This Instant Pot Creamy Chicken Fajita Soup is a flavor-packed hug in a bowl, blending smoky fajita spices with tender chicken and vibrant veggies. In just 33 minutes, you’ll have a rich, velvety soup that’s both comforting and satisfying, perfect for busy weeknights or cozy gatherings.
Every spoonful delivers a delightful mix of textures—creamy broth, juicy chicken, and crisp bell peppers—all tied together with a hint of zesty lime. With 38g of protein and a burst of Mexican-inspired flavors, this soup is as nourishing as it is indulgent. It’s a quick, wholesome meal that feels like a celebration in every bite.
What You’ll Need for Instant Pot Creamy Chicken Fajita Soup
- 1 ½ pounds boneless, skinless chicken breasts (thawed or frozen; adjust cooking time accordingly)
- 2 cans condensed cream of chicken soup (10.75 ounces each; substitute with cream of mushroom for a different flavor)
- 1 cup salsa (mild, medium, or hot, depending on your preference)
- 2 cups frozen corn (or fresh corn kernels if in season)
- 15 ounces canned black beans, rinsed and drained (substitute with pinto beans if desired)
- 1 teaspoon cumin (add more for extra flavor)
- 2 Tablespoons fresh cilantro (or ½ teaspoon dried cilantro)
- 1 cup water
- 1 cup shredded sharp cheddar cheese (or Monterey Jack for a milder taste)
- Optional toppings: diced tomato, diced avocado, sour cream, crushed tortilla chips or strips
How to Make Instant Pot Creamy Chicken Fajita Soup
- Prepare the Instant Pot: Place the chicken breasts in the bottom of the Instant Pot.
- Mix the soup base: In a bowl, combine the cream of chicken soup, salsa, frozen corn, black beans, cumin, and cilantro. Stir well, then pour this mixture over the chicken in the Instant Pot.
- Add water: Pour 1 cup of water on top of the ingredients. Do not stir to ensure proper pressure cooking.
- Set up the Instant Pot: Secure the lid on the Instant Pot and move the valve to the SEALING position.
- Cook: Press the MANUAL or PRESSURE COOK button and set the timer for 18 minutes (if using frozen chicken breasts, set the timer for 25 minutes).
- Release pressure: Once the cooking time is complete, carefully move the valve to VENTING for a quick release of pressure. Wait until the pressure indicator drops before opening the lid.
- Shred the chicken: Remove the chicken breasts and place them on a cutting board. Use two forks to shred the chicken, then return it to the Instant Pot.
- Add cheese: Stir in the shredded cheddar cheese until melted and the soup is creamy and smooth.
- Serve: Ladle the soup into bowls and top with your favorite toppings, such as diced tomatoes, avocado, sour cream, or crushed tortilla chips. Enjoy!
Toppings Galore: Elevate Your Soup Game
This creamy chicken fajita soup is a blank canvas for your favorite toppings! Try adding diced tomatoes for freshness, avocado for creaminess, or a dollop of sour cream for tang. For a crunchy twist, sprinkle on crushed tortilla chips or tortilla strips. Don’t forget extra shredded cheese for an indulgent finish!
Perfect Pairings: What to Serve With Your Soup
Turn this soup into a full meal by pairing it with warm flour tortillas, cilantro-lime rice, or a simple side salad. For a fun twist, serve it in bread bowls or alongside quesadillas. It’s also great with a cold glass of iced tea or a light margarita for a cozy dinner vibe.
Leftovers Made Easy: Storage & Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals until heated through. If the soup thickens, add a splash of water or chicken broth to bring it back to the perfect creamy consistency.
Customize It: Recipe Variations to Try
Switch things up by using shredded rotisserie chicken instead of chicken breasts for a quicker option. For a spicier kick, add diced jalapeños or a dash of hot sauce. Vegetarian? Swap the chicken for extra beans or tofu, and use cream of mushroom soup instead of chicken soup. The possibilities are endless!
Instant Pot Pro Tips: Mastering the Process
If you’re new to the Instant Pot, don’t worry! Always ensure the sealing ring is properly in place before cooking. For a smoother release, let the pressure naturally drop for 5 minutes before moving the valve to VENTING. And remember, the pressurize time (about 10 minutes) isn’t included in the cook time, so plan accordingly!
Instant Pot Creamy Chicken Fajita Soup Recipe
Equipment
- Instant Pot
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 2 cans condensed cream of chicken soup (10.75 ounces each can)
- 1 cup salsa
- 2 cups frozen corn
- 15 ounces canned black beans rinsed and drained
- 1 teaspoon cumin
- 2 Tablespoons cilantro or 1/2 teaspoon dried cilantro
- 1 cup water
- 1 cup shredded sharp cheddar cheese
- diced tomato optional topping
- diced avocado optional topping
- sour cream optional topping
- crushed tortilla chips or tortilla strips optional topping
Instructions
- Place chicken breasts in the bottom of the Instant Pot.
- In a bowl, mix together cream of chicken soup, salsa, corn, black beans, cumin, and cilantro. Pour over chicken in Instant Pot.
- Pour water on top of all ingredients, but don’t mix it in.
- Place lid on top of Instant Pot and move valve to SEALING.
- Press MANUAL button (or PRESSURE COOK button) and set timer for 18 minutes (if using frozen chicken breasts, set timer for 25 minutes).
- Once the time is up, move the valve to VENTING and do a QUICK RELEASE of the pressure.
- Remove the lid, then remove the chicken breasts from the Instant Pot. Place them on a cutting board and shred using 2 forks. Add chicken back into Instant Pot.
- Stir in cheese and let the cheese melt until soup is creamy and smooth.
- Serve topped with your favorite toppings and more cheese if desired.