Chicken Fajita Soup Ww Food

CHICKEN FAJITA SOUP WW

Steps:

• If you are on Weight Watchers, give the tortillas from the Fajitas package to the dog!
• In a 6 qt pan or crock pot, put in the chicken broth, stewed tomatoes, corn and the packet of Fajitas veggies. Take the packet of Fajitas chicken, open and cut the pieces into bite-sized pieces, about 3/4" cubes. Add the chicken to the pot.
• Heat using the medium setting on stove for 15 minutes or 2 hours on low for the crockpot so the flavors can merge.
• For non-Weight Watchers, add some shredded cheese and tortilla chips into each serving. Either way, it's a yummy soup. Enjoy!
• Weight Watchers equivalent: 3½ chicken breasts, 3½ servings of the can of corn and can of tomatoes, 2 servings of chicken broth & 4 servings of the fajita vegetable mix (bell peppers and onions).

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.

CROCK POT CHICKEN FAJITA SOUP

Steps:

• Place all ingredients in a slow crock pot.
• Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 6 hours.
• Remove bay leaf and stir to break up chicken before serving.
• Serve topped with shredded cheddar cheese, sour cream, if desired.
• Or serve with tortillas cut into strips for some variety.

SANTA FE CHICKEN FAJITA SOUP

Steps:

• Combine seasoning mix and water in medium bowl. Add chicken; toss to evenly coat. Refrigerate 30 min.
• Cook garlic and cilantro in large nonstick saucepan on medium-high heat 1 min. Stir in chicken mixture, onions and peppers; cook 10 min. or until chicken is done, stirring frequently.
• Add Neufchatel, VELVEETA and broth; mix well. Cook on medium heat until Neufchatel and VELVEETA are completely melted and soup is heated through, stirring occasionally.

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!

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 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.