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Tuesday, March 14, 2017

Chicken Fajita Soup

This soup is easy to make, with chicken, peppers, onions, and tomatoes in a delicious seasoned broth. Serve the soup as is or top with shredded cheeses, sour cream, green onions and crumbled tortilla chips how you like it!

What you need:
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into cubes
1 tsp fajita seasoning(I make my own)
1 red bell pepper, diced
1 green bell pepper, diced
1 poblano pepper, diced
1 jalapeno pepper diced
1 large onion, diced
4-5 cloves of garlic, diced
1 (14.5 ounce) can fire roasted diced tomatoes
1 (15 ounce) can seasoned black beans(drained and rinsed)
1 (15 ounce) can of corn, drained
1 (14 ounce) can chicken broth
1 dash hot sauce
salt and pepper to taste
Shredded cheese, sour cream, sliced green onions for toppings

How to make it:
Heat oil in a large soup pot over medium heat. Place chicken,onions and garlic in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.
Season the soup with hot sauce, and toppings of your choice

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