Keto Chicken Fajita Soup

This creamy soup is loaded with tender chicken, fajita veggies, and plenty of flavor thanks to the seasonings. We top this off with diced avocado, shredded cheddar, and sour cream.

Course Soups

Cuisine Mexican

Keyword chicken fajita soup, instant pot recipe, keto soup

Prep Time 10

Cook Time 28

Total Time 38

Servings servings

Calories 392kcal

Author Karly Campbell

Equipment

Ingredients

2 bell peppers any color, chopped
1 medium onion chopped
1 tablespoon avocado oil
1 pound chicken breasts
2 cloves garlic minced
1 tablespoon chipotles in adobo sauce minced
1 tablespoon cumin
½ teaspoon chili powder
1 teaspoon salt
1 fresh lime juiced
2 cups chicken broth
8 ounces cream cheese
½ cup chopped cilantro
Sour cream diced avocado, diced tomatoes, cheddar, for garnish

Instructions

Set the Instant Pot to saute and add the oil to the pot to heat. Once shimmering add the peppers and onion and cook until softened, about 5 minutes. Add the garlic, chipotles, cumin, chili powder, and salt to the pot and stir to coat the vegetables.
Add the chicken, lime juice, and chicken broth to the pot.
Cover, turn vent to sealing, and cook on high pressure for 18 minutes.
Allow pressure to release naturally, about 10 minutes, before removing the lid.
Remove chicken from the pot and shred with two forks.
Turn the Instant Pot to saute and add the cream cheese. Whisk constantly until the cream cheese is fully melted and incorporated. Turn Instant Pot off and return chicken to the pot. Add the cilantro and stir well to combine.
Serve with sour cream, avocado, tomatoes, or cheese.

Video

Notes

To make this in a slow cooker, cook on low heat for 3 hours. Remove the chicken and shred it. Add the cream cheese and whisk until smooth. Return the chicken to the pot with the cilantro.

Nutrition