Prep time: 15 minutes
Active cook time: 15 minutes + time to come to pressure
Natural release: 10 minutes
Serves: 4-6
Ingredients for Instant Pot Chicken Fajita Soup:
1½ lbs. boneless, skinless chicken breasts
1 14-oz. can diced fire-roasted tomatoes, with liquid
1 15-oz. can black beans, drained and rinsed
½ medium red onion, sliced
1 medium red bell pepper, sliced
1 medium yellow bell pepper, sliced
1 medium Poblano pepper, seeded and chopped
2 T. extra virgin olive oil
3 T. fresh lime juice
3 c. chicken broth, preferably organic
2 t. ground cumin
1 T. chili powder
2 t. Mexican oregano, dried
1 t. garlic powder
Sea salt and black pepper
Garnish:
2 large avocados, sliced
3 T. red onion, chopped
Shredded Mexican cheese blend
Fresh cilantro, chopped
Directions:
1. Add olive oil to Instant Pot, select the Sauté function, and set to high. Once the display reads hot, add red onion, bell peppers, and Poblano pepper. Season with salt and black pepper, to taste. 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.
2. 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.
3. Securely attach the lid and set the pressure valve to Sealing. 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; Quick Release any remaining pressure.
4. 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.
5. 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.
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