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Chicken Fajita Soup

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Cook Time 12 minutes
Total Time 22 minutes
Servings 6 Servings
Calories 261 kcal

Equipment

Ingredients
  

  • 1 T coconut oil
  • 1 bell pepper seeded and sliced
  • 1 small onion chopped
  • 3 T taco seasoning
  • 1½ cups crushed tomatoes
  • 1 cup chicken bone broth recipe http://localhost/upgreadhealth/chicken-bone-broth/
  • 1½ lb chicken thighs
  • Optional toppings: avocado diced red onion, diced tomatoes, chopped green onions, sliced jalapenos, chopped cilantro

Instructions
 

  • Add the coconut oil to the Instant Pot. Select “Saute” and cook the bell pepper and onion until starting to soften (about 3 minutes).
  • Add the taco seasoning and cook for 1 minute. Add the tomatoes, broth, and chicken thighs and stir to combine.
  • Secure the lid on the Instant Pot and move the vent knob to the sealed position.
  • Select “Soup” or “Manual” and cook on high pressure for 12 minutes.
  • Once the cooking time is up, release the pressure naturally or carefully move the vent knob to “Venting” for quick pressure release.
  • Shred the chicken with 2 forks.
  • Serve garnished with your favorite toppings

Nutrition

Calories: 261kcalCarbohydrates: 9gProtein: 20gFat: 16g
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