Easy Chicken Fajita Soup Food

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 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 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.

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.

EASY CHICKEN FAJITAS

Steps:

• Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
• Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
• Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
• Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
• Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
• To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
• Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.