This low carb Instant Pot fajita soup is full of spices, chicken and steak to make for a hearty meal with little fuss. Each serving has 6.1g net carbs!
You might also like my go to low carb taco soup!

I love soup! I have over 30 soup recipes on this blog and most are low carb. My husband says that I am the best soup maker he knows. Of course he doesn’t know many soup makers so…. 🙂 Anyway this was a very filling and deliciously spicy low carb soup.
The broth is very savory and it’s loaded with chicken, beef, onions and peppers. I like to top my low carb Instant pot fajita soup with cheddar cheese, sour cream, jalapeños and cilantro. However it tastes great plain as well.

Other Instant Pot Soups To Try
I love my Instant Pot for making soups. It takes no time and you can make a big batch to freeze. This low calorie, low carb vegetable soup pictured right is one of my favorites. It’s super flavorful and I keep containers of it in my freezer. Each serving has only 70 calories and 5.1g net carbs.
Low Carb Fajita Soup Recipe
First thing you want to do is mix your spice blend. You are going to use half when you brown the meat and the other half in the soup. So press the saute button and adjust the temperature on high. Add the oil, brown your meat and sprinkle half of the spices on top. When the meat has browned a bit hit the cancel button.
Add in the chopped vegetables. Then mix together the broth, Better than Bouillon, tomato paste and the rest of the spice mix. Leave the garlic for the end though. Pour over the vegetables and secure the lid. Manually cook for 10 minutes and release the pressure. The soup will probably be boiling so spoon in the crushed garlic and let cook for a few minutes even though the pot is off.
How To Serve This Fajita Soup
You can eat this a number of ways. Below you can see how I like it. Put a heaping mound of cheddar cheese, sour cream, fresh jalapeno and sprinkle cilantro on top.
Below you can see what it looks like without all the extras except cilantro. I recommend the cilantro at least because it adds a nice freshness to the dish. You could also squeeze a little lime on top or add avocados.
How To Make This Fajita Soup On The Stove
You don’t need an Instant Pot to make this soup. To make it on the stove, first add your oil to a large soup pan. Add in the oil, meats, onions, peppers and spices. Saute until the meat starts to brown. Then mix the water, tomato paste, Better than bouillon together and pour into the pot. Bring to a boil and the simmer for 1o minutes or until the vegetables are soft.
Can I Make Subtitutions?
Yes you can put any vegetables you want in this dish but if you are counting carbs, you might want calculate them first because some vegetables have a lot of carbs.
You can use chicken broth instead of the Better than Bouillon though I highly recommend it because it adds SO much flavor to soups. Or you can use water and regular bouillon. You can also use either beef or vegetable – broths or bouillon – if you want.
As for the meat, you can just do chicken or beef or you can add in shrimp. You want to put the shrimp in at the end as it cooks very fast. If using the Instant Pot add the shrimp right after you release the pressure. The soup will be boiling and just let it cook in there until it turns pink. Should only take a few minutes.
The nutritional information for 1 serving of soup without the garnishes is:
252 cals / 11.4g fat / 8.9g carbs / 2.8g fiber / 30g protein = 6.1g net carbs
You might also like this keto taco soup from my friend Mira so go check it out!
Low Carb Instant Pot Fajita Soup
This low carb Instant Pot fajita soup is full of spices, chicken and steak to make for a hearty meal with little fuss. Each serving has 6.1g net carbs!
Ingredients
- 1 tablespoon olive oil
- 1 lbs chicken breast, thinly sliced or chopped
- 12 oz strip steak, thinly sliced or chopped
- 2 teaspoons Better than Bouillon chicken flavored
- 6 cups water
- 4 tablespoons tomato paste
- ½ cup onion, diced
- 1 cup green peppers, chopped
- 8 mini sweet peppers, sliced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon oregano
- 1 teaspoon paprika
- 2 cloves garlic, crushed
- garnish with cilantro, jalapeños, sour cream, guacamole, what ever you want.
Instructions
-
Mix together all the spices except the raw garlic and set aside.
-
Hit the saute button on the Instant Pot and adjust to high. Add the oil, steak, chicken and half of the spices. Mix well and brown the meat.
-
When meat is just starting to brown, hit the cancel button. Add the chopped vegetables.
-
Mix together the water (or broth), Better than Bouillon (if using), tomato paste and the rest of the spice mix. Pour over the vegetables and secure lid.
-
Make sure the pressure release valve should be pushed back to lock. Hit the manual button for 10 minutes.
-
When the soup is done, add in the garlic and mix well. Let sit for a few minutes to cook the garlic.
-
Add soup to the bowl and garnish with cheddar cheese, sour cream, jalapeños, cilantro, guacamole, whatever you want.
Marisa F. Stewart
I really don’t care what time of year it is — I’m always ready for soup. Love the spicy take on this light soup. It would be ideal for a lunch or light dinner. Although I don’t have an Instant Pot, this will easily be made in our Dutch Oven. Can’t wait to try it.
Lois Christensen
Looks perfect for dinner! I am a huge fan of Better than Bouillon too!
Jolina
So good! We love soup but don’t nearly make it often enough. This will definitely make it into our rotation. PS: Thanks for the stovetop instructions…we really should get ourselves an instant pot though eh??
Veena Azmanov
Delicious and best Dinner option. I can have soup everyday and love to get amazing recipes like this. Thanks
Gloria | Homemade & Yummy
Well, we area back into cold and rainy days. This looks perfect. Love all the ways this can be prepared. I think I need to make a HUGE pot. Leftovers would be great. I think everyone in the family will love this.