Instant Pot Chicken Fajita Soup
For a soup the whole family will love, try this Instant Pot Chicken Fajita Soup! So easy to make but so full of flavor that it makes the perfect satisfying dinner!
Servings 6
Calories 272kcal
Ingredients
- 1 pound boneless skinless chicken breasts
- 15 oz can black beans draining and rinsed
- 14 oz can diced tomatoes
- 2 bell peppers diced
- 1/2 cup red onion diced
- 2 cups chicken broth
- 1 tablespoon fajita seasoning
- 2 oz cream cheese room temperature
- 4 oz shredded cheese
Instructions
- Add all ingredients except cream cheese and shredded cheese to Instant Pot
- Cover, seal and set to high pressure for 10 minutes
- Allow 10 minute natural pressure release then turn valve to release remaining pressure
- Remove chicken and carefully cut into bite sized pieces or shred with forks
- Temper cream cheese with some of the warm broth and stir well until smooth
- Add to instant pot along with shredded cheese and stir until melted
- Return chicken to soup and stir to combine
- Serve with avocado, fresh cilantro, sour cream or as desired
Notes
- Substitute dairy cheese, if desired
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To keep from separating in the hot soup, mix room temperature cream cheese with a ladle full of soup until smooth before adding it to the pot.
Nutrition
Calories: 272kcal | Carbohydrates: 19g | Protein: 26g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 892mg | Potassium: 816mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1597IU | Vitamin C: 66mg | Calcium: 164mg | Iron: 3mg