"This soup is simply made, with chicken, peppers, onions, and tomatoes in a delicious seasoned broth. Serve the soup as is or top with tortilla chips." — Gweb8
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skinless, boneless chicken breasts, cut into strips
1 (1.27 ounce) packet
red bell pepper, cut into thin strips
green bell pepper, cut into thin strips
poblano pepper, cut into thin strips
onion, cut into thin strips
1 (14.5 ounce) can
fire roasted diced tomatoes
1 (15 ounce) can
seasoned black beans
1 (14 ounce) can
salt and pepper to taste
This soup is delicious. Just enough heat to keep it tasty. Like one of the other reviewers, I used a small can or green chiles and increased the broth to 26 oz. I also added a bag of frozen southwestern style corn I had on hand in the freezer. Before serving, I added shredded cheese on top, either mexican or mozzarella. Fantastic
Sort of blah...I was surprised that people were as crazy about it as they were. Both my husband and I thought it was just okay. Just not a lot of flavor.
This was really good! I only changed a few things because of what I had on hand - I used regular diced tomatoes instead of fire roasted and a small can of diced fire roasted green chilies because I didn't have poblano peppers. I also added another half can of chicken broth because I like my soup to have lots of broth, and a shake of garlic powder. Yummy, thanks!
This was very tasty! I think it's better than tortilla or fajita soup you would get at a restaurant. Like one of the other reviewers I used a small can of diced fire roasted green chilies instead of a poblano pepper. I also used red, yellow, and green bell peppers. I did not add hot sauce and to me it had enough spice and flavor. My fiance likes spice so he added hot sauce to just his bowl. After serving , I put crushed tortilla chips on top. Delicious!
When I made the soup the first time with the original recipe, I found it to be good, but felt it was missing some depth and richness. The second time I made it, I sauteed the chicken with a heaping teaspoon of chopped garlic, I increased the fajita seasoning to one and a half packets, used two cans of seasoned black beans instead of one, and used a can of diced tomatoes with jalepeno peppers (drained) instead of just fire roasted tomatoes. I added a cup and a half of corn and decreased the chicken stock to one cup. Simmered for 30 minutes and found that it was a rich, tasty fajita stew.
Bueno! Soup is such an overlooked staple in our diets, and this one more than fills the bill (and the tummy!) for a satisfying main course, esp. on a cool autumn eve. Like another reviewer, I sprinkle grated jack or mexican cheese(i.e. queso blanco or queso quesadilla)on top, and then some crispy fried or baked corn tortilla strips . . . divine!!!
This is a wonderful soup, and something I've never heard of before. I did add a can of whole kernel corn, more broth and I used green chiles instead of the poblano pepper. I also added more of the fajita seasoning to the chicken. Next time I make it I think I'll shred the chicken and let that simmer with everything. Something I'll be making again, thats for sure!
This is one of my most favorite fall soups to make. Now that I've made it a few times, I stick the chicken the chicken fajita marinade from this site (the one that calls for beer) during the day and then cook the chicken in a homemade fajita seasoning. Three Foster Farms chicken breasts make enough meat for this soup. I usually buy them at Costco. Sometimes, I'll add a can of Campbell's Healthy Choice Tomato Soup, if I have it on hand to make it a little tomatoey. (Is that even a word?) This is GREAT with the Mexican Sunset Bread, which is also from this site.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Chicken Fajita Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 49
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