Simply Delicious Chicken Fajita Soup

Name: Simply Delicious Chicken Fajita Soup
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 10 serving(s)
Ingredients: 2 tablespoons vegetable oil; 1 lb boneless skinless chicken breast, cut into strips; 1 (1 1/3 ounce) packet fajita seasoning mix; 1 red bell pepper, cut into thin strips; 1 green bell pepper, cut into thin strips; 1 poblana pepper, cut into thin strips (or 1 small can diced green chiles); 1 large sweet onion, cut into thin strips; 1 (14 1/2 ounce) fire roasted diced tomatoes; 1 (15 ounce) can seasoned black beans; 2 cups frozen southwestern-style corn (or regular style frozen corn); 1 (26 ounce) can chicken broth; 1 drop hot sauce; salt, to taste; fresh ground black pepper, to taste; shredded sharp cheddar cheese or mexican-style cheese, for garnish; crushed tortilla chips, for garnish

Submitted by CookingONTheSide

"This soup is so simple yet very delicious! Your guests will think you cooked it all day long!"

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Ready In:: 1hr 15mins
Ingredients:: 16
Serves:: 10

ingredients

2 tablespoons vegetable oil
1 lb boneless skinless chicken breast, cut into strips
1 (1 1/3 ounce) packet fajita seasoning mix
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 poblana pepper, cut into thin strips (or 1 small can diced green chiles)
1 large sweet onion, cut into thin strips
1 (14 1/2 ounce) fire roasted diced tomatoes
1 (15 ounce) can seasoned black beans
2 cups frozen southwestern-style corn (or regular style frozen corn)
1 (26 ounce) can chicken broth
1 drop hot sauce
salt, to taste
fresh ground black pepper, to taste
shredded sharp cheddar cheese or mexican-style cheese, for garnish
crushed tortilla chips, for garnish

directions

Heat oil in a large soup pot over medium heat.
Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes.
Sprinkle fajita seasoning over the browned chicken and stir well to coat.
Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken.
Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
Pour the fire roasted tomatoes, black beans, corn, and broth into the pot with the chicken and vegetables.
Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.
Season the soup with hot sauce, salt and pepper to taste before serving.
To each serving, if desired, add some cheese and tortilla chips.

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Reviews

I loved this recipe. I used red, orange and yellow pepper and Rotel because it's what I had at home. I will make it again soon.

mickeyk80
Wonderful soup! I will be making this again,thank you.

Chef Mi Mi
I Loved this soup, my kids loved this soup and my company loved this soup. I will be making it for the 3rd time in less than a week. I added some hot sauce and some extra southwest seasoning . I also made it with different peppers both times based on what I could find at the farmers market, but it didn't really matter, it was really great. Thanks

smdavis

RECIPE SUBMITTED BY

CookingONTheSide

Carnegie, Pennsylvania

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!

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