Chicken Fajita Soup Using Instant Pot

Chicken Fajita Soup Using Instant Pot

Preparing various dishes in Instant pot is much simpler and just like the name itself; it takes much less time and effort. I like food with rich flavor and Mexican spices provides unique flavor among the food we eat.

USA is probably one of the country, where you can find food with flavors from all over the world. Mexican food has been here for very long time, food in US is Americanized. Often people try to prepare differently than the traditional way.

Where possible, I try to avoid canned food and prepare food from scratch. For preparing Chicken Fajita Soup using Instant Pot I used dry black beans and cooked it fresh. Though I did use boxed no fat chicken broth.

I prefer using at least 95% fat free organic chicken breast for the chicken dishes. If there still some fat on the breast pieces, I tend to trim it. For me I found cutting the fatty food at the source of the food helps you manage the weight more easily compared to other ways.

There are several weight management programs, some requires reducing carbs to minimal, some promotes eating only plant based food etc. I prefer moderate approach, which really not much different compared to the USDA food triangle approach. It seems to work for me and it should work for the most people. Hey, USDA has spent significant amount of money for it, might as well use it! It is true, body first uses carb, then fat and next protein for normal body function.

Preplanning always helps when you are cooking food. Just pull out all the required ingredients and put in the order of use. I set up Instant Pot for cooking black beans, which gave time for cutting the veggies.  

Once the beans are done cooking drain the water, this removes the darker color of the black beans. I like to sauté and season the veggies briefly in Instant Pot, which seals the flavor. Just add the remaining ingredients to Instant Pot. Add whole chicken breasts, there is no need to cube or cut for the soup.

Once done, take out the chicken breasts, and pull the chicken in a plate with two forks and put back in the soup. Let it stand a bit before serving.

We enjoyed the soup, hope you will too!

Recipe for Chicken Fajita Soup Using Instant Pot

Chicken Fajita Soup Using Instant Pot

Course: Soup

Cuisine: American, Mexican

Keyword: Chicken Fajita Soup

Prep Time: 20 minutes

Cook Time: 20 minutes

Resting time: 10 minutes

Total Time: 40 minutes

Servings: 4 people

Calories: 262 kcal

Flavorful chicken fajita soup made with fresh ingredients and is so easy to prepare in Instant Pot

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Ingredients

Prepare Beans:

• 4 oz. beans dry black beans
• 8 oz. water
• 1/4 tsp salt

Prepare Soup:

• 1 Tablespoon canola oil
• 4 Cloves garlic minced
• 1/2 Onion cubed
• 1/2 Red bell pepper cubed
• 1/2 Yellow bell pepper cubed
• 1/2 Green bell pepper cubed
• 3 Plum tomatoes cubed
• 1/4 Cup crushed tomatoes
• 1/4 Cup rice optional
• 1 packet Fajita seasoning
• 1/2 tsp red chili powder
• 1/2 tsp salt
• 1 lb Chicken breast 99% fat free
• 16 oz. Organic chicken broth

Garnish

• 1 stalk scallion thinly sliced
• 1 Green jalapeno pepper thinly sliced
• 1/4 Cup cilantro
• 1/4 Cup shredded cheese Low Fat Mexican Four cheese (optional)

US Customary - Metric

Instructions

Cook Beans:

1. Soak black beans for half hour in water
2. Drain soaked water, and place bean in Instant Pot
3. Add 1 cup water, add 1/4 tsp salt and pressure cook high for 5 minutes manual.
4. Once, pressure is released, remove beans drain water and set aside.

Cook Soup:

1. Set Instant Pot to sauté, add 1 tablespoon oil
2. Add garlic, onion, red bell pepper, yellow bell pepper, green bell pepper and stir for about one minute.
3. Add Plum tomato, crushed tomatoes, rice (optional) and stir to mix.
4. Add Fajita seasoning, red chili powder and taste. Add salt to your taste if needed.
5. Add organic chicken breast, organic chicken broth and stir to mix
6. Cancel sauté and close the lid.
7. Set pressure cook on Instant Pot (with manual setting) for 7 minutes.
8. Once the cooking is complete, keep warm for 5 minutes.
9. Cancel the cooking and let pressure release naturally.
10. 10. Once pressure relief valve is reset, release remainder of the steam
11. 11. Open lid, stir and taste, add salt, chili pepper to your taste.
12. 12. Remove chicken breasts and pull/shred with two forks and place back in pot.
13. 13. Serve in a bowl, garnish with cilantro, jalapeno, scallion and cheese (optional).

Recipe Notes

Actual Nutritional information may vary based on the actual ingredient used for cooking. The nutritional values are derived from using a recipe nutrition label generator.

Nutrition Facts

Chicken Fajita Soup Using Instant Pot

Amount Per Serving

Calories 262 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Cholesterol 78mg26%

Sodium 653mg28%

Potassium 730mg21%

Carbohydrates 17g6%

Fiber 2g8%

Sugar 4g4%

Protein 28g56%

Calcium 63mg6%

Vitamin C 72.4mg88%

Vitamin A 1220IU24%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.