Chicken Fajita Soup Recipes

CHICKEN FAJITA SOUP RECIPE BY TASTY

Steps:

• In a 5-quart Dutch oven coated with oil, cook chicken, chili powder, cumin, and pepper for 3 minutes.
• Add the garlic, onion, and bell peppers, and cook until the onions are clear.
• Add the juice of 2 limes, crushed tomato, chicken broth, and cream, and bring to a boil.
• Submerge the corn and corn tortillas in the soup.
• Reduce heat, cover, and simmer for 20 minutes.
• Stir to break up the tortillas before serving. Top with avocado, cilantro, and cotija cheese if you want!
• Enjoy!

CHICKEN FAJITA SOUP

Steps:

• Prepare rice according to directions listed on package.
• Meanwhile, heat olive oil in a large pot over medium-high heat. Add bell peppers and onion and saute 3 minutes then add garlic and saute 1 minute longer.
• Pour in chicken broth and diced tomatoes. Stir in chili powder, ancho chili powder, cumin, paprika, oregano and season with salt and pepper to taste.
• Add chicken and bring to a light boil. Reduce heat to medium-low, cover and simmer until chicken has cooked through (chicken should register 165 degrees in center on an instant read thermometer), about 10 - 15 minutes.
• Transfer chicken to a cutting board (while continuing to cook soup mixture to soften veggies) and let chicken rest 5 minutes, then cut into small strips.
• Return chicken to soup, stir in cooked rice (see notes), black beans, cilantro and lime juice. Serve warm with cheese and sour cream if desired.

CHICKEN FAJITA TORTILLA SOUP

Steps:

• Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
• While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.

EASY CHICKEN FAJITA SOUP

Steps:

• Heat oil in a large soup pot over medium heat. Place chicken 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, salt, and pepper to taste before serving.

CHICKEN FAJITA CHOWDER

Steps:

• Place first 12 ingredients in a 6-qt. slow cooker. Cook, covered, on low until chicken is tender, 4-5 hours., Stir in cheese soup; heat through. If desired, top servings with avocado and additional cilantro. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

CHICKEN FAJITA SOUP

Steps:

• Mix spices together in a small bowl.
• Heat the oil in a medium-sized skillet.
• Add the chicken and sprinkle liberally with the spice mix.
• Cook until the chicken is no longer pink in the center.
• Add cooked chicken to the crockpot.
• Add all the vegetables.
• Dump in the soups. beans and creamed corn and stir.
• Once soup has heated up, stir in the cheese.
• Cook on low for 4-5 hours.

CHICKEN FAJITA SOUP

Steps:

• In a non stick skillet over medium heat cook together the chicken, onions and garlic.
• Remove from heat and chop the chicken into bite sized pieces, scrap the onions and garlic into a large saucepan or soup pot.
• Add the chicken and the envelope of fajita mix.
• Toss to coat the chicken.
• Add remaining ingredients and cook on medium for around 40 minutes, stirring often to prevent sticking.
• Break up tortilla chips into largish pieces to make 2 cups.
• Place 1/2 cup of chips in each of 4 bowls, and 1/2 cup of cheddar in each of 4 bowls.
• Ladle on the soup and offer more chips and cheese at the table if you wish.

BEST EVER CHICKEN FAJITA CHOWDER

Steps:

• In a Dutch oven over medium-high heat, cook and stir the chicken, peppers and onion in oil until vegetables are crisp-tender. Stir in the water, corn, rice, enchilada sauce, chiles and salt. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 35-40 minutes., Remove from the heat. Stir in cheese and sour cream until cheese is melted. Serve with chips and chives if desired.