Instant Pot Fajita Chicken Soup – Easy and exceptional brief on prep, this light fajita chicken soup leaves you feeling happy, but not so heavy after dinner. This first rate tasting bird soup is made with fowl breast, tomatoes, bell peppers, and taco seasoning to offer it a kick. Feel unfastened to characteristic your favored toppings like sour cream, avocado, or shredded cheese even as you’re serving the soup. It’s an appropriate bird soup for a hectic day and the Instant Pot makes it even less difficult! Enjoy!
Ingredients
- 2 kilos (900g) boneless skinless chook breasts
- 4 sparkling tomatoes, diced (or 2 small cans diced tomatoes)
- 2 cups (450ml) of chook broth
- 2 tablespoons of taco seasoning (check out our selfmade taco seasoning mix)
- 2 teaspoons of minced garlic
1/2 of medium onion, chopped - 1 inexperienced bell pepper, chopped
- 1 pink bell pepper, chopped
- Shredded cheese, for garnish (mozzarella, Monterey Jack and many others…)
- Fresh chopped cilantro, for garnish
Instructions
- Combine chook, diced tomatoes, chook broth, taco seasoning, garlic, onion, and bell pepper in the Instant Pot.
- Lock the lid on pinnacle and set the valve to seal. Set the timer to prepare dinner for half-hour.
- Do a short launch (be cautious whilst starting the lid). Remove the fowl and shred the use of forks.
- Return the fowl to the Instant Pot and stir well to mix the flavors.
- Divide the bird fajita soup into bowls, pinnacle together with your preferred shredded cheese (Mozzarella, Monterey Jack…) and garnish with clean chopped cilantro and lime slices to liven up the flavors, if you want. Enjoy!