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Chicken Fajita Soup Recipe prepared and served in bowl

Chicken Fajita Soup

This Chicken Fajita Soup is a triple threat! It is absolutely LOADED with flavor, so easy to make, and healthy to boot!  


  • 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)

Toppings (optional)

  • 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.
    Chicken Fajita Soup Step 1: Sautee bell peppers and onions
  • Add fajita seasoning, broth, salsa, tomato paste, tomatoes, and green chiles to the pot and mix well.  
    Chicken Fajita Soup Step 2: 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)
    Chicken Fajita Soup Step 3: Place the chicken breasts in the pot and put them down until covered with the liquid.
  • 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.
    Chicken Fajita Soup Step 4: Once the soup is done cooking remove the chicken breast and chop it into bite sized pieces.
  • Serve warm with your choice of toppings! Enjoy!
    Chicken Fajita Soup Step 5: Serve warm with your choice of toppings

Recipe Notes:

  1. 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.
  2. Leftovers can be stored in the refrigerator for 3-4 days or in the freezer for up to a month.
  3. Chicken thighs, tenderloins, or other boneless, skinless chicken cuts can be substituted for chicken breast, although cooking time may change.
Dietary Considerations:
This recipe is naturally gluten free, paleo, and whole30 compliant. Topping suggestions may not be compliant. Please check all packages of products bought to ensure they meet desired guidelines.
Nutrition facts provided based on my best estimation for the recipe and may not be accurate depending on what brands you use or modifications you make to the recipe.  I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation.
©2018 The Pinning Mama- Recipe found at: https://www.thepinningmama.com/chicken-fajita-soup/
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Nutrition Information:

Serving: 1.6cupsCalories: 353kcal (18%)Carbohydrates: 18g (6%)Protein: 41g (82%)Fat: 11g (17%)Saturated Fat: 5g (31%)Cholesterol: 116mg (39%)Sodium: 1131mg (49%)Potassium: 1145mg (33%)Fiber: 3g (13%)Sugar: 10g (11%)Vitamin A: 2745IU (55%)Vitamin C: 85.3mg (103%)Calcium: 81mg (8%)Iron: 2.8mg (16%)

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)