Santa Fe Chicken Fajita Soup Food

SANTA FE CHICKEN SOUP

Steps:

• Sprinkle the chicken breasts with salt, pepper and cumin. Grill for 5 minutes each side. Let them rest while you make the rest of the soup.
• Heat your dutch oven over high heat, add 1 tbsp olive oil, add onions, celery and garlic. Allow onions to brown slightly.
• Add chicken stock, tomatoes, corn, black beans and rice. Bring to a gentle boil. Add cumin, coriander and cilantro. Cook until beans and rice are done, approximately 25 minutes.
• Cut chicken breasts into one inch cubes and add to the soup. Allow another 10 to 15 minutes to continue to cook.
• Serve with a dollop of sour cream, some corn chips with guacamole -- for a complete dinner.

CHICKEN FAJITA SOUP

Steps:

• Saute onions in olive oil until translucent.
• Shred chicken and place in crockpot.
• Add onions, broth, half and half, tomatoes, corn and seasoning mix.
• Stir well and cook on low heat for 2-4 hours.top bowls of soup with the cheese and tortilla strips to taste.

EASY SANTA FE CHICKEN

Steps:

• In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

CHICKEN SANTA FE SOUP - QUICK AND EASY

Steps:

• Cut chicken breasts into 1" pieces.
• In heavy skillet, saute chicken and onion in olive oil until onionis crisp-tender.
• Add remaining ingredients, stir to blend, and simmer for 10 to 15 minutes.
• Directions for freezing and thawing:.
• Cool soup in refrigerator or ice water bath.
• Pour soup into rigid containers; seal, label, and freeze.
• To thaw and reheat, thaw soup overnight in refrigerator, then reheat in heavy saucepan until bubbly.
• To reheat from frozen, place frozen soup in top of double boiler; heat over simmering water, stirring occasionally, until soup is hot.
• Transfer to saucepan and heat until bubbly.

SANTA FE CHICKEN FAJITA SOUP

Steps:

• Toss chicken with fajita mix and water in a bowl:cover and refrigerate for 30 minute.
• Spray lg nonstick pan with cooking spray.
• Add garlic and cilantro;cook on med-high heat for 1 minute.
• Add chicken mixture,onion,and pepper;mix well.
• Cook 10 min or until chicken is cooked through,stirring frequently.
• Add cream cheese,Velvetta,and chicken broth.
• Reduce heat to med.
• Cook until cheeses are melted and mixture is thoroughly heated,stirring occasionally.
• Enjoy!

SANTA FE SOUP

Steps:

• In a large pot, saute meat and onion together until meat it cooked through.
• Stir in seasonings.
• Add remaining ingredients (and juice from all cans) and simmer for 2 hours.
• Garnish with sour cream, sliced green onion, chopped pickled jalapeno, shredded cheddar cheese, and either tortilla chips or Fritos.

SANTA FE CHILI

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the beans, corn, tomatoes, juice, salad dressing mix and taco seasoning. , Cover and cook on high for 4-6 hours or until heated through. Serve with sour cream, cheese and corn chips if desired., Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

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.

SANTA FE CHICKEN TORTILLA SOUP

Steps:

• Heat the oil in a Dutch oven and add the chicken.
• Season with the poultry seasoning, cumin, salt and pepper.
• Lightly brown the chicken.
• Add the zucchini, onion, garlic and chipotle pepper.
• Cook the vegetables with the chicken 5 to 7 minutes to soften.
• Add the tomatoes, tomato sauce and stock.
• Bring to a boil and then reduce the heat to medium-low.
• Simmer for 20 minutes.
• Add the corn and roasted red pepper to the soup and heat through.
• At this point, you can stir the crushed tortilla chips into the soup but I prefer to divide them between the soup dishes and ladle the hot soup over them.
• Garnish each serving with a dollop of sour cream and a generous sprinkle of cheese.