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Chicken Fajita Soup

Soup season is here and this chicken fajita soup is perfect.

This soup is low carb, trim healthy mama s, and is a pressure cooker or a crockpot recipe. I know some mommas really love their instant pots/ninja foodis so they can get dinner going and on the table fast. After a long day, drive-thrus are often calling busy families. Having quick dinners to throw in a pressure cooker is not only going to save your pocketbook, but your waistline too.

I absolutely love Mexican food.

In my small town we have at least 8 non-fast food Mexican restaurants. Not all of these restaurants are equal. We have three that are our favorites. One thing about eating at these restaurants, I rarely can resist eating the tortilla chips and salsa. Even if I get an on plan lunch, those warm tortilla chips always call my name. So it is better for me to make as much Mexican food I can at home so I don’t have to be tempted by the chips. This soup could easily be served at any of these restaurants.

If you need to change up taco Tuesday or something easy for the weekend, give this recipe a try.

This is a simple recipe with simple ingredients, perfect for budgets and busy lives. This recipe is also easy to adapt to specific tastes. The first bowl on the top was my hubby’s. The second bowl was how I made mine. If you have kids, you can add beans, top with crushed tortilla chips, whatever they like. If you make it, let me know what you thought about it.

Chicken Fajita Soup

Equipment

  • Pressure Cooker

Ingredients

  • 2 Lb Chicken Breasts or Chicken Thighs, cubed
  • 1 T Olive Oil
  • 1 Med Onion, diced
  • 2 M Bell Peppers, diced Your choice of color
  • 1 1/2 T Minced Garlic
  • 2 t Chili Powder
  • 2 t Cumin
  • 1 t Garlic Powder
  • 1 t Onion Powder
  • 1 t Smoked Paprika
  • 4 C Chicken Broth
  • 10 oz 2 Cans of Rotel
  • 4 oz Can of Green Chilies
  • 8 oz Package of Cream Cheese, I used reduced fat
  • 1/2 C Heavy Cream, you can leave it out
  • 2 C Shredded Cheese

Toppings: Salsa, Jalapenos, Sour Cream, Avocados, Guacamole, Pico, Cilantro, Dice Onion

    Instructions

    • In the pot of your pressure cooker on sauté, add your olive oil, onion, garlic, and bell pepper. Cook for a few minutes.
    • Add chicken and cook another minute or two.
    • Add all of the seasonings, rotel, and green chilies.
    • Stir and add the broth. Turn off the pressure cooker. Place lid on top and seal. Set valve to close. Turn on and set the pressure cooker to high 15 minutes.
    • All it to release pressure naturally for 10 minutes. Carefully remove the lid once the pressure has released. Stir. Add shredded cheese, cream cheese that has been cut into cubes and the heavy cream. Stir and let everything melt together.
    • Serve in bowls with desired toppings.

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