“This cozy Instant Pot Mexican Chicken Fajita Soup is totally comforting and totally craveworthy. It’s packed full of flavor, protein and healthy fats and it only takes a few minutes to throw into the Instant Pot.” Instant Pot Mexican Chicken Fajita Soup – You must try this recipe.
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- 2 tbsp unsalted butter or ghee (28 g/ 1 oz)
- 1/2 small yellow onion, diced (35 g/ 1.2 oz)
- 1 medium red bell pepper, diced (120 g/ 4.2 oz)
- 2 cloves garlic, minced (6 g/ 0.2 oz)
- 1 can Rotel tomatoes & chilies or canned tomatoes (285 g/ 10 oz)
- 1 tbsp taco seasoning
- 2 chicken breasts, skinless (450 g/ 1 lb)
- 1 cup chicken broth (240 ml/ 8 fl oz)
- 2/3 cup + 1 tbsp cream cheese (170 g/ 6 oz)
- 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
- 4 tbsp sour cream (48 g/ 1.7 oz)
- fresh cilantro
- 1 jalapeño, thinly sliced (14 g/ 0.5 oz)
- lime wedges
- Place the butter in the Instant Pot and turn it to Sauté.
- Once hot add in the onion, pepper, garlic, and taco seasoning.
- Sauté until fragrant and slightly softened, about 3 minutes.
- Add the chicken, canned tomatoes and broth to the pot, cover and turn to sealing.
- Set the Instant Pot to Manual high for 13 minutes.
- After 13 minutes, manually release the pressure.
- Remove the chicken and shred, add the cream cheese and heavy cream to the soup and stir until creamy.
- Add the chicken back in then divide between 4 bowls, top with desired toppings and serve.
- Store in an airtight container in the refrigerator for up to 4 days.
- Enjoy! 🙂
Per Serving: 476 calories; 35.9 g fat; 7.6 g carbohydrates; 31.8 g protein.
Recipe by: Kiro, Photo Credit: foodfotus
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