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Chicken Fajita Soup

Prep Time 30 mins
Cook Time 3 hrs
Total Time 3 hrs 30 mins
Course Main Course, Soup
Cuisine Mexican
Servings 4
Calories 169 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 3 cups Low Sodium Chicken Broth
  • 13 ounces Raw Chicken Turns out to be around 8 ounces of chicken cooked.
  • 1 cup Canned Black Beans
  • 1 Beef Steak Tomato Diced
  • 1 tsp Fresh Cilantro Chopped
  • 6 ounces 0% Fage Plain Greek Yogurt
  • 1 tsp Chili Powder
  • 1/2 cup Pico de Gallo
  • 1/2 tsp Garlic Powder
  • 2 tbsp Hot Sauce
  • 1 tsp Lime Juice
  • 1 tsp Pepper
  • 2 tsp Salt
  • 1/2 tsp Red Pepper Flakes

Instructions
 

  • Weigh out 13 ounces of raw chicken tenderloin or breast. Add to Instant Pot with 1/2 cup chicken broth. Pressure cook for ten minutes.
  • Remove chicken and dice. Add back into the Instant Pot. Then, add the rest of the broth, the Pico de Gallo, lime juice, and seasonings. Cook with "soup" option on Instant Pot for 15 minutes.
  • Remove from Instant Pot and add 6 ounces of yogurt. Stir until smooth.
  • Put back on "soup" setting in Instant Pot for another 15 minutes.
  • Serve with fresh beef steak tomato and cilantro. You can also serve on top of rice or with tortilla chips.

Notes

169 Calories
Protein: 23 grams
Fat: 1 gram
Carbs: 16 grams
Keyword soup
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