Instant Pot Southwestern Chicken Fajita Soup
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.
Servings: 6 servings
Calories: 823kcal
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
TIP: Use a hand mixer to shred the chicken to make this meal even quicker. Remove the chicken from the soup, shred with a hand mixer, and then add it back into the pot.
Nutrition
Serving: 1serving | Calories: 823kcal | Carbohydrates: 22g | Protein: 8g | Fat: 79g | Saturated Fat: 23g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 35g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 894mg | Potassium: 380mg | Fiber: 7g | Sugar: 2g | Vitamin A: 474IU | Vitamin C: 42mg | Calcium: 36mg | Iron: 2mg
