Instant Pot Mexican Chicken Fajita Soup

4.6 stars, average of 67 ratings

Instant Pot Mexican Chicken Fajita SoupPin recipeFollow us 88.4k

Perfect for fall this cozy Instant Pot Mexican Fajita Soup is totally comforting and totally craveworthy. It's packed full of flavor, protein and healthy fats and it only takes a few minutes to throw into the Instant Pot. It's such a delicious and easy family-friendly recipe!

If you're using a slow cooker, simply brown the meat and spices in a heavy bottom pot before transferring into a slow cooker preheated to high and cook for 2-3 hours.

Hands-on Overall

Nutritional values (per serving)

7.6 grams 2.6 grams 31.8 grams 35.9 grams 21 grams 476 calories
Total Carbs10.2grams
Net Carbs7.6grams
of which Saturated21grams
Magnesium49mg (12% RDA)
Potassium654mg (33% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (26%), fat (68%)

Ingredients (makes 4 servings)

  • 2 tbsp unsalted butter or ghee (28 g/ 1 oz)
  • 1/2 small yellow onion, diced (35 g/ 1.2 oz)
  • 1 medium red bell pepper, diced (120 g/ 4.2 oz)
  • 2 cloves garlic, minced (6 g/ 0.2 oz)
  • 1 can Rotel tomatoes & chilies or canned tomatoes (285 g/ 10 oz)
  • 1 tbsp taco seasoning
  • 2 chicken breasts, skinless (450 g/ 1 lb)
  • 1 cup chicken broth (240 ml/ 8 fl oz)
  • 2/3 cup + 1 tbsp cream cheese (170 g/ 6 oz)
  • 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
Toppings, to serve:
  • 4 tbsp sour cream (48 g/ 1.7 oz)
  • 1 jalapeño, thinly sliced (14 g/ 0.5 oz)
  • fresh cilantro
  • lime wedges
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  1. Place the butter in the Instant Pot and turn it to Sauté. Once hot add in the onion, pepper, garlic, and taco seasoning. Sauté until fragrant and slightly softened, about 3 minutes.
  2. Add the chicken, canned tomatoes and broth to the pot, cover and turn to sealing. Set the Instant Pot to Manual high for 13 minutes. Instant Pot Mexican Chicken Fajita Soup
  3. After 13 minutes, manually release the pressure. Remove the chicken and shred, add the cream cheese and heavy cream to the soup and stir until creamy.
  4. Add the chicken back in then divide between 4 bowls, top with desired toppings and serve.
    Instant Pot Mexican Chicken Fajita Soup
  5. Store in an airtight container in the refrigerator for up to 4 days.
    Instant Pot Mexican Chicken Fajita Soup
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Lauren Lester
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Lauren Lester

Lauren is the food photographer, recipe developer, and author behind the healthy living website Wicked Spatula.

With a focus on mindful and sustainable living she aspires to show her audience that healthy eating doesn't have to be boring, complicated, or tasteless and that healthy living is all about getting in touch with yourself and your surroundings.

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Comments (12)

Martina, thank you for another fabulous recipe! This is delicious! And, really quick and easy to make. I made tonight for dinner and am already looking forward to the leftovers!


Thank you Jen!


Can you make this in a crock pot? How long would you cook it?


Absolutely! It's chicken which cooks fast compared to beef or pork. I'd say 3-4 hours on low or about 2 hours on high should be about right.


Hi - couple questions - how long do I cook if I don't have an insta=pot (I use cast iron skillet) and can you freeze this? thanks


Hi Jan, I haven't made this soup on the stove but would cook it for 30-35 minutes. First on high heat, then reduce to medium-low once boiling and cover with a lid. I'd then add the cream in the last 5 minutes (otherwise it may split). When it comes to freezing, it's always tricky with foods that contain dairy and soups with cream don't hold up well in the freezer - they tend to get a grainy texture and separate when defrosted/reheated. It would still taste good though. If you freeze it, make sure to let it cool down to room temperature. I hope this helps!


Do you add the tomatoes with the chicken and broth?


Hi Kate, that's correct, this should be added in step 2 - thanks for spotting that!


Hello Lauren and Martina,
Could you tell me the fat % of the heavy cream you use. In my country the cream is max. 30-35%.
Thank you.


Hi Sasja, the cream I personally use is 38% fat and I've seen heavy whipping cream anywhere between 32% and 40% fat. All these options will work. I hope this helps!


Yes it does thank you. I thought the heavy cream was like the English double cream 48% -50% fat.


That one would work too, in fact it may be even better to use the higher fat cream. I think that the 40-50% cream is called "double cream" at least in the UK 😊