Instant Pot Chicken Fajita Soup is made with tender chicken, colorful bell peppers, onions, black beans, corn, rice, and a flavorful Tex-Mex broth for a hearty one-pot meal. This easy soup is packed with bold fajita flavors and comes together quickly in the Instant Pot, making it perfect for busy weeknights or cozy family dinners.
I love making this soup because it has everything I love about chicken fajitas in a warm, comforting bowl. Top it with shredded cheese, sour cream, avocado, fresh cilantro, or crunchy tortilla strips, and everyone can customize their own bowl just the way they like it. 🌶️🍗🥣
Why I Love This Recipe
Ingredient Notes
- Chicken Breasts: I use boneless, skinless chicken breasts cut into bite-sized pieces so they cook quickly and stay tender in the Instant Pot.
- Bell Peppers: I like using a mix of red, green, or yellow bell peppers for extra color and classic fajita flavor.
- Onion: A yellow onion adds a savory base and pairs perfectly with the peppers and chicken.
- Rice: Long-grain white rice cooks right in the broth, making this a hearty one-pot meal.
- Taco Seasoning: A packet of taco seasoning gives the soup its bold Tex-Mex flavor without measuring a long list of spices.
- Goya Sofrito: This is one of my favorite shortcuts for adding rich flavor. It’s made with vegetables, herbs, and seasonings that give the soup an authentic homemade taste.
- Chicken Broth: I use chicken broth along with the Goya chicken bouillon for a rich, flavorful base.
- Black Beans: Black beans add protein, fiber, and make the soup even more filling.
- Rotel: Rotel tomatoes with green chilies add a little heat and plenty of flavor without making the soup overly spicy.
- Frozen Corn: Frozen corn adds a touch of sweetness and there’s no need to thaw it before adding it to the Instant Pot. 🌶️🍗🌽🥣
Be sure to check out the full recipe and ingredient list below
How To Make Chicken Fajita Soup
- Turn the Instant Pot to the Sauté setting and add the olive oil. Add the onion, bell peppers, and cubed chicken.
- Cook for 2–3 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the taco seasoning, cumin, Goya chicken bouillon, and Sazón seasoning until the chicken and vegetables are evenly coated.
- Add the Goya sofrito, chicken broth, Rotel, black beans, frozen corn, and rice. Stir well to combine, making sure the rice is submerged in the broth.
- Secure the lid and set the valve to Sealing.
- Cook on High Pressure (Manual) for 15 minutes. Carefully perform a quick release once the cooking time is complete.
- Stir the soup well, taste, and adjust the seasoning if needed before serving. Serve hot with your favorite toppings like shredded cheddar cheese, sour cream, sliced avocado, fresh cilantro, or crunchy tortilla strips.
Be sure to check out the full recipe and ingredient list below
Tips I found Helpful
- I cut the chicken into bite-sized pieces so it cooks evenly and every spoonful has plenty of chicken.
- I sauté the onions and peppers for a few minutes before pressure cooking to build even more flavor.
- I make sure the rice is completely covered by the broth before sealing the Instant Pot so it cooks evenly.
- I use Goya Sofrito because it adds incredible flavor without a lot of extra prep work.
- If I like a little more heat, I add a few dashes of hot sauce or sliced jalapeños just before serving.
- My favorite toppings are shredded cheddar cheese, sour cream, sliced avocado, fresh cilantro, green onions, and crunchy tortilla strips.
- This soup tastes even better the next day, making it one of my favorite recipes for meal prep and leftovers. 🌶️🍗🌽🥣
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs are a great substitute and stay tender and juicy in the Instant Pot.
Can I make this soup spicier?
Yes! Add extra Rotel, a diced jalapeño, or a few dashes of your favorite hot sauce for more heat.
Can I use brown rice instead of white rice?
You can, but brown rice takes longer to cook than white rice. I recommend cooking it separately and stirring it into the soup before serving.
Can I freeze Chicken Fajita Soup?
Yes! Let the soup cool completely, then freeze it in an airtight container for up to 3 months. The rice will soften a bit after thawing, but the soup will still be delicious.
Why did my rice absorb so much broth?
Rice naturally continues to absorb liquid as the soup sits. When reheating leftovers, simply stir in a little extra chicken broth until the soup reaches the consistency you like.
What are the best toppings for Chicken Fajita Soup?
My favorites are shredded cheddar cheese, sour cream, sliced avocado, fresh cilantro, green onions, tortilla strips, and a squeeze of fresh lime juice.
Can I make this soup ahead of time?
Yes! This is a great meal prep recipe because the flavors continue to develop overnight. Just remember that you may need to add a little extra chicken broth when reheating since the rice will continue to absorb liquid. 🌶️🍗🌽🥣
What To Serve With This Recipe
instant pot chicken fajita soup
This Instant Pot Chicken Fajita Soup is a hearty one-pot meal made with tender chicken, bell peppers, onions, black beans, corn, rice, and a flavorful Tex-Mex broth. It's an easy comfort food recipe packed with bold fajita flavors and perfect for busy weeknights, meal prep, or cozy family dinners.
Ingredients
- 1 Pound Chicken Breast , cubed
- 4 tbs olive oil
- 1 med onion
- 2 med peppers
- 1 cup rice
- 1 package taco seasoning
- 1 tbs cumin
- 1 packet goya powdered chicken bouillon
- 1 packet sazon goya seasoning
- 1 12oz jar of goya sofrito cooking base
- 80 oz chicken broth
- 1 15 oz can black beans
- 1 cup rice
- 1 10 oz can rotel diced tomatoes and chilies
- 1 1/2 cups frozen corn
Instructions
- Turn the Instant Pot to the Sauté setting and add the olive oil.
- Add the onion, bell peppers, and cubed chicken. Cook for 2–3 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the taco seasoning, cumin, Goya chicken bouillon, and Sazón seasoning until the chicken and vegetables are evenly coated.
- Add the Goya sofrito, chicken broth, Rotel, black beans, frozen corn, and rice. Stir well to combine, making sure the rice is submerged in the broth.
- Secure the lid and set the valve to Sealing. Cook on High Pressure (Manual) for 15 minutes.
- Carefully perform a quick release once the cooking time is complete.
- Stir the soup well, taste, and adjust the seasoning if needed before serving.
- Serve hot with your favorite toppings like shredded cheddar cheese, sour cream, sliced avocado, fresh cilantro, or crunchy tortilla strips.
Notes
Cut the chicken into bite-sized pieces so it cooks evenly and is easy to eat. Make sure the rice is completely submerged in the broth before pressure cooking for the best results. I love using Goya Sofrito because it adds incredible flavor with very little prep. As the soup sits, the rice will continue to absorb some of the broth, so simply stir in a little extra chicken broth when reheating leftovers. Serve each bowl with shredded cheddar cheese, sour cream, sliced avocado, fresh cilantro, green onions, crunchy tortilla strips, and a squeeze of fresh lime juice for the ultimate chicken fajita soup. 🌶️🍗🌽🥣
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Outrageous good! I made 1/2 the recipe and still had almost 8 cups of soup. I’m making again this week for a church dinner.
Hmmmmm……The instructions does not mention how long to place pot on saut’e. Do you not pressure cook it at all?
Rice is listed twice in the ingredients….is that a mistake or does it take 2 cups? Reading the directions I think it is just a mistake that its listed twice? Thank you.
The 1 cup of rice is listed twice. The instructions don’t mention using rice twice, so is that just an error? How much rice should I actually use?
One cup total