I have to thank Pots and Plots site for the basis of my soup I made this weekend. She made a Baja Chicken Enchilada Soup that sounded amazing. Since I already went to the store, I decided to see if I could use that as a base and put whatever I had on hand to make a 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!!!
This looks delicious!!! We love any type of Mexican food, but I haven’t cooked much of it in the form of soup!
Wow, sorry that you burned your arm! I usually blend stuff in my Cuisinart and the liquid fill line is only about 2 inches high, so they leave you plenty of room to expand!
We had tortilla soup for dinner. I love the taste of soups like this…so wonderful!
That sounds delicious!
Glad you made it through the hot blender incident! ; )
this looks great. I soups like this but dont make them very often. I am going to add this to the meal plan next week! Thank you!
Wow – that looks SO good. I love soups like this – especially with shredded chicken!
Such a delicious and comforting soup, perfect for cold weather!
That looks amazing! My friend at church made a soup that was very similiar for our small group last week. It was delicious.
I’m glad that soup didn’t spray out onto your face. Thanks for the warning about the blender – a little scary.
Yum – the soup looks great! I am such a chicken about hot liquids and the blender that I let them cool waaaay down before I will do that step. Sorry you got burned – hope the arm is better now!
OMG that sounds and looks so delicious. When I get home I’m going to have to try and cook it. I wish I could have it for dinner tonight! Yummo!
I baked the chicken breast with the veggies in the chicken broth then made the recipe almost to the letter. It is excellent! I love homemade soups and when I was sick I grabbed a can of Campbells chunky Fajita Chicken. I knew I needed to come up with a recipe and yours was spot on. Thanks!