This easy recipe for ONE pot Chicken Fajita Soup is so close to tortilla soup – in fact, it’s almost identical, except for the bell peppers!
Your Instant Pot can whip this up in a matter of minutes – layers of spices blend with diced tomatoes, bell peppers and black beans & flavorful chicken topped with plenty of cilantro and {optional} shredded cheese or even some sour cream. 
We used our leftover chicken from this past recipe HERE – which made it SO easy to whip up. You could also use a Rotisserie Chicken (like Costco) too.
The best part is if you have an Instant Pot this recipe is a breeze – whip it up in a matter of minutes!
- 2 Tbsp Olive Oil
- 2 C. Shredded, Cooked Chicken (use your own or, Rotisserie works great, too)
- 2 Bell Peppers - Orange, Yellow or Red
- 4 cloves Garlic, minced
- 1 small Onion, sliced thin
- 2 Tbsp Flour
- 1 tsp Cumin
- 1/2 tsp Smoked Paprika
- 1 tsp Chili Powder
- 3/4 C. White Rice, uncooked
- 14 oz can Organic Diced Tomatoes
- 8 C. Organic Chicken Broth
- 15 oz can Black Beans, drained & rinsed
- 1/2 tsp Oregano powder
- 1 1/2 tsp Salt
- 1/2 tsp Black Pepper or 2-3 drops Black Pepper Vitality Essential Oil (we use Young Living)
- 4 oz can Green Chiles
- 2 Tbsp Cornstarch
- 1 C. shredded Cheese of your choice - Pepper Jack or Cheddar, even Monterey Jack
- Sour Cream
- Avocado
- Cilantro
- Tortilla Chips
- In your Instant Pot, add the olive oil, garlic, bell peppers, & onion and saute for -3 minutes until soft.
- Add the flour and stir in with the veggies.
- Then add ALL of the other ingredients - chicken, rice, tomatoes, chicken broth, black beans, green chiles, cumin, paprika, chili powder, oregano, salt and pepper.
- Stir everything together then put the lid on the Instant Pot and close the valve.
- Cook in the Instant Pot on High (Manual) for 8 minutes. It will take a little while to come to pressure since there is quite a bit of liquid in there.
- Once it beeps, let it release naturally for 5 minutes, then manually release the pressure and give it a stir - try it and see if you should add more salt/pepper.
- Stir in the cheese at this time, and and turn the pot to OFF.
- Too thick for your liking? Add more broth or water.
- Ladle into bowls and serve with optional garnish.
- This soup freezes and refrigerates beautifully - up to 4 days in the fridge in a well sealed container, or in a freezer bag (lay flat) in the freezer.
Checkout more recent Instant Pot Recipes… see 15 Things you NEED to know About your Instant Pot, and find the BEST Instant Pot Accessories to have for Instant Pot Owners!
