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Perfect for fall this cozy Instant Pot Mexican Fajita Soup is totally comforting and totally craveworthy. It's packed full of flavor, protein and healthy fats and it only takes a few minutes to throw into the Instant Pot. It's such a delicious and easy family-friendly recipe!
If you're using a slow cooker, simply brown the meat and spices in a heavy bottom pot before transferring into a slow cooker preheated to high and cook for 2-3 hours.
Hands-on Overall
Serving size about 1 1/2 cups, 360 ml/ 12 fl oz
Nutritional values (per about 1 1/2 cups, 360 ml/ 12 fl oz)
Net carbs7.6 grams
Protein31.8 grams
Fat35.9 grams
Calories476 kcal
Calories from carbs 6%, protein 26%, fat 68%
Total carbs10.2 gramsFiber2.6 gramsSugars5.8 gramsSaturated fat21 gramsSodium226 mg(10% RDA)Magnesium49 mg(12% RDA)Potassium654 mg(33% EMR)
Ingredients (makes 4 servings)
- 2 tbsp unsalted butter or ghee (28 g/ 1 oz)
- 1/2 small yellow onion, diced (35 g/ 1.2 oz)
- 1 medium red bell pepper, diced (120 g/ 4.2 oz)
- 2 cloves garlic, minced (6 g/ 0.2 oz)
- 1 can Rotel tomatoes & chilies or canned tomatoes (285 g/ 10 oz)
- 1 tbsp taco seasoning
- 2 chicken breasts, skinless (450 g/ 1 lb)
- 1 cup chicken broth (240 ml/ 8 fl oz)
- 2/3 cup + 1 tbsp cream cheese (170 g/ 6 oz)
- 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
Toppings, to serve:
- 4 tbsp sour cream (48 g/ 1.7 oz)
- 1 jalapeño, thinly sliced (14 g/ 0.5 oz)
- fresh cilantro
- lime wedges
Instructions
- Place the butter in the Instant Pot and turn it to Sauté. Once hot add in the onion, pepper, garlic, and taco seasoning. Sauté until fragrant and slightly softened, about 3 minutes.
- Add the chicken, canned tomatoes and broth to the pot, cover and turn to sealing. Set the Instant Pot to Manual high for 13 minutes.
- After 13 minutes, manually release the pressure. Remove the chicken and shred, add the cream cheese and heavy cream to the soup and stir until creamy.
- Add the chicken back in then divide between 4 bowls, top with desired toppings and serve.
- Store in an airtight container in the refrigerator for up to 4 days.
Instant Pot Mexican Chicken Fajita Soup
Step by Step
Ingredients
- 2 tbsp unsalted butter or ghee (28 g/ 1 oz)
- 1/2 small yellow onion, diced (35 g/ 1.2 oz)
- 1 medium red bell pepper, diced (120 g/ 4.2 oz)
- 2 cloves garlic, minced (6 g/ 0.2 oz)
- 1 can Rotel tomatoes & chilies or canned tomatoes (285 g/ 10 oz)
- 1 tbsp taco seasoning
- 2 chicken breasts, skinless (450 g/ 1 lb)
- 1 cup chicken broth (240 ml/ 8 fl oz)
- 2/3 cup + 1 tbsp cream cheese (170 g/ 6 oz)
- 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
- 4 tbsp sour cream (48 g/ 1.7 oz)
- 1 jalapeño, thinly sliced (14 g/ 0.5 oz)
- fresh cilantro
- lime wedges
Instructions
- Place the butter in the Instant Pot and turn it to Sauté. Once hot add in the onion, pepper, garlic, and taco seasoning. Sauté until fragrant and slightly softened, about 3 minutes.
- Add the chicken, canned tomatoes and broth to the pot, cover and turn to sealing. Set the Instant Pot to Manual high for 13 minutes.
- After 13 minutes, manually release the pressure. Remove the chicken and shred, add the cream cheese and heavy cream to the soup and stir until creamy.
- Add the chicken back in then divide between 4 bowls, top with desired toppings and serve.
- Store in an airtight container in the refrigerator for up to 4 days.
Nutrition (per serving, about 1 1/2 cups, 360 ml/ 12 fl oz)
Calories476kcal
Net Carbs7.6g
Carbohydrates10.2g
Protein31.8g
Fat35.9g
Saturated Fat21g
Fiber2.6g
Sugar5.8g
Sodium226mg
Magnesium49mg
Potassium654mg
Detailed nutritional breakdown (per about 1 1/2 cups, 360 ml/ 12 fl oz)
| Total per about 1 1/2 cups, 360 ml/ 12 fl oz |
| 7.6 g | 31.8 g | 35.9 g | 476 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 5.8 g | 51 kcal |
| Onion, brown (yellow), raw |
| 0.6 g | 0.1 g | 0 g | 3 kcal |
| Peppers, red bell, fresh |
| 1.2 g | 0.3 g | 0.1 g | 9 kcal |
| Garlic, fresh |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Organic Diced Tomatoes & Green Chilies (Ro-Tel) |
| 1.7 g | 0.6 g | 0 g | 14 kcal |
| Taco seasoning, mixed Mexican spices |
| 0.5 g | 0.3 g | 0.3 g | 6 kcal |
| Chicken, breast (without skin, raw) |
| 0 g | 25.3 g | 2.9 g | 135 kcal |
| Chicken stock (broth), chicken only, homemade |
| 0 g | 1.2 g | 1.2 g | 16 kcal |
| Cream cheese, soft (full-fat) |
| 1.4 g | 3 g | 11.9 g | 104 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.8 g | 0.6 g | 11.4 g | 110 kcal |
| Cream, sour |
| 0.6 g | 0.3 g | 2.3 g | 24 kcal |
| Peppers, Jalapeno, fresh |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Coriander (cilantro), fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Lime juice, fresh |
| 0.3 g | 0 g | 0 g | 1 kcal |
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