Slow Cooker Chicken Fajita Soup

This slow cooker fajita soup makes for a comforting and healthy meal that’s packed with flavor and a hint of spice. It can be made in your slow cooker or Instant Pot!

Do you know what makes me incredibly happy? Getting done with work for the day only to realize that dinner has finished cooking and is ready to serve. That’s why I LOVE slow cooker meals!

Most have very little prep work involved – you literally put everything in, turn the slow cooker on and let it work its magic.

This recipe does require some chopping, but once everything is sliced and diced you’re ready to roll.

Bowl of chicken tortilla soup topped with jalapeños, lime, avocado and tortilla chips.

Fajitas… Turned Into a Soup

Overall, this recipe is pretty straight-forward. It’s basically all the ingredients you typically use for fajitas, just a bit more liquid to make it into a soup. After slow cooking for several hours the chicken gets tender, the peppers soften and the broth develops a robust, spicy flavor.

We ended up eating this soup for dinner two nights in row and like most soups it was even better the second night. Isaac mentioned how good it was several times so I have a feeling I’ll be making it again soon!

Bowl of chicken fajita topped with avocado, lime, jalapeno and chips.

Healthy Fajita Soup Ingredients

  • vegetables – yellow, green and orange bell peppers, yellow onion, jalapeño pepper and garlic.
  • salsa – if you don’t have salsa on hand, you can make your own or just add 1 cup of chopped tomatoes, 2 Tablespoons fresh cilantro, 2 additional cloves of garlic to the soup.
  • chicken – I used boneless, skinless chicken thighs to add a bit of fat and flavor. If you prefer white meat, feel free to use chicken breasts. You may just want to add an extra teaspoon of olive oil.
  • chicken or vegetable broth
  • olive oil
  • lime Juice
  • seasonings and spices – chili powder, cumin, paprika, sea salt and ground pepper
  • toppings of choice – chopped avocado, jalapeño slices, cilantro, more lime juice, tortilla chips or crackers

Ladle scooping up chicken fajita soup from a slow cooker.

Fajita Soup Variations

  • Vegan – Make this soup vegan by using vegetable broth and 1-2 cans of rinsed and drained chickpeas in place of the chicken.
  • Add grains – Make this soup heartier by adding in cauliflower rice or cooked brown/white rice. You can stir frozen or fresh cauliflower rice or cooked white/brown rice directly to the soup once it’s done cooking and warming in the slow cooker. Stir and let warm until soup is warm throughout.
  • Less spice – If you’re not a fan of spice (or serving kiddos) simply leave the jalapeño pepper out. The soup has plenty of other spices to make it flavorful.

Bowl of chicken tortilla soup with avocado, line, jalapeno and chips as garnish.

How to Make This Soup in the Instant Pot

This soup originated as a slow cooker recipe, but we recently got an Instant Pot (air fryer combo!!) and we’re obsessed! Here’s how to make this soup in the Instant Pot:

Sauté onion and garlic – Start by adding olive oil to the Instant Pot and put it on sauté setting. Add the onion and garlic and sauté until fragrant.

Pressure cook – Add the remaining ingredients (besides the rice and toppings) to the Instant Pot. Place the lid on the pressure cooker, lock lid and make sure the pressure release valve is closed. Press cancel to stop sautéing and then press the soup/stew button and set the time to 30 minutes.

Quick release – Once the timer reaches 0, the cooker will switch to “keep warm”. Carefully switch the pressure release valve to open to quick release the pressure. Be super careful during this! I recommend using a towel over the valve or use tongs so you don’t burn yourself with the steam.

Shred chicken – Once the steam is released, remove the lid and use a fork to shred the chicken.

Add rice and serve – If you’re adding rice to the soup, add it to the Instant Pot while it’s still set to warm. Once warmed through, portion the soup into bowls, top with toppings of choice and enjoy!

Bowl of chicken tortilla soup with avocado, line, jalapeno and chips as garnish. Spoon is in the bowl of soup.

What to Serve with Fajita Soup

This fajita soup is a little brothy, which I like, but it’s nice to have something (like bread, crackers or chips) to dip or crumble in. I have served it up with homemade bread, my almond flour crackers and/or tortilla chips. All of which are delicious.

Bowl of chicken tortilla soup with avocado, line, jalapeno and chips as garnish.

More Slow Cooker Recipes:

More Healthy Chicken Recipes:

If you make this chicken fajita soup, please be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is super helpful for the EBF team and other EBF readers. 

