Instant Pot Mexican Chicken Fajita Soup

Lauren LesterUpdated 17 January 2026★★★★★4.7 (260 ratings)

Ready in 25m
7.6 g net carbs
476 kcal
Serves 4

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Keto Instant Pot Mexican Chicken Fajita Soup (low-carb, primal, grain-free)

There is something about the combination of chicken, peppers, and spices that just hits the spot when the weather turns cool.

This soup is basically everything you love about sizzling chicken fajitas, but in a creamy, comforting bowl—and without the carbs. It has become a regular in my rotation because it’s honestly one of the easiest "dump-and-go" meals I make. You get all that rich, spicy flavor with minimal chopping and barely any cleanup.

Whether you’re strictly Keto or just trying to eat a little cleaner, this is one of those family-friendly recipes that doesn't feel like "diet food." It takes just a few minutes to toss everything into the Instant Pot,

Tips for Success

Avoid Clumpy Soup: The trick to a smooth broth is "tempering" your cream cheese. Instead of throwing a cold block straight into the hot soup, scoop out a mug-full of the hot broth and whisk the cream cheese into that first until it melts. Then, pour that creamy mixture back into the main pot.
Watch the Heat: If you’re reheating leftovers the next day (and the leftovers are delicious, by the way), be gentle. If you boil the soup too hard after the cream has been added, the dairy can separate and look a bit oily. It still tastes good, but low heat is better for texture.
The Shredding Hack: If you hate shredding chicken with two forks, toss the cooked chicken breasts into your stand mixer with the paddle attachment. Run it on low for about 15 seconds—it shreds the meat perfectly in no time.
Control the Spice: I use Rotel (tomatoes with green chilies) for that classic kick. If you’re feeding kids or don't love heat, just use a can of regular diced tomatoes and a pinch of smoked paprika instead.

Alternative Cooking Methods

Don't have an Instant Pot? No problem. I love the pressure cooker for speed, but honestly, making this on the stove or in a slow cooker might even be better for flavor because it gives the spices more time to mingle. Here is how to adapt the recipe.

Stovetop Instructions (Dutch Oven or Stockpot)

Best for when you have a bit more time and want your kitchen to smell amazing.

Sauté: Melt your butter in a large Dutch oven or heavy soup pot over medium heat. Add the onion, peppers, garlic, and taco seasoning. Cook them for about 5–7 minutes until they start to soften.
Simmer: Pour in the broth, the canned tomatoes (juice and all), and nestle the raw chicken breasts into the liquid. Bring it to a boil, then turn the heat down to low. Cover and simmer for 20–25 minutes until the chicken cooks through.
Finish: Pull the chicken out and shred it. While it's out, stir your softened cream cheese and heavy cream into the pot until it's smooth. Toss the chicken back in, let it warm through, and serve.

Slow Cooker / Crockpot Instructions

The slow cooker method is for busy days. Just remember: don't add the dairy until the end, or it might curdle.

Dump and Cook: Add your raw chicken, onions, peppers, garlic, taco seasoning, tomatoes, and broth to the slow cooker. (If you have 5 extra minutes, sautéing the onions/garlic in a pan first adds flavor, but it's not strictly necessary).
Time: Cover and cook on High for 3 hours or Low for 5–6 hours.
Make it Creamy: Remove the chicken and shred it. While the meat is out, whisk the softened cream cheese and heavy cream directly into the hot liquid in the slow cooker.
Serve: Stir the shredded chicken back in and switch the cooker to "Keep Warm" for about 10 minutes to let everything come together before serving.

Can I Freeze This Soup?

Yes, but for the best results, I recommend freezing the soup before you add the cream cheese and heavy cream. Dairy can sometimes separate or become grainy when thawing, so it is best to freeze the seasoned chicken and broth base on its own. Then, simply reheat it on the stove and stir in the fresh dairy right before serving!

If you already added the dairy: You can still freeze it, but reheat it gently on low heat. If the texture looks a little separated, just give it a vigorous whisk to bring it back together.

Step-by-step

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.
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.
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.
Add the chicken back in then divide between 4 bowls, top with desired toppings and serve.
Store in an airtight container in the refrigerator for up to 5 days.

Recipe