This chicken fajita soup recipe is a one pot, Instant Pot recipe that is both flavorful and filling. Oh, and bonus – it’s gluten free and healthy, too!
6servings
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Equipment
Digital Pressure Cooker
Ingredients
2tablespoonextra virgin olive oil
½red onionsliced
1red bell peppersliced
1yellow bell peppersliced
1Poblano pepperseeded and chopped
Sea salt and black pepperto taste
1.5lbs.boneless skinless chicken breasts
14oz.can diced fire-roasted tomatoeswith liquid
3cupschicken broth
2teaspoonground cumin
1tablespoonchili powder
2teaspoonMexican oreganodried
1teaspoongarlic powder
15oz.can black beansdrained and rinsed
3Tbsp.fresh lime juice
avocadossliced, for serving
red onionchopped, for serving
Shredded Mexican cheese blendfor serving
Fresh cilantrochopped (optional), for serving
Instructions
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.
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.
Add the lid and set the pressure valve to “seal.” Select the “Manual” cooking option on the high setting and set cook 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.
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.
Allow soup to sit on “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!
TO MAKE AS A FREEZER MEAL
Label a gallon size freezer bag. Add red onion, bell peppers, and Poblano pepper.
Label a second gallon size freezer bag. Place chicken, tomatoes, chicken broth, cumin, chili powder, Mexican oregano, and garlic powder in the second bag. Lay both bags flat to freeze.
TO COOK FROM A FREEZER MEAL
Thaw overnight. Follow instructions as directed above.
Green bell pepper can be substituted for the poblano pepper.Regular oregano can be substituted for the Mexican oregano.
Notes
Green bell pepper can be substituted for the poblano pepper.Regular oregano can be substituted for the Mexican oregano.