Chicken Fajita Soup & A Vegetarian Version

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Chicken Fajita Soup & A Vegetarian Version

We love all foods that are Mexican in our house. Tacos. Fajitas. Enchiladas. All of it. Sometimes it gets a little monotonous eating the same foods though–and that’s why I like to come up with what I refer to as recipe redos. If you are tired of making the go to dishes, like tacos and burritos, you’ll love giving this dish a try. I not only love Mexican food but am obsessed with soup. I literally could eat soup every day and not get tired of it. Matt on the other hand, refuses to eat soup in scorching weather, so it has been awhile since I’ve made any. Now that the weather is cooling down a bit, it was my free pass to make one of our favorites. This recipe for Chicken Fajita soup is definitely one of my favorite recipe redos. This recipe is also very vegetarian friendly–omit the chicken and add another can of black beans, and you have yourself a high protein meal with a lot of veggies. I like to serve my soup over crushed tortilla chips and cheese as opposed to sprinkling them on top. I like that the chips get soft and they actually help to thicken the soup. I hope you enjoy it as much as we do–it’s the best on cold Fall evenings–plus it can definitely feed a crowd and it’s a one pot meal. Bonus.


The Ingredients:

  • 1 box (32 oz) of chicken or vegetable stock
  • 2 red peppers–sliced to uniform thickness
  • 1 large red or sweet onion–sliced to uniform thickness
  • 1 can fire roasted tomatoes
  • 1 can condensed chicken soup
  • 1 can black beans-rinsed and drained
  • 2-3 cloves of cloves of chopped garlic
  • 1 can enchilada sauce–mine was the medium heat level
  • 1 lb of chicken breast–precooked, I cooked mine in the slow cooker earlier in the day
  • 1/4-1/2 cup pickled jalapeños chopped–or less if they are fresh/based on your heat preference
  • 1/2-3/4 cup of frozen corn (optional)
  • Cheese, sour cream, tortilla chips, & avocado for garnish
  • A squeeze of lime juice over each bowl served (optional)

How to:

  • Preheat large stock pot with 2 tbs of olive oil
  • Slice peppers and onions to uniform thickness–I used my mandolin and had it done in a little less than two minutes
  • Add peppers and onions to stock pot and sauté for 5-7 minutes until onions are translucent and peppers are soft–add a liberal pinch of salt and pepper to veggies while cooking (salt actually helps to soften veggies more quickly because it draws the liquid out of the veggies)
  •  Once veggies are soft, add 2-3 cloves of chopped garlic and chopped jalapeños to veggies and sauté lightly
  • Add stock, rinsed black beans, fire roasted tomatoes, condensed chicken soup, frozen corn, & enchilada sauce–stir to combine
  • Add precooked chicken–from either the crockpot, roasted in the oven, or cooked in the pan before the veggies
  • Add water or more stock to prepare desired amount of soup
  • Allow mixture to come up to a simmer and serve hot
  • Garnish soup with lime juice, cheese, sour cream, tortilla chips, & avocado
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