One of my favorite dishes in the world are fajitas. Whether they’re made with chicken, steak or shrimp, the two key ingredients to start this dish off right are the peppers and onion that sizzle in that skillet. So I’ve decided to take the fabulous flavors of a fajita and turn it into the most outrageous chicken soup. Meet Chicken Fajita Soup – your newest go-to Mexican-style meal totally loaded with peppers, onion and chicken!
- 1/4 cup vegetable oil
- 5 bell peppers, go for a color variety (I used 2 green, 1 red, 1 orange and 1 yellow), sliced into strips 1/4-inch thick
- 4 onions (I used 2 Vidalia/sweet and 2 red), sliced into strips 1/4-inch thick
- 6 cups chicken or onion broth (e.g. Sautéed Onion Better Than Bouillon)
- 1/2 cup Arroz Amarillo (yellow rice) - see Jeff’s Tips
- 1 tablespoon seasoned salt or Tony’s Chachere Creole seasoning
- 3 pounds boneless, skinless chicken breasts and/or thighs (I used a mix of each), kept whole
- 1 (1-ounce) packet fajita seasoning
- 2 cups shredded Mexican cheese blend (taco cheese is fine too), plus more for topping (optional)
- Tortilla strips
- Sour cream
- Add the oil to the pot, hit Sauté and Adjust so it’s on the More or High setting. After 3 minutes of heating, add the peppers and onion to the pot and sauté for 10-15 minutes, until softened and reduces down to half the height as when placed in the pot (NOTE: the veggies will very likely fill your pot to the brim when added, but not to worry - so long as you stir and set as they cook, they absolutely will reduce by half the size and soften. Let the veggies rest as they cook for the first 3-5 minutes so they stir more easily.)
- Add the broth, rice, and seasoned salt (or Creole seasoning). Stir well. Nestle in the chicken so it’s submerged in the broth.
- Hit Cancel followed by Pressure Cook on the More or High setting for 15 minutes. Quick release when done.
- Using tongs, remove the chicken to a large mixing bowl and shred with two forks or a hand mixer.
- Add the fajita seasoning and cheese (if using). Stir until all is combined. Return the shredded chicken to the pot and stir until fully incorporated in the soup.
- Ladle into bowls and top with more cheese, sour cream, guacamole, and/or tortilla strips, if desired.
While Arroz Amarillo will add even more flavor, it’ll still be plenty flavorful if you choose to use any other rice. This includes long grain white, jasmine, basmati, or brown. Same cook time.
I know 1/2 cup of rice doesn’t seem like much, but remember - this is a stew, not a rice dish. If you want to add up to 1 cup of rice, you can BUT the more you add, the more the broth will absorb it as it rests, turning it into more of a rice dish. If you plan to serve the whole pot at once, 1 cup of rice is fine as it won’t have as much time to absorb all the soup.