Instant Pot Mexican Fajita Soup
Ingredients
- 2 tablespoons corn oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 teaspoon ginger, crushed
- 1 chicken fillet, chopped
- 1/2 green bell pepper, chopped into small cubes
- 1/2 red bell pepper, chopped into small cubes
- 1/2 yellow bell pepper, chopped into small cubes
- 1 cup tomato juice
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chicken spice
- 1 teaspoon crushed chili
Preparation
In a pot, heat the corn oil or olive oil, add the chicken, add the paprika and chili, and stir well with a spoon to sauté with the chili, then cover the pot for a few minutes, stirring occasionally, until the chicken changes color.
Add the green, red, and yellow bell peppers, add the onion and garlic, and stir the ingredients for a few minutes to sauté well so that the vegetables absorb the flavors of the spices.
Add the ginger, black pepper, chicken spice, tomato juice, and tomato paste, add some water or broth according to the desired soup thickness, and simmer on medium heat for a few minutes.
