Instant Pot Creamy Chicken Fajita Soup Recipe
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.
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.
Nutrition
Calories: 430kcalCarbohydrates: 35gProtein: 38gFat: 16gSaturated Fat: 6gCholesterol: 100mgSodium: 1530mgPotassium: 982mgFiber: 7gSugar: 2gVitamin A: 634IUVitamin C: 8mgCalcium: 197mgIron: 4mg
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