Simplydeliciouschickenfajitasoup Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
• Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
• Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
• Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
• Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
• To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
• Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove vegetables to a plate.
• Add chicken to the skillet, adding more oil if needed. Saute until chicken is no longer pink and the juices run clear, about 5 minutes. Add water and taco seasoning; stir until seasoning dissolves. Simmer until sauce begins to thicken and stick to chicken, and chicken is fully cooked, 3 to 5 minutes.
• Serve chicken and vegetables on tortillas.

Steps:

• In a large skillet melt butter over med-low heat.
• Add onion and garlic and cook stirring frequently until onion is translucent.
• Add chicken to the skillet and cook until no longer pink.
• Next add the cans of cream of mushroom soup and the wine and pepper; stirring well to combine.
• If the sauce is to thick you can add more wine to thin it out.
• Serve over hot rice and enjoy!

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, 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.