Easy Chicken Fajita Soup {Slow Cooker or Immediate Pot}

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Chicken Fajita Soup

This sluggish cooker fajita soup produces a reassuring and well balanced meal that’s loaded with taste and a tip of spice. It can be made in your sluggish cooker or Instantaneous Pot!

Do you understand what makes me exceptionally pleased? Getting made with work for the day just to understand that supper has actually ended up cooking and is prepared to serve. That’s why I ENJOY sluggish cooker meals!

The majority have extremely little prep work included– you actually put whatever in, turn the sluggish cooker on and let it work its magic.

This dish does need some slicing, once whatever is sliced and diced you’re prepared to roll.

Bowl of chicken tortilla soup topped with jalapeños, lime, avocado and tortilla chips.

Fajitas … Became a Soup

General, this dish is quite straight-forward. It’s generally all the components you normally utilize for fajitas, simply a bit more liquid to make it into a soup. After sluggish cooking for numerous hours the chicken gets tender, the peppers soften and the broth establishes a robust, hot taste.

We wound up consuming this soup for supper 2 nights in row and like many soups it was even much better the 2nd night. Isaac discussed how great it was numerous times so I sense I’ll be making it once again quickly!

Bowl of chicken fajita topped with avocado, lime, jalapeno and chips.

Healthy Fajita Soup Ingredients

  • veggies— yellow, green, and orange bell peppers, yellow onion, jalapeño pepper, and garlic.
  • salsa— if you do not have salsa on hand, you can make your own or simply include 1 cup of sliced tomatoes, 2 Tablespoons fresh cilantro, 2 extra cloves of garlic to the soup.
  • chicken — I utilized boneless, skinless chicken thighs to include a little bit of fat and taste. If you choose breast meat, do not hesitate to utilize chicken breasts. You might simply wish to include an additional teaspoon of olive oil.
  • chicken or veggie broth
  • olive oil
  • lime juice
  • flavorings and spices— chili powder, cumin, paprika, sea salt, and ground pepper
  • garnishes of the option — sliced avocado, jalapeño pieces, cilantro, more lime juice, tortilla chips, or crackers

Ladle scooping up chicken fajita soup from a slow cooker.

Fajita Soup Variations

  • Vegan— Make this soup vegan by utilizing veggie broth and 1-2 cans of rinsed and drained pipes chickpeas in the location of the chicken.
  • Include grains— Make this soup heartier by including cauliflower rice or prepared brown/white rice. You can stir frozen or fresh cauliflower rice or prepared white/brown rice straight to the soup once it’s done cooking and warming in the sluggish cooker. Stir and let warm up until soup is warm throughout.
  • Less spice — If you’re not a fan of spice (or serving kiddos) just leave the jalapeño pepper out. The soup has a lot of other spices to make it delicious.

Bowl of chicken tortilla soup with avocado, line, jalapeno and chips as garnish.

How to Make This Soup in the Instantaneous Pot

This soup came from as a sluggish cooker dish, however we just recently got an Instantaneous Pot (air fryer combination!!) and we’re consumed! Here’s how to make this soup in the Instantaneous Pot:

Sauté onion and garlic— Start by including olive oil in the Instantaneous Pot and put it on the sauté setting. Include the onion and garlic and sauté up until aromatic.

Pressure cook— Include the staying components (besides the rice and garnishes) to the Instantaneous Pot. Location the cover on the pressure cooker, lock cover, and make certain the pressure release valve is closed. Press cancel to stop sautéing and after that push the soup/stew button and set the time to 30 minutes.

Quick-release— Once the timer reaches 0, the cooker will change to “keep warm”. Thoroughly change the pressure release valve to open to fast release the pressure. Be very mindful throughout this! I suggest utilizing a towel over the valve or usage tongs so you do not burn yourself with the steam.

Shred chicken— Once the steam is launched, eliminate the cover and utilize a fork to shred the chicken.

