Chicken Fajita Soup (Slow Cooker or Instant Pot Recipe)

Warm, zesty, and comforting—this Chicken Fajita Soup is loaded with tender chicken, peppers, and Tex-Mex flavor! Includes easy Slow Cooker and Instant Pot directions for a family-friendly dinner that practically makes itself.

Prep Time10

Cook Time20

Total Time30

Makes servings

Recipe from: Deanne Frieders | This Farm Girl Cooks

Ingredients

2 Tablespoons extra virgin olive oil
½ red onion sliced
1 red bell pepper sliced
1 yellow bell pepper sliced
1 Poblano pepper seeded and chopped
Salt and black pepper
1.5 pounds boneless skinless chicken breasts
14 ounces diced fire roasted tomatoes with liquid
3 cups chicken broth
2 teaspoons ground cumin
1 Tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon garlic powder
15 ounces black beans drained and rinsed
3 Tablespoons fresh lime juice
avocados sliced, for serving
red onion chopped, for serving
Shredded Mexican cheese blend for serving
Fresh cilantro chopped (optional), for serving

Instructions

Instant Pot

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.

Slow Cooker

Omit the olive oil. Add remaining ingredients from the red onion up to the garlic powder to a slow cooker. Cook on high for 6-7 hours until chicken is cooked to a temperature of 165°.
Remove chicken to shred. Add black beans to the slow cooker and stir to heat through. Shred the chicken and add back into your pot and allow to simmer 5-10 minutes before serving.

Farm Girl Tips

Green bell pepper can be substituted for the poblano pepper.

A frozen fajita mix can be substituted for the fresh vegetables

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.

Nutrition