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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