Thursday, January 7, 2010

Chicken Fajita Soup

This is another recipe from The Food Nanny Rescues Dinner. I changed it up a good bit though - I wanted to saute my onions in more butter -used more green pepper, less beef broth, more cumin, and my pre-cooked chicken, and a bit more of that etc. but I got the idea from her book. This is how I made it. It was quite tasty. Everyone ate it without complaint, and that is saying something.

  • 1 1/2 containers of precooked chicken (about 1.5 lbs raw)
  • 1 medium onion, diced
  • 2 Tablespoons butter
  • 4 cups chicken stock
  • 1 can beef broth
  • 1 can petite diced tomatoes
  • 1 green pepper, diced
  • 1 Tablespoon chili powder
  • 1/2 Tablespoon ground cumin
  • Salt and pepper to taste (although I didn't add any.)
Serve with
  • Tortilla chips
  • grated cheddar cheese
  • avocado slices
  • lime wedges
  1. Melt butter in a large pot, saute onion in butter. Defrost chicken for 2 minutes in microwave while sauteing onion. Add the chicken. to the onions and continue cooking until completely defrosted. (If using raw chicken, cut it in bite size pieces, add it with the onions and cook until done.)
  2. Sir in the chicken stock, beef broth, tomatoes, bell pepper, chili powder, and cumin. Bring to a boil, then decrease heat and simmer for 20 minutes. Season with salt and pepper if desired.
  3. Serve in bowls and top with the tortilla chips, cheese, and avocado slices. You can also add a squeeze of lime if desired. It tastes great both ways.

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