CHICKEN FAJITA TORTILLA SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
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.
CHICKEN FAJITA TORTILLA SOUP - 30 MINUTE MEALS
Make and share this Chicken Fajita Tortilla Soup - 30 Minute Meals recipe from Food.com.
Provided by sburmer1
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 622.4, Fat 43, SaturatedFat 12.8, Cholesterol 110, Sodium 605.6, Carbohydrate 25.7, Fiber 5.7, Sugar 7.6, Protein 34.9
CHICKEN FAJITA TORTILLA SOUP
Make and share this Chicken Fajita Tortilla Soup recipe from Food.com.
Provided by internetnut
Categories < 15 Mins
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 18
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 fajita seasoning, taco seasoning, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno. 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, sour cream if using and cilantro or parsley.
Nutrition Facts : Calories 567, Fat 31.6, SaturatedFat 7.2, Cholesterol 48, Sodium 603.4, Carbohydrate 51.7, Fiber 6.8, Sugar 5.6, Protein 22.6
FAJITA CHICKEN TORTILLA SOUP
Warm and wonderful! I have tasted many chicken tortilla soups that were very good, but adapted this one to my own tastes. The fajita spiced chicken really makes it!
Provided by Chef Menel
Categories Chicken
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Pour chicken broth and about a quart of water into large pot. Bring to boil and add chicken, onion and cilantro. Boil for about 5 minutes.
- Reduce heat to medium and add tomatoes, tomato sauce and cumin and continue cooking for 20 minutes.
- In separate bowls, place about 5 tortilla chips, a little Monterey jack cheese and a slice of avocado.
- Spoon chicken soup into the bowls over the tortillas, cheese and avocado.
- Can add a dollop of sour cream to the top if desired.
EASY CHICKEN FAJITA SOUP
This soup is simply made, with chicken, peppers, onions, and tomatoes in a delicious seasoned broth. Serve the soup as is or top with tortilla chips.
Provided by Gweb8
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h15m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 142.7 calories, Carbohydrate 15.6 g, Cholesterol 24.4 mg, Fat 5.5 g, Fiber 3.5 g, Protein 12.4 g, SaturatedFat 0.7 g, Sodium 714 mg, Sugar 3 g
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