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Chicken Fajita Soup

Instant Pot Chicken Fajita Soup

This flavourful, easy to make Chicken Fajita Soup is a new family favorite. It takes minimal effort with practically no prep work! And BONUS this is a low-carb, low-fat, high protein dish!

Serve with your favorite tex-mex accoutrements such as avocado, crispy tortilla strips, crumbled Queso Fresco, shredded cheese, sour cream or Crema, lime wedges, grilled corn on the cob, and/or chopped cilantro.

Ingredients

Suggested toppings:

avocado, crispy tortilla strips, crumbled Queso Fresco, shredded cheese, sour cream or Crema, lime wedges, grilled corn on the cob, chopped cilantro

Instructions

Pressure Cooker Directions:
  1. Place 1 quart of broth* in your pressure cooker and add all of the other ingredients. Seal and cook with the vent closed for 25 minutes. (On my older electric pressure cooker I have five settings, Rice, Meat, Veggie, Soup, Stew. Then I can add extra time to each setting. I used the meat setting for 25 minutes.)
  2. Let the pressure release on its own before opening the top.
  3. Using a fork shred the chicken (no need to remove from the pot unless you want to).
  4. Transfer soup to a large bowl, tureen, or other container and add the rest of the hot broth.
  5. Serve with your favorite toppings and enjoy!
Stovetop Directions:
  1. Place all of the ingredients in a large pot, cook over a medium heat until chicken is cooked.
  2. Remove the chicken breasts and shred, then return to the pot.
  3. Serve with your favorite toppings and enjoy!
Slow Cooker Directions:
  1. Place all of the ingredients in your slow cooker and cook on high for 4 to 6 hours. Continue from step 2 above.

Notes

*This depends on the size of your pressure cooker. I have a smaller pressure cooker so I used 1 quart of broth while cooking and then added in a second quart of hot broth after the soup was finished.

Nutrition

Keywords: Chicken Fajita Soup, Soup, Fall Soups, Low-Carb soup, Low-Fat soup, High Protein Soup