Soup Recipes

Chicken Fajita Soup in Instant Pot

Chicken Fajita Soup in Instant Pot

If you are looking for a satisfying soup, try out this chicken fajita soup, it is hearty, healthy, delicious, and easy to make in the instant pot, loaded with chicken, beans, and bell peppers, the perfect soup for weeknights.

Ingredients for this Recipe:

  • 1 [15-oz.] can of black beans, drained and rinsed
  • 1½ lbs. boneless, skinless chicken breasts
  • 1 [14-oz.] can dice fire-roasted tomatoes, with liquid
  • 3 cup chicken broth, preferably organic
  • 1/2 medium red onion, sliced
  • 1 medium red bell pepper, sliced
  • 1 medium yellow bell pepper, sliced
  • 1 medium Poblano pepper, seeded and chopped
  • 2 tsp ground cumin
  • 1 tbsp chili powder
  • 2 tsp Mexican oregano, dried
  • 1 tsp garlic powder
  • 3 tbsp fresh lime juice
  • 2 tbsp extra virgin olive oil
  • Sea salt and black pepper, to taste
Garnish:
  • 2 large avocados, sliced
  • 3 tbsp red onion, chopped
  • Shredded Mexican cheese blend
  • Fresh cilantro, chopped

How to Make Instant Pot Chicken Fajita Soup:

Step 1:

Add olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads “hot,” add red onion, bell peppers, and Poblano pepper. Season with salt and black pepper, to taste, and cook, stirring continually, until the onion and peppers are crisp-tender and develop a bit of color, approximately 4-5 minutes. Switch unit to “off” and transfer veggies to a bowl. Set aside.

Step 2:

Season chicken breasts on both sides with salt and black pepper, to taste. Place chicken in Instant Pot®, along with tomatoes, chicken broth, cumin, chili powder, Mexican oregano, and garlic powder. Stir to combine.

Step 3:

Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set the cooking time to 10 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.

Step 4:

Remove lid and shred chicken breasts with two forks. Add sautéed veggies, black beans, and lime juice. Stir to combine and taste. Adjust seasonings as desired.

Step 5:

Allow soup to sit on the “Warm” setting for several minutes until the veggies and beans are heated through. Serve immediately topped with sliced avocados, red onion, Mexican cheese, and fresh cilantro, if desired. Enjoy!

Instant pot chicken fajita soup

Other Soup Recipes –

Chicken soup recipe with rice – Instant Pot Chicken and Wild Rice Soup

Chicken marsala soup recipe – Chicken Marsala Soup

Chicken bean soup recipe – Tex-Mex Chicken and Black Bean Soup

Beef soup recipe – Poblano Peppers and Beef Soup

Chicken Fajita Soup in Instant Pot

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Soup Mexican
Serves: 5
Prep Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 minutes + 10 min. natural release

The instant pot chicken fajita soup recipe, loaded with chicken, beans, and bell peppers, is healthy, satisfying, and delicious. Enjoy!

Ingredients

  • 1 [15-oz.] can of black beans, drained and rinsed
  • 1½ lbs. boneless, skinless chicken breasts
  • 1 [14-oz.] can dice fire-roasted tomatoes, with liquid
  • 3 cup chicken broth, preferably organic
  • 1/2 medium red onion, sliced
  • 1 medium red bell pepper, sliced
  • 1 medium yellow bell pepper, sliced
  • 1 medium Poblano pepper, seeded and chopped
  • 2 tsp ground cumin
  • 1 tbsp chili powder
  • 2 tsp Mexican oregano, dried
  • 1 tsp garlic powder
  • 3 tbsp fresh lime juice
  • 2 tbsp extra virgin olive oil
  • Sea salt and black pepper, to taste
  • Garnish:
  • 2 large avocados, sliced
  • 3 tbsp red onion, chopped
  • Shredded Mexican cheese blend
  • Fresh cilantro, chopped

Instructions

1

Add olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads “hot,” add red onion, bell peppers, and Poblano pepper. Season with salt and black pepper, to taste, and cook, stirring continually, until the onion and peppers are crisp-tender and develop a bit of color, approximately 4-5 minutes. Switch unit to “off” and transfer veggies to a bowl. Set aside.

2

Season chicken breasts on both sides with salt and black pepper, to taste. Place chicken in Instant Pot®, along with tomatoes, chicken broth, cumin, chili powder, Mexican oregano, and garlic powder. Stir to combine.

3

Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set the cooking time to 10 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.

4

Remove lid and shred chicken breasts with two forks. Add sautéed veggies, black beans, and lime juice. Stir to combine and taste. Adjust seasonings as desired.

5

Allow soup to sit on the “Warm” setting for several minutes until the veggies and beans are heated through. Serve immediately topped with sliced avocados, red onion, Mexican cheese, and fresh cilantro, if desired. Enjoy!

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