Print
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Bowl of chicken tortilla soup with avocado, line, jalapeno and chips as garnish.

Chicken Fajita Soup


  • Author: Brittany Mullins
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

Whip up this slow cooker chicken fajita soup for a comforting and healthy meal that’s packed with flavor and a hint of spice.


Ingredients

  • 1 yellow bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 medium yellow onion, chopped
  • 1/2 jalapeño pepper, sliced
  • 1 cup fresh salsa*
  • 2 cloves garlic, minced
  • juice of 1 lime
  • 4 cups low-sodium vegetable or chicken broth
  • 1 1/2 pound boneless skinless chicken thighs (chicken breasts work too)
  • 1 teaspoon olive oil
  • 1 Tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • 1 teaspoon ground pepper
  • cauliflower rice or cooked white/brown rice (optional)
  • toppings of choice: chopped avocado, jalapeño slices, cilantro, more lime juice, tortilla chips or crackers

Instructions

Slow Cooker:

  1. Put all ingredients (besides rice and toppings) into a slow cooker.
  2. Cook for 3-4 hours on high or 6 hours on low. The chicken should be cooked through and will just fall apart. Once this happens turn the slow cooker to warm and enjoy whenever you’re ready. If adding rice, add it to the slow cooker while set to warm.
  3. To serve, top each bowl with avocado, jalapeño slices, cilantro and serve with tortilla chips and a slice of lime.

Instant Pot / Pressure Cooker: 

  1. Add olive oil to Instant Pot and put on sauté setting. Add onion and garlic and sauté for about 5 minutes, until fragrant.
  2. Add remaining ingredients (besides rice and toppings). Place the lid on the pressure cooker, lock lid and make sure the pressure release valve is closed.
  3. Press cancel on the pressure cooker and then press the soup/stew button and set time to 30 minutes.
  4. Once the timer reaches 0, the cooker will switch to keep warm. Carefully switch the pressure release valve to open to manually release the pressure. (I use tongs for this). Once the steam is released, remove the lid and use a fork to shredded chicken. The chicken should be cooked through and will just fall apart.
  5. If adding rice, add it to the Instant Pot while set to warm. Once warm throughout, portion soup into bowls.
  6. To serve, top each bowl with avocado, jalapeño slices, cilantro and serve with tortilla chips and a slice of lime.

Notes

  • If you don’t have salsa on hand, you can make your own or just add 1 cup of chopped tomatoes, 2 Tablespoons fresh cilantro, 2 additional cloves of garlic to the soup.
  • To add more bulk to the soup, I like adding cauliflower rice or cooked brown/white rice. You can stir frozen or fresh cauliflower rice or cooked white/brown rice directly to the soup once it’s done cooking and warming in the slow cooker. Stir and let warm until soup is warm throughout.
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 bowl
  • Calories: 320
  • Sugar: 12g
  • Sodium: 1276mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 36g
  • Cholesterol: 158mg

Keywords: chicken fajita soup

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Recipe rating

    61 comments
    1. Savannah patty
      March 23, 2021 AT 5:18 pm

      I’m currently making this and I have a ninja foodie instead if an insta pot. It doesn’t have the soup function so I’m trying to figure out how to make it. Any thoughts?

      1. Brittany Mullins
        March 23, 2021 AT 8:23 pm

        hmmm!! I’m not familiar with the Ninja Foodie, but I’m thinking you could pressure cook on high for the same amount of time. Let me know how it turns out!

    2. Abbey
      March 11, 2021 AT 2:42 pm

      Ate it with chips and guac – loooooved it!

      1. Brittany Mullins
        March 12, 2021 AT 1:27 am

        So glad you loved this soup, Abbey! Thanks for the review, I appreciate it.

    3. Whitney
      March 1, 2021 AT 1:39 pm

      Just made this soup for lunch today! It is SO good and SO easy! I used a rotisserie chicken from Target because I was lazy. But I highly recommend this soup, it is super tasty! (especially with the avocados on top!)

      1. Brittany Mullins
        March 1, 2021 AT 8:44 pm

        So glad you loved this soup, Whitney. Nothing wrong with rotisserie chicken!! Thanks for the review. I appreciate it!

    4. Evelyn
      February 28, 2021 AT 8:44 pm

      This was so awesome! Did it in the crockpot and everyone in the family loved it, including 2 picky eaters!!

