Whether you're cooking in a Slow Cooker or Instant Pot, this chicken fajita soup will have you enjoying a hearty dinner with minimal effort and prep work.
Place chicken in the bottom of Slow Cooker or Instant Pot.
Add the rest of the ingredients on top, except for the cauliflower rice (it will go in at the end).
In the Slow Cooker, cook on low for 6 hours or on high for 3 hours. In the Instant Pot, press the "Manual" (or "High Pressure") button and adjust the time to 20 minutes. Do a quick release of the Instant Pot once done. Leave the Instant Pot on the "Keep Warm" setting.
Once done in either appliance, shred chicken in the pot and add cauliflower rice. Let it heat up and cook (it only takes a few minutes to start to soften), and then serve this soup up in bowls with all your favorite toppings.
Notes
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include optional toppings or onion for this recipe. See our full nutrition information disclosure here.
We like to make this recipe with the cauliflower rice in it because it feels more substantial and hearty. It's also great without the cauliflower rice, so go with whatever you prefer.