Recipes
Slow Cooker Chicken Fajita Soup
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium yellow onion, chopped
- 1/2 jalapeño pepper, sliced
- 1 cup fresh salsa*
- 2 cloves garlic, minced
- juice of 1 lime
- 4 cups low-sodium vegetable or chicken broth
- 1 teaspoon olive oil
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- toppings of choice: chopped avocado, jalapeño slices, cilantro, more lime juice, tortilla chips or crackers
- Cook for 3-4 hours on high or 6 hours on low. The chicken should be cooked through and will just fall apart. Once this happens turn the slow cooker to warm and enjoy it whenever you’re ready. If adding rice, add it to the slow cooker while set to warm.
- To serve, top each bowl with avocado, jalapeño slices, cilantro and serve with tortilla chips and a slice of lime.
- Add olive oil to Instant Pot and put on sauté setting. Add onion and garlic and sauté for about 5 minutes, until fragrant.
- Press cancel on the pressure cooker and then press the soup/stew button and set time to 30 minutes.
- If adding rice, add it to the Instant Pot while set to warm. Once warm throughout, portion soup into bowls.
- To serve, top each bowl with avocado, jalapeño slices, cilantro and serve with tortilla chips and a slice of lime.