      1. Brittany Mullins
        February 28, 2021 AT 11:11 pm

        So glad this soup was a hit with your family, Evelyn! Thanks for the review. I so appreciate it!

    5. Steph
      February 25, 2021 AT 1:15 am

      Delicious! I made double the amount of spice mix and used half to rub down the chicken thighs the night before. The broth is light yet also rich and warm with spice. My toddlers loved adding all the toppings – but it’s so good that I ate the leftovers without any toppings for lunch. Adding it to the rotation!

      1. Brittany Mullins
        February 25, 2021 AT 5:56 pm

        So glad this soup was a hit, Steph!! Thanks for coming back to leave a review. I so appreciate it!

    6. Kara
      February 22, 2021 AT 4:01 pm

      This is delicious! I made it in my Instant Pot and it was so tasty. Used chicken breast and a can of black beans. Will definitely make it again!

      1. Brittany Mullins
        February 22, 2021 AT 9:44 pm

        Woo!! So glad you loved this soup. Thanks for the review, Kara. I appreciate it!

    7. Kacie
      February 22, 2021 AT 3:31 pm

      Tasted great and so easy! I used frozen fajita vegetables which made it super easy.

      1. Brittany Mullins
        February 22, 2021 AT 9:45 pm

        I’m glad you enjoyed this soup, Kacie. Thanks for coming back to leave a review. I so appreciate it!

    8. Tiffany @ Foxy Fit Apparel
      February 19, 2021 AT 7:14 am

      This looks incredible! I’m always looking for something quick and easy to throw together that’s also healthy! And if it can go in the slow cooker – mega bonus!

    9. Jen Rachlin
      February 16, 2021 AT 8:19 pm

      This soup was perfect for a cool day and the easiest Monday meal prep! It was so incredibly flavorful and delicious!! I served it deconstructed to my little ones and they devoured the chicken because it was so juicy. A great, comforting meal!

      1. Brittany Mullins
        February 16, 2021 AT 9:13 pm

        So glad you loved this soup, Jen! Thanks for coming back to leave a review. I so appreciate it!

    10. Ragin
      February 16, 2021 AT 12:28 am

      Easy and amazing. Family loved it. Will be cooking it again and soon. We put it over cauliflower linguini. Yummy

      1. Brittany Mullins
        February 16, 2021 AT 9:25 pm

        Woo!! So glad this soup was a hit. Thanks for making it and for coming back to leave a review, Ragin. I so appreciate it. 🙂

    11. Jamie
      January 17, 2021 AT 12:35 pm

      If I use the instant pot do I change any of the ingredient quantities? I’m mostly curious if I should reduce the chicken stock because when you pressure cook it makes so much juice already. I’ve never used the soup setting but I’m assuming it’s the same principle. Why not just use the slow cooker feature on the instant Pot?

    12. Vanessa Colon
      October 21, 2020 AT 9:55 pm

      This was absolutely amazing! Definitely going to become a staple when people are coming over as it is so easy to make and super tasty! Loved this so so much.

      1. Brittany Mullins
        October 22, 2020 AT 12:27 pm

        Woo!! So glad you enjoyed this soup, Vanessa. Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂

    13. Stacy Kempf
      February 20, 2020 AT 1:56 pm

      I love how easy this is!

      I skipped the chili powder and jalapeno (because we are a family of South TX sissies when it comes to spicey foods), and while the rest of the fam topped it off with flax seed tortillas chips and cheese, I settled for creamy avocado and a pinch of Himalayan pink salt.
      I have to say that I liked it the first day, but I LOVED it the second! Definitely will be making this again.

      1. Brittany Mullins
        February 20, 2020 AT 2:27 pm

        Soup leftovers are the best!! I’m so glad this soup was a hit, Stacy! Thanks for coming back to leave a comment and star rating. The reviews are SO helpful for other readers, so I appreciate it.

    14. Brittany
      February 3, 2020 AT 3:38 pm

      My whole family loved this! I’ve made it twice and we ate every last bite of it. That’s saying a lot because I have kids who won’t eat a lot of vegetables. This was a wonderful option.

      1. Brittany Mullins
        February 4, 2020 AT 12:28 am

        That’s definitely a win when the kids love it!! I’m so glad this recipe was a hit with the fam, Brittany. Thanks for coming back to leave a comment and star rating. I really appreciate it. <3

    15. Kathryn
      January 10, 2020 AT 8:52 pm

      Incredible flavor! This is my go to meal when I need something quick. A big factor to recipes for me is cost, and this is definitely a budget friendly meal. Leftovers heat up perfectly as well! Thanks Brittany!

