You will not believe how FLAVORFUL and delicious this Chicken Fajita Soup is! It has all the delicious flavors of Chicken Fajitas, like tender chicken, sweet bell peppers and onions, and zesty fajita seasoning, all enveloped in a thick and flavor packed broth. This soup is warm and filling and can be made into an appetizer or is perfect as a satisfying meal. This Chicken Fajita Soup recipe is so rich and delicious, you would never guess it is also gluten free, dairy free, paleo, and Whole30 compliant (when served with compliant toppings)! To top it all off, since it is made in the Instant Pot, it is quick and easy to make and clean up.
This post is sponsored by T-Mobile and their T-Mobile ONE Military phone plan. The content and opinions expressed here are that of The Pinning Mama.
Chicken Fajita Soup Recipe
One of the details that makes this soup recipe so special is that it is intensely flavorful due to it’s thicker broth, but is still super light and healthy to eat.
I knew exactly what I was going for when I started creating this soup, as there was a similar soup I used to get when we were stationed in Las Vegas. The problem with many Chicken Fajita Soup recipes, is that the broth is far too thin and watery, so it makes me want to add a lot of less healthy stuff into the soup to get a more substantial texture. It took 7 times experimenting and re-making this recipe, but I FINALLY got just the soup I remembered from our time in Las Vegas. It is still a broth based soup, but the broth is thick, hearty and rich with flavor.
This soup recipe is pure perfection!
The military has taken us all over the world and in each place I have made incredible friends, and with each move we leave those friends and family behind, but just as I love to stay connected by recreating the flavors I would enjoy with my friends in each location, I am so thankful that it has become so much easier to stay connected over the phone and internet.
The T-Mobile ONE Military plan has made it possible for us personally to stay connected like never before with the amazingly affordable rates and virtually unlimited data.
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- Free standard Netflix subscription, on family plans with 2+ lines
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CEO and Chef, John Legere. You should check this out if you enjoy slow cooker recipes as much as I do.
How to Serve Chicken Fajita Soup
Chicken Fajita Soup is perfect for any time you are craving Mexican, but want to keep it light and healthy! You can serve it as an appetizer or soup course which is usually about a 3/4-1 cup serving, or as a main dish which is generally a 1.5-2 cup serving. We generally eat it as lunch or dinner in our home and serve it with a variety of toppings to choose from based on your taste preferences and dietary needs. Here are our favorites:
Chicken Fajita Soup Toppings and Sides:
- Diced avocado*
- Sour cream
- Chopped cilantro*
- Cheddar cheese
- Hot sauce*
- Tortilla chips
- flour or corn tortillas
- Pico de gallo*
*Denotes toppings that are generally gluten-free, paleo, and whole30 compliant.
You can pick one topping, a few, or really load it up depending on your what you are in the mood for and how much time you have for prep. Let me know in the comments if you have an other toppings you love that I missed!
How to Make Chicken Fajita Soup
This Chicken Fajita Soup is made super simple by using your Instant Pot or electric pressure cooker. With everything made together in just one pot, there is very little prep and clean up!
To start, add the onions, bell peppers, and oil to the pot and use sauté mode to cook until the onions start to turn translucent, or about 5 minutes. You will want to stir regularly while cooking to avoid any of the veggies sticking to the bottom of the pot which can cause the pot to have trouble pressurizing.
Once the vegetables are soft, turn off the pot and then add the chicken broth, tomatoes, green chiles, salsa and seasoning and mix well. It is important that you get everything combined well so that nothing will stick to the bottom of the pot and cause trouble with pressurizing your pot.
Once mixed, lay the chicken breast on top of the soup and press them into the mixture so they are just covered with liquid. Place the top on the Instant Pot and then set to cook on High Pressure for 6 minutes. Cooking time may vary because of the thickness of your chicken breast, as well as, the altitude you live at. If you have thicker chicken breasts, you can slice them, or increase the cooking time. You may also need to increase the cooking time for higher altitudes.
Quick release the pressure, meaning when the timer goes off, immediately release the pressure from the Instant Pot. Once the pot has depressurized, remove the lid and use a fork to carefully remove the chicken breast from the cooker and onto a cutting board. The chicken will be very hot, so make sure to do this step very carefully. Dice the chicken into small bite sized pieces and then mix it carefully back into the soup.
You can serve the soup immediately with your choice of toppings!
Can you freeze Chicken Fajita Soup?
Chicken Fajita soup saves well both in the refrigerator and freezer. You can store it in an airtight container for:
- 3-4 days in the refrigerator
- up to a month in the freezer
Soup can be reheated on the stove top, or in the microwave. I like to store the soup in meal sized containers to make it easy to reheat leftovers.
Do you have any more soup recipes this easy and delicious?!
If you love this soup and want to try some of my other recipes that are just as easy and flavorful, here are a few I love:
Instant Pot Soups:
Every Day Soups:
- Copycat Panera Tomato Basil Soup
- World’s Best Chicken Noodle Soup
- Crock Pot Loaded Baked Potato Soup
I hope that you get a chance to make this delicious Chicken Fajita Soup for your friends and family soon!
If you do get a chance to try it, I would love it if you let me know! You can leave me a comment below, or if you post a picture on Instagram, make sure to tag me @easyfamilyrecipes so that I can see what you are cooking up! It makes my day to see others enjoying the recipes that I share!
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Chicken Fajita Soup
- 2 lbs chicken breast boneless, skinless
- 1 large sweet onion
- 2 bell peppers 1 red and 1 green
- 3 cloves fresh garlic pressed
- 2 tbsp vegetable oil
- 2 tbsp fajita seasoning or 1 store bought packet
- 1.5 cups chicken broth
- 1 cup salsa verde
- 2 tbsp tomato paste
- 14.5 oz fire roasted tomatoes (1 can)
- 4.5 oz chopped green chiles (1 can)
- avocado chopped
- sour cream
- cilantro chopped
- cheddar cheese
- pico de gallo
- Chop the onion finely and dice the bell pepper coarsely. Add the peppers, onions, pressed garlic and oil to the pressure cooker pot and turn to Sautè mode. Cook until the onions start to become translucent and fragrant or about 5 minutes, stirring frequently, then turn the pot off.
- Add fajita seasoning, broth, salsa, tomato paste, tomatoes, and green chiles to the pot and mix well.
- Lay the chicken breasts in the mixture and push them down until covered with the liquid. Turn pressure cooker on to high pressure for 6-8 minutes. (see note 1)
- Once it is done cooking, quick release the pressure. Remove the lid and carefully remove the chicken breasts, chop them into small bite-sized pieces and then stir the chicken back into the soup.
- Serve warm with your choice of toppings! Enjoy!
- Cook time will vary based on thickness of chicken breasts and altitude. I use 6 minutes with average sized chicken breasts, located at sea level.
- Leftovers can be stored in the refrigerator for 3-4 days or in the freezer for up to a month.
- Chicken thighs, tenderloins, or other boneless, skinless chicken cuts can be substituted for chicken breast, although cooking time may change.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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