Chicken Fajita Soup
I used a lot of peppers, I had chicken, I didn’t have a packet of enchilada seasoning, but I did have a packet of fajita seasoning, hence me calling the soup Chicken Fajita Soup!
Get a large pot. Add 10 cups of water and 10 tsp. of dry soup stock, or you can just use 2 quarts of chicken stock from a box or cans.
Next I added 3 frozen chicken breasts
Then I sliced up 1 red pepper, 1 yellow pepper, 1 orange pepper, and 1 white onion, plus 2 cloves of garlic + 1 can of diced tomatoes and one jalapeno (sliced in half, you can use the seeds or take them out). I added that to the pot with the chicken stock and frozen chicken. You can also add the packet of Fajita seasoning at this point.
Bring pot to a boil, then reduce to a simmer and simmer for about 1 – 1 1/2 hours.
Next, I took out the 3 chicken breasts and shredded them with two forks.
With the broth and veggies, transfer a little at a time to a blender and blend until smooth.
*BE CAREFUL WITH THIS STEP! I filled my blender less than half way and turned it on and the cover blew off, hot soup landed on my arm as well as half my kitchen!! I remembered on FOOD TV where they put the top on, but not the middle insert and they cover it with a towel so the steam can come out. That’s what I did AFTER spraying my arm with Solarcain because my arm was burned and cleaning the mess the soup made!!
But, I persevered!!
This is what the soup looked like before putting in the blender. After the broth is blended, add the chicken back in, plus a can of corn (drained) and 1 can of black beans (rinsed). The one thing I totally forgot was at this point you can add rice and cook for an additional 20 minutes on low. But even without the rice it was great!
Sprinkle with a little cheddar cheese, sour cream if you like and crushed tortillas on top.
Except for the chicken, the rest are veggies! So, super healthy!!!