    16. Emily
      December 30, 2019 AT 10:19 am

      I have made this recipe several times, delicious! I liked it better with jarred salsa rather than fresh, but it could just be the salsas I picked each time. I do take out the chicken and shred and put it back in. Thanks for the recipe!

      1. Brittany Mullins
        December 31, 2019 AT 11:55 am

        Yay! So glad you enjoyed this recipe, Emily. Thanks for taking the time to leave a comment. I so appreciate it!

    17. Naseem
      November 24, 2019 AT 7:57 pm

      I never comment, but I found this recipe, and as a result, your website, by searching for high protein soup recipes. I recently had surgery and have been having trouble keeping anything down so have been forced to eat what is a basically liquid diet and man, have I been jonesing for something tasty. I can’t eat very much, so I only made half of the recipe, and then I had to purée it (I realize that sounds gross, but it’s my life right now!), and it’s delicious. So happy to have something I can eat that is tasty and easy to make. I look forward to making it without puréeing in the future! Thank you so much.

      1. Brittany Mullins
        December 2, 2019 AT 4:03 pm

        I’m so glad you found and enjoyed this recipe, Naseem!! I really appreciate you coming back to leave a comment and star rating, it means the world to me! <3

    18. Kim Wilson
      September 9, 2019 AT 9:47 am

      I love your site and the recipes and am so happy to have found you!

      Bird food is delicious, except quinoa, lol.

      1. Brittany Mullins
        September 9, 2019 AT 10:06 pm

        Haha! I’m glad you found me too. Hope you enjoy my recipes. 🙂

    19. Eliana Arbelo
      August 25, 2018 AT 10:25 pm

      This soup is amazing! I’ve made this serval times to the T ( Execpt I use jar salsa) and I’m in love and now share your recipes with others. I put a sprinkle of shredded cheese on top to melt into the soup with fresh avocada, cilantro and a small squeeze of sour cream sometimes extra dash of lemon. Which means it isn’t dairy free anymore… but the flavor is so worth it! I love to make a double batch and jar it up as a lunch Togo during the week!
      Thank you for sharing a favorite! <3

    20. Becca
      November 8, 2017 AT 1:47 pm

      Can you use frozen chicken or does it need to be thawed?

      1. Brittany Mullins
        November 9, 2017 AT 11:28 am

        Hi Becca. I haven’t tried it with frozen, but I don’t see why that wouldn’t work!

    21. Shelby
      October 30, 2017 AT 3:29 pm

      Can you make this soup without using a crockpot or slow cooker?

      1. Brittany Mullins
        October 31, 2017 AT 12:57 pm

        Hi Shelby! I haven’t tried this on the stove-top but I’m sure it will work. Add ingredients to a stock pot, let mixture boil and then simmer on medium/low until chicken is cooked and easily shreds. It shouldn’t take longer than 30-40 minutes. For extra flavor, you can sauté the pepper, onions and garlic in a little olive oil first, add the spices and then the broth, salsa and chicken. I hope this helps! Let me know if you try it. 🙂

    22. Tiffany
      February 20, 2016 AT 8:59 pm

      I made this today. Omg, this was so GOOD! I will definitely be making this again. Thank-you for sharing.

    23. Carley
      December 9, 2015 AT 11:31 am

      About how much is one bowl? 1 cup? 2 cups?

    24. Tamara Anne
      October 22, 2015 AT 12:36 pm

      Made this. Loved this. Posting tomorrow on my blog 🙂 Thanks!!

      1. Brittany Mullins
        October 22, 2015 AT 3:14 pm

        Woot woot! 🙂

        1. Joanne Tenhoeve
          June 3, 2019 AT 7:23 pm

          This was such an easy recipe and so very tasty! Will be making this again!

    25. Erin
      October 14, 2015 AT 9:33 pm

      I’m really excited to try this, but I LOVE mushrooms and want to add them in. How much should I add and would I have to adjust the other ingredients, especially the liquid ones? If so, by how much? Thank you!!

      1. Brittany Mullins
        October 19, 2015 AT 3:56 pm

        Hi Erin. I apologize for the delayed response, but I think mushrooms would be a great addition. Adding about 1 cup of mushrooms should be fine and shouldn’t alter the recipe too much. Let me know how it turns out.

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