Go Back
Print Pin

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.