Chicken Fajita Soup
User Reviews
4.5
Chicken Fajita Soup
Description
This soup starts with a combination of yellow, orange, and green bell peppers along with yellow onion and sliced jalapeño sautéed or added directly depending on cooking method. Fresh salsa and minced garlic build flavor, while boneless, skinless chicken thighs or breasts provide protein. The broth and a blend of chili powder, cumin, paprika, salt, and pepper infuse the soup with traditional fajita spices. The chicken simmers until it shreds easily. To add substance, cauliflower rice or cooked white or brown rice can be stirred in during the warming phase. Serving garnishes of diced avocado, fresh jalapeño slices, chopped cilantro, and lime wedges lend freshness and texture, and accompanying tortilla chips or crackers provide crunch. Preparation can be done in a slow cooker over several hours or in an Instant Pot pressure cooker with a sauté step for aromatics and a 30-minute pressure cook time.
Ingredients
- 1 yellow bell pepper chopped
- 1 bell pepper chopped, orange
- 1 green bell pepper chopped
- 1 yellow onion chopped, medium
- ½ jalapeno pepper sliced
- 1 cup salsa fresh
- 2 cloves garlic minced
- lime juice of 1
- 4 cups vegetable broth low-sodium, or chicken broth
- 1 ½ pound chicken thigh chicken breasts work too, boneless, skinless
- 1 teaspoon olive oil
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt sea salt
- 1 teaspoon black pepper ground
- cauliflower rice optional, or cooked white or brown rice
- avocado jalapeño slices, cilantro, more lime juice, tortilla chips or crackers, toppings of choice, chopped
Instructions
Slow Cooker:
- Put all ingredients (besides rice and toppings) into a slow cooker.
- Cook for 3-4 hours on high or 6 hours on low. The chicken should be cooked through and will just fall apart. Once this happens turn the slow cooker to warm and enjoy whenever you’re ready. If adding rice, add it to the slow cooker while set to warm.
- To serve, top each bowl with avocado, jalapeño slices, cilantro and serve with tortilla chips and a slice of lime.
Instant Pot / Pressure Cooker:
- Add olive oil to Instant Pot and put on sauté setting. Add onion and garlic and sauté for about 5 minutes, until fragrant.
- Add remaining ingredients (besides rice and toppings). Place the lid on the pressure cooker, lock lid and make sure the pressure release valve is closed.
- Press cancel on the pressure cooker and then press the soup/stew button and set time to 30 minutes.
- Once the timer reaches 0, the cooker will switch to keep warm. Carefully switch the pressure release valve to open to manually release the pressure. (I use tongs for this). Once the steam is released, remove the lid and use a fork to shredded chicken. The chicken should be cooked through and will just fall apart.
- If adding rice, add it to the Instant Pot while set to warm. Once warm throughout, portion soup into bowls.
- To serve, top each bowl with avocado, jalapeño slices, cilantro and serve with tortilla chips and a slice of lime.
Notes
- If salsa is unavailable, substitute 1 cup chopped tomatoes, 2 tablespoons fresh cilantro, and 2 extra garlic cloves for similar flavor.
- To increase the soup's heartiness, stir in cauliflower rice or cooked brown or white rice after cooking and warm through before serving.
- Frozen or fresh cauliflower rice may be used and added directly to the pot at the warming stage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 320kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 36g | 72% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 158mg | 53% |
| Sodium | 1276mg | 53% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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