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Chicken Fajita Soup Recipe

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This recipe for Chicken Fajita Soup is from The Elsbernd Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp. olive oil
2-3 bell peppers, chopped
˝ to 1 onion, chopped
1-2 Tbsp. minced garlic
1 15-oz. can black beans, drained
1 15-oz. can of Rotel
1 lb. chicken breast
8 c. chicken broth
1 or 2 packets of fajita seasoning (depending on taste)
1 pint homemade frozen corn (or store-bought bag)
Additional frozen veggies if desired (green beans, carrots, etc.)
˝ c. uncooked rice or quinoa (optional)
Additional chili powder and/or cumin to taste
Tortilla chips to top
Shredded cheddar cheese to top
Directions:
Directions:
Sauté garlic, onions, and peppers in oil in stock pot for 3-5 minutes. Add black beans, Rotel, chicken, broth and fajita seasoning, and rice/quinoa if using. Bring to boil then simmer 20 minutes. Remove chicken and shred or chop. Cook 10-15 minutes more until rice/quinoa is tender. Can add additional chili powder and cumin if not spicy enough. Add chopped chicken back in along with frozen corn and any additional vegetables. Simmer 5-10 more minutes until veggies are cooked. Top bowls with crushed tortilla chips and shredded cheese.

 

 

 

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