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Instant Pot Mexican Chicken Fajita Soup

4.7 stars, average of 244 ratings

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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

Serving size about 1 1/2 cups, 360 ml/ 12 fl oz

Allergy information for Instant Pot Mexican Chicken Fajita Soup

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, about 1 1/2 cups, 360 ml/ 12 fl oz)

Net carbs7.6 grams
Protein31.8 grams
Fat35.9 grams
Calories476 kcal
Calories from carbs 6%, protein 26%, fat 68%
Total carbs10.2 gramsFiber2.6 gramsSugars5.8 gramsSaturated fat21 gramsSodium226 mg(10% RDA)Magnesium49 mg(12% RDA)Potassium654 mg(33% EMR)

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


  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

Ingredient nutritional breakdown (per serving, about 1 1/2 cups, 360 ml/ 12 fl oz)

Net carbsProteinFatCalories
Butter, unsalted, grass-fed
0 g0.1 g5.8 g51 kcal
Onion, brown (yellow), raw
0.6 g0.1 g0 g3 kcal
Peppers, red bell, fresh
1.2 g0.3 g0.1 g9 kcal
Garlic, fresh
0.5 g0.1 g0 g2 kcal
Organic Diced Tomatoes & Green Chilies (Ro-Tel)
1.7 g0.6 g0 g14 kcal
Taco seasoning, mixed Mexican spices
0.5 g0.3 g0.3 g6 kcal
Chicken, breast (without skin, raw)
0 g25.3 g2.9 g135 kcal
Chicken stock (broth), chicken only, homemade
0 g1.2 g1.2 g16 kcal
Cream cheese, soft (full-fat)
1.4 g3 g11.9 g104 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.8 g0.6 g11.4 g110 kcal
Cream, sour
0.6 g0.3 g2.3 g24 kcal
Peppers, Jalapeno, fresh
0.1 g0 g0 g1 kcal
Coriander (cilantro), fresh
0 g0 g0 g0 kcal
Lime juice, fresh
0.3 g0 g0 g1 kcal
Total per serving, about 1 1/2 cups, 360 ml/ 12 fl oz
7.6 g31.8 g35.9 g476 kcal

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (29)

I made this for dinner tonight in a regular large pot. I doubled the recipe. I added greenbeans to the soup and cubed avocado as a topper. It calls for ALOT of cream cheese!!  But man, it was sure good! Thank you!

Thank you for your lovely feedback, glad you enjoyed!

LAWDY!!! This is a GREAT SOUP!! I added drained cans of black beans and corn and it is sooo delicious!

Thank you so much, glad you enjoyed!

Can you use chicken thighs instead of chicken breast?

Absolutely! Skinless and boneless would be best.

Can you freeze this?

Hi Debbie, if you plan to freeze this, it's better to skip the sour cream and the whipping cream. Instead, add it after reheating.

Made this last night for dinner and it was a hit with the family! Definitely will be making it again

Thank you for your lovely feedback!

Would you still recommend 13 minutes if the chicken breasts are frozen?

If it's frozen I'd cook for 18-20 minutes. I never cooked with frozen chicken so I'm just guessing here. Rather than using frozen I would let it defrost in the fridge for even cooking.

If i do this in a crock pot do i just put all the ingredients in or do i wait to put the cream cheese and whipping cream later?

Hi Michelle, for best results dairy-based ingredients like cream and cream cheese should be added at the end of the cooking process (30 minutes before ready to serve if you use a slow cooker). Otherwise the cream may split if you add it too soon.

Oh my! I made this tonight and it’s so delicious. One of the best keto recipes I’ve made so far!! Thank you!

Good day. This is the best soup EVER. I’m having a bowl right  now and it’s so delicious. I spiced it to my taste and bingo. I will make this soup a lot. Thank you for sharing and you hard work to make it happen.
Have a great day,

Thank you Johanne, I'm glad you enjoyed!

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 😊