Instant Pot Southwestern Chicken Fajita Soup with tender juicy chicken, bell peppers, jalapenos, and onions. Garnishing this flavorful soup are tortilla strips, sour cream, and shredded cheese.
Ingredients in Southwestern Chicken Fajita Soup
- Chicken, boneless skinless
- Olive oil
- Yellow onion, sliced
- Yellow bell pepper, julienned
- Jalapeño, seeded and sliced
- Chili powder
- Paprika
- Salt
- Garlic powder
- Onion powder
- Cumin
- Cayenne powder
- Granulated sugar
- Black beans, 5 oz can drained and rinsed
- Chicken broth- low sodium is my preference when making soups.
- Hot sauce - enchances the flavor of the soup and gives a little kick.
- Cilantro, shredded cheese, sour cream, and tortilla chips for garnish and serving
RELATED: Chicken Fajita Quesadillas
How to Make Instant Pot Southwestern Chicken Fajita Soup
Saute the veggies- Set the Instant Pot to Saute and add the tablespoon of olive oil to the inner liner. Then add the sliced onion, bell pepper, and the sliced jalapeños and allow them to sauté for about 2-3 minutes.
Add the chicken and the seasonings- Add the chicken breasts and then top the chicken with the seasonings.
Top off with the beans- Add the drained and rinsed black beans on top of the chicken and then pour in the hot sauce.
Add the broth and pressure cook- Pour in the chicken broth and close the lid. Set the Instant Pot to pressure cook on MANUAL/PRESSURE COOK for 12 minutes.
Naturally release pressure- Allow the pot to naturally release pressure (NR) for 10 minutes before removing the lid.
Shred the chicken- Using two forks, shred the chicken into small pieces.
TIP: To make this step quicker, remove the chicken from the other ingredients and use a hand mixer to shred the chicken and add it back into the soup mixture.
Garnish and serve- Serve with cilantro, shredded cheese, sour cream, and/or tortilla chips.
*Refer to your pressure cooker's manual for how to safely perform its functions.
You can use frozen chicken breasts in place of fresh. Increase the pressure cook time by 5 minutes.
📖 Recipe
Instant Pot Southwestern Chicken Fajita Soup
Equipment
Ingredients
- 1 lb chicken - boneless skinless
- 1 tablespoon oil
- 1 yellow onion - sliced
- 1 yellow bell pepper - julienned
- 1 jalapeño - seeded, sliced
- 2 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- 1 teaspoon granulated sugar
- 15 oz black beans - drained and rinsed
- 3 cups chicken broth - low sodium
- 1 tablespoon hot sauce
- Cilantro - for garnish
- Serve with shredded cheese - sour cream, tortilla chips
Instructions
- Set the Instant Pot to Saute and add the tablespoon of oil to the inner liner.
- Add the sliced onion, bell pepper, and the sliced jalapeños and allow them to sauté for about 2-3 minutes.
- Press Cancel on the Instant Pot.
- Add the chicken breasts and then top the chicken with the seasonings.
- Add the drained and rinsed black beans on top of the chicken and then pour in the hot sauce.
- Pour in the chicken broth and close the lid.
- Pressure cook on MANUAL/PRESSURE COOK for 12 minutes.
- Allow the pot to naturally release pressure (NR) for 10 minutes before removing the lid.
- Using two forks, shred the chicken into small pieces.
- Serve with cilantro, shredded cheese, sour cream, and/or tortilla chips.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
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Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
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