Chicken Fajita Soup | Instant Pot Fajita Soup Recipe
Servings: 4 servings
Calories: 197kcal
Calories: 197kcal | Carbohydrates: 13g | Protein: 28g | Fat: 4g | Fiber: 3g | Sugar: 7g
Ingredients
- 1 pound Chicken Breasts
- 1 Onion
- 1 red bell pepper
- 1 green bell pepper
- 3 cloves garlic
- 15 oz Diced Tomatoes
- 4 cups Chicken Broth
- 2 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Paprika
- 1/2 tsp Dried Oregano
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1 tbsp Lime Juice
Instructions
- Saute the Veggies. Set your Instant Pot to the sauté mode. Add a bit of oil, then toss in the diced onions, red and green bell peppers, and minced garlic. Sauté for a few minutes until the veggies start to soften.
- Add the Chicken and Spices. Add the diced chicken pieces and the spices: chili powder, cumin, paprika, dried oregano, salt, and pepper. Stir well to coat the chicken and veggies with the spices.
- Pour in the Tomatoes and Broth. Add the diced tomatoes (with their juices) and the chicken broth to the pot. Give it a good stir to combine everything.
- Pressure Cook. Secure the Instant Pot lid and set it to the "Soup" setting or manual high pressure for 10 minutes. Allow natural pressure release for 5 minutes, then do a quick release.
- Finish with Lime Juice. Stir in the fresh lime juice to brighten up the flavors.
- Serve and Garnish. Ladle the chicken fajita soup into bowls. Garnish each serving with fresh cilantro, sliced jalapeños, shredded cheese, sour cream, and tortilla strips.