Chicken Fajita Soup
chicken fajita soup
This has been a go-to recipe in our house for many years now. It’s super easy so it’s something I often turn to if I’m in charge of a meal on trips like when we’ve invited friends to my family’s ranch in Idaho or more recently visiting friends in Wyoming. It’s a crowd pleaser that can be thrown in a crockpot to cook while we are off doing other things.
You can amp up the spice or tone it down. Sometimes i’ll just use plain ol’ diced tomatoes in a can. Or I kick it up a notch and use the hot Rotel diced tomatoes with habanero peppers in it. The jalapeno pepper also adds a kick to the soup.
If i’m trying to keep the oxalate levels a little lower I’ll leave out the green jalapeno pepper and not use so many black beans.
There’s not a ton of steps or very many ingredients besides what you see in this picture below, chicken breasts, cream cheese, and whatever toppings you want to put on top when serving. I usually top with avocados, cilantro, and tortilla chips.
To prep just dice an onion and a few peppers.
Add them to a crockpot with chicken breasts covered in taco seasoning.
Dump all the cans on top.
Cover and let it cook until the chicken is soft enough to be shredded. About 4 hours on high or 6 hours on low. Once you shred the chicken and put it back in the pot add 8oz of cream cheese and stir until it’s melted.
We don’t always have tortilla chips in the house so i’ll cut tortillas into strips and crisp them up in the oven. Avocados are pretty much a staple in our house so I slice those up, chops some cilantro, shred cheese, and sprinkle them on top to serve.
Chicken Fajita soup
INGREDIENTS
4 Chicken Breasts
1 Onion (Diced)
3 Bell Peppers (Red, Yellow, Orange -Diced)
1 Jalapeno (Diced)
1 or 2 Cans Diced Tomatoes
1 Can Cream of Chicken Soup
1 Can Black Beans (Drained)
1 Can Creamed Style Corn
1 Can Chicken Broth
1 Packet Taco Seasoning
Red Pepper Flakes (to taste)
8oz Cream Cheese (added at the very end of cooking - Stir until melted)
Toppings:
Shredded Cheese
Avocado
Cilantro
Tortilla Chips
Cook in crock pot on high for about 4 hours or low for 6 to 8 hours. Shred the chicken. Add chicken back to pot. Stir in cream cheese. Top with toppings.
Note: If you already have cooked and shredded chicken this can be made as a quick soup on top of the stove. Just chop the veggies. Add veggies to a pot with a little olive oil or butter and cook to soften. Add the rest of the ingredients. Simmer for a few minutes.
Enjoy!
Old School Modern Mama,