Include rice and serve— If you’re including rice in the soup, include it in the Instantaneous Pot while it’s still set to warm. When warmed through, part the soup into bowls, leading with garnishes of option and delight in!

Bowl of chicken tortilla soup with avocado, line, jalapeno and chips as garnish. Spoon is in the bowl of soup.

What to Serve with Fajita Soup

This fajita soup is a little brothy, which I like, however, it’s good to have something (like bread, crackers, or chips) to dip or fall apart in. I have actually served it up with homemade bread, my almond flour crackers, and/or tortilla chips. All of which are scrumptious.

Bowl of chicken tortilla soup with avocado, line, jalapeno and chips as garnish.

More Sluggish Cooker Recipes:

Healthier Chicken Recipes:

If you make this chicken fajita soup, please make sure to leave a remark and star ranking listed below letting me understand how it ended up. Your feedback is very handy for the EBF group and other EBF readers.

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Description

Work up this sluggish cooker chicken fajita soup for a reassuring and well-balanced meal that’s loaded with taste and a tip of spice.


Components

  • 1 yellow bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 medium yellow onion, sliced
  • 1/2 jalapeño pepper, sliced
  • 1 cup fresh salsa *
  • 2 cloves garlic, minced
  • juice of 1 lime
  • 4 cups low-sodium veggie or chicken broth
  • 1 1/2 pound boneless skinless chicken thighs (chicken breasts work too)
  • 1 teaspoon olive oil
  • 1 Tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • 1 teaspoon ground pepper
  • cauliflower rice or prepared white/brown rice (optional)
  • garnishes of option: sliced avocado, jalapeño pieces, cilantro, more lime juice, tortilla chips, or crackers

Slow Cooker:

  1. Put all components (besides rice and garnishes) into a sluggish cooker.
  2. Prepare for 3-4 hours on high or 6 hours on low. The chicken ought to be prepared through and will simply break down. When this occurs turn the sluggish cooker to warm and delight in whenever you’re prepared. If including rice, include it in the sluggish cooker while set to warm.
  3. To serve, leading each bowl with avocado, jalapeño pieces, cilantro, and serve with tortilla chips and a piece of lime.

Instantaneous Pot/ Pressure Cooker:

  1. Include olive oil to Instantaneous Pot and place on sauté setting. Include onion and garlic and sauté for about 5 minutes, up until aromatic.
  2. Include staying components (besides rice and garnishes). Location the cover on the pressure cooker, lock cover, and make certain the pressure release valve is closed.
  3. Press cancel on the pressure cooker and after that push, the soup/stew button and set the time to 30 minutes.
  4. Once the timer reaches 0, the cooker will change to keep warm. Thoroughly change the pressure release valve to open to buy hand launch the pressure. (I utilize tongs for this). When the steam is launched, eliminate the cover and utilize a fork to shred the chicken. The chicken ought to be prepared through and will simply break down.
  5. If including rice, include it in the Instantaneous Pot while set to warm. When warm throughout, part soup into bowls.
  6. To serve, leading each bowl with avocado, jalapeño pieces, cilantro, and serve with tortilla chips and a piece of lime.

Notes

  • If you do not have salsa on hand, you can make your own or simply include 1 cup of sliced tomatoes, 2 Tablespoons of fresh cilantro, 2 extra cloves of garlic to the soup.
  • To include more bulk to the soup, I like including cauliflower rice or prepared brown/white rice. You can stir frozen or fresh cauliflower rice or prepared white/brown rice straight to the soup once it’s done cooking and warming in the sluggish cooker. Stir and let warm up until soup is warm throughout.
  • Classification: Soup
  • Approach: Slow Cooker
  • Food: Mexican

Nutrition

  • Serving Size: 1 bowl
  • Calories: 320
  • Sugar: 12 g
  • Salt: 1276 mg
  • Fat: 8g
  • Hydrogenated Fat: 2g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 22 g
  • Fiber: 4g
  • Protein: 36 g
  • Cholesterol: 158 mg

Keywords: chicken fajita soup

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