Slow Cooker Chicken Fajita Soup
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Published Feb 15, 2021, Updated Apr 24, 2024
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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.
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!
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
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.
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!
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.
More Slow Cooker Recipes
- Chicken Enchilada Soup
- Slow Cooker Teriyaki Chicken
- Dairy-Free Butter Chicken
- Vegetarian Slow Cooker Freezer Meals
- Cheesy Mexican Quinoa Casserole
- Sweet Potato Black Bean Chili
- Pumpkin Pie Oatmeal
- Quinoa Vegetable Soup
- Chicken Wild Rice Soup
- Slow Cooker Shredded Chicken
- Taco Soup
- Slow Cooker Buffalo Chicken
More Healthy Chicken Recipes
- Detox Soup
- Lemon Chicken Orzo Soup
- Chicken Protein Bowl
- Healthy Chicken Enchiladas
- Curry Chicken Salad
- Chicken Tortilla Soup
- Easy Healthy Kung Pao Chicken
- Healthy Brunswick Stew with Shredded Chicken
- Chicken Waldorf Salad
- Healthy Baked Chicken Nuggets
- Grilled Curry Chicken
- Healthy White Bean Chicken Chili
Be sure to check out all of my soup recipes here on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Chicken Fajita Soup
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:
- Put all ingredients (besides rice and toppings) into a slow cooker.
- 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.
- To serve, top each bowl with avocado, jalapeño slices, cilantro and serve with tortilla chips and a slice of lime.
Instant Pot / Pressure Cooker:
- Add olive oil to Instant Pot and put on sauté setting. Add onion and garlic and sauté for about 5 minutes, until fragrant.
- 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.
- Press cancel on the pressure cooker and then press the soup/stew button and set time to 30 minutes.
- 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.
- If adding rice, add it to the Instant Pot while set to warm. Once warm throughout, portion soup into bowls.
- To serve, top each bowl with avocado, jalapeño slices, cilantro and serve with tortilla chips and a slice of lime.
Video
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tasted great and so easy! I used frozen fajita vegetables which made it super easy.
I’m glad you enjoyed this soup, Kacie. Thanks for coming back to leave a review. I so appreciate it!
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!
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!
So glad you loved this soup, Jen! Thanks for coming back to leave a review. I so appreciate it!
Easy and amazing. Family loved it. Will be cooking it again and soon. We put it over cauliflower linguini. Yummy
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. 🙂
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?
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.
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. 🙂
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.
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.
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.
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
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!
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!
Yay! So glad you enjoyed this recipe, Emily. Thanks for taking the time to leave a comment. I so appreciate it!