Pressure Cooker Fajita Soup

Featured in the Honolulu Star-Advertiser on September 25, 2019. 



Pressure Cooker Fajita Soup

  • 1 tablespoon vegetable oil
  • 1 cup diced onions
  • 1 tablespoon minced garlic
  • 1 jalapeno, diced (optional)
  • 1 cup chopped red bell pepper
  • 1 cup chopped green bell pepper
  • 4 large tomatoes, diced
  • 2 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon salt, adjust to taste
  • 1/4 teaspoon red chili flakes, adjust to taste
  • 1 pound boneless, skinless chicken thighs
  • 1 tablespoon lemon juice
  • 1-2 tablespoons sour cream (optional)
  • Chopped green onions and Chinese parsley for garnish (optional)


  1. Heat oil in pressure cooker pot on saute mode.
  2. Add onions, garlic, jalapeno, and bell peppers.
  3. Stir and saute for 2 minutes.
  4. Add tomatoes, broth, and spices; stir to combine.
  5. Place chicken pieces in a single layer and gently press them under the liquid.
  6. Close lid with vent in sealing position.
  7. Cook at high pressure for 12 minutes.
  8. When finished cooking, naturally release pressure according to manufacturer's directions.
  9. Remove chicken, shred and return to the pot.
  10. Add lemon juice and sour cream, stirring continuously to prevent curdling.
  11. Garnish with green onions and Chinese parsley and serve.

Serves 4.

Optional: Add your favorite toppings, such as tortilla chips, avocado, cilantro, shredded cheese, sour cream or guacamole.

Approximate Nutrient Analysis per serving (based on 1 Tablespoon Sour Cream):
260 calories, 9 g fat, 1 g saturated fat, 100 mg cholesterol, 750 mg sodium, 17 g carbohydrate, 5 g fiber, 10 g sugar, 26 g protein


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