CHICKEN FAJITA TORTILLA SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
- While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.
EASY CHICKEN FAJITA SOUP
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.
Provided by Gweb8
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- 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, and chicken 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.
Nutrition Facts : Calories 142.7 calories, Carbohydrate 15.6 g, Cholesterol 24.4 mg, Fat 5.5 g, Fiber 3.5 g, Protein 12.4 g, SaturatedFat 0.7 g, Sodium 714 mg, Sugar 3 g
CHICKEN FAJITA SOUP RECIPE BY TASTY
Here's what you need: chicken, chili powder, cumin, pepper, garlic cloves, onion, bell peppers, limes, crushed tomato, chicken broth, cream, corn soft tortillas, frozen corn
Provided by Tasty
Categories Lunch
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a 5-quart Dutch oven coated with oil, cook chicken, chili powder, cumin, and pepper for 3 minutes.
- Add the garlic, onion, and bell peppers, and cook until the onions are clear.
- Add the juice of 2 limes, crushed tomato, chicken broth, and cream, and bring to a boil.
- Submerge the corn and corn tortillas in the soup.
- Reduce heat, cover, and simmer for 20 minutes.
- Stir to break up the tortillas before serving. Top with avocado, cilantro, and cotija cheese if you want!
- Enjoy!
Nutrition Facts : Calories 1241 calories, Carbohydrate 94 grams, Fat 73 grams, Fiber 6 grams, Protein 51 grams, Sugar 21 grams
CHICKEN FAJITAS
Juicy chicken breasts coated with chili powder and cumin create the bulk of the filling for this sizzling Tex-Mex dish. Serve it with warm corn tortillas, pico de gallo and crumbled cheese for a 35-minute dinner the whole family will love.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Mix the chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon each salt and pepper and rub on the chicken breasts. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until golden, 4 to 5 minutes. Transfer to a baking sheet, reserving the skillet, and bake until just cooked through, 8 to 10 minutes. Transfer to a cutting board to rest, 5 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat. Add the bell peppers, onion, garlic and the remaining 1/4 teaspoon cumin and cook, stirring, until the vegetables are lightly browned, 8 minutes. Stir in the lime zest and 2 tablespoons water. Season with salt. Wrap the tortillas in aluminum foil and warm in the oven, 5 minutes, then divide among plates. Slice the chicken. Top the tortillas with the chicken, bell pepper mixture, pico de gallo and cheese. Serve with lime wedges.
Nutrition Facts : Calories 372, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 75 milligrams, Sodium 779 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 32 grams
CHICKEN FAJITA SOUP
My hubby loves this soup that comes from the grocery store just down from where he used to work. I had no idea something so simple could be sooooo good. Package and can size may vary.
Provided by Bippie
Categories Mexican
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Saute onions in olive oil until translucent.
- Shred chicken and place in crockpot.
- Add onions, broth, half and half, tomatoes, corn and seasoning mix.
- Stir well and cook on low heat for 2-4 hours.top bowls of soup with the cheese and tortilla strips to taste.
CHICKEN FAJITA SOUP
This recipe is posted by request. The original poster was Angie. I guessed at the amount of onions. I would add 1 small can of roasted chile's.
Provided by Diana Adcock
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a non stick skillet over medium heat cook together the chicken, onions and garlic.
- Remove from heat and chop the chicken into bite sized pieces, scrap the onions and garlic into a large saucepan or soup pot.
- Add the chicken and the envelope of fajita mix.
- Toss to coat the chicken.
- Add remaining ingredients and cook on medium for around 40 minutes, stirring often to prevent sticking.
- Break up tortilla chips into largish pieces to make 2 cups.
- Place 1/2 cup of chips in each of 4 bowls, and 1/2 cup of cheddar in each of 4 bowls.
- Ladle on the soup and offer more chips and cheese at the table if you wish.
Nutrition Facts : Calories 1709.5, Fat 91.4, SaturatedFat 26.2, Cholesterol 175.3, Sodium 3145.8, Carbohydrate 154.4, Fiber 11.4, Sugar 4.5, Protein 73.1
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