Fajita Chicken Soup

"This is an adaptation of a soup served at a sports bar where I used to work, in a batch of more manageable (read: non-restaurant) size. You can serve it with tortilla chips. The measurements on seasonings and chopped veggies are approximate--customize to suit your tastes!"
 
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Ready In:
35mins
Ingredients:
10
Serves:
3-4
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ingredients

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directions

  • Dice and cook chicken breasts in a little oil, seasoning as desired. (I like a little fajita seasoning on them.) When no longer pink, set aside.
  • Combine cream of chicken soup, chicken broth, flour, and butter/oleo in a soup pot over medium-low heat. Whisk until no longer lumpy.
  • Add cooked chicken and remaining ingredients. Heat until bubbly and cheese is melted, then reduce heat to low and simmer for at least 15 minutes, stirring often.

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Reviews

  1. I cooked this using leftover fajitas so I omittedthe seasoning mix, onions and green peppers. I also omitted the cayenne because of personal preference. I added one can of rotel tomatoes. My family really enjoyed it. It made me think more of a dip than a soup. Thanks.
     
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