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Chicken Fajitas Soup

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“This soup came about as a result of a flavor that I enjoy the fajita and I wanted to share that flavor in my soups so I tired it and brought it to work - it was a hit I hope you enjoy it as well!! Feliz Navidad”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 14 ounces bell peppers (three pepper blend by Pict sweet brand for fajita)
  • 1 cup onion (diced)
  • 1 12 cups celery (sliced )
  • 1 cup mushroom (sliced)
  • 34 cup red bell pepper (sliced in 1/4-inch x1/2-inch strips)
  • 3 tablespoons garlic (rough chopped)
  • 14 12 ounces Del Monte zesty jalapeno pepper diced tomato
  • 15 12 ounces black beans
  • 29 ounces chicken broth (2 tins college inn)
  • 7 ounces frozen corn and black beans (pict sweet with Mexican seasoning)
  • 1 bay leaf
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 2 teaspoons cilantro
  • 1 sazon con azafran seasoning
  • 1 teaspoon salt
  • 1 teaspoon black pepper (coarsely ground fresh)
  • 2 cups cooked chicken (pre cooked sliced chicken, beef or turkey any will work or left over)
  • Toppers
  • rice (I used Forbidden black rice but any would do)
  • tortilla chips
  • sour cream
  • guacamole, sauce
  • cheese

Directions

  1. In a large soup pot add 1 tsp olive oil add onion, garlic, celery, mushrooms and fresh bell pepper. Sauté until onion is clear approximately 5 minutes.
  2. Add tomatoes, chicken stock, beans and bay leaf cook for 15 minutes.
  3. Add spices and frozen peppers and corn. Add black beans and meat. Cook for 25 -40 minutes over medium heat. Check for seasoning - add more heat if you like add more cilantro, cumin etc - this is really all about your desired level of taste - make it yours).
  4. Serve in a large bowl with your favorite Mexican toppings - enjoy.
  5. Feliz Navidad - a great change from the American standard!

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