rinsed
- 3 Tbsp. fresh lime juice
- avocados, sliced, for serving
- red onion, chopped, for serving
- Shredded Mexican cheese blend, for serving
- Fresh cilantro, chopped (optional), for serving
- 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 “seal.” 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!
TO MAKE AS A FREEZER MEAL
- Label a gallon size freezer bag. Add red onion, bell peppers, and Poblano pepper.
- Label a second gallon size freezer bag. Place chicken, tomatoes, chicken broth, cumin, chili powder, Mexican oregano, and garlic powder in the second bag. Lay both bags flat to freeze.
TO COOK FROM A FREEZER MEAL
- Thaw overnight. Follow instructions as directed above.
Green bell pepper can be substituted for the poblano pepper.
Regular oregano can be substituted for the Mexican oregano.
Nutrition InformationYield 6 Serving Size 1 grams
Amount Per Serving Calories 287Total Fat 9gSaturated Fat 1gUnsaturated Fat 0gCholesterol 73mgSodium 961mgCarbohydrates 22gFiber 7gSugar 4gProtein 31g
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Shared on Meal Plan Monday