Chicken Fajitas Soup Recipe

Name: Chicken Fajitas Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces bell peppers (three pepper blend by Pict sweet brand for fajita); 1 cup onion (diced); 1 ½ cups celery (sliced ); 1 cup mushroom (sliced); ¾ cup red bell pepper (sliced in 1/4-inch x1/2-inch strips); 3 tablespoons garlic (rough chopped); 14 12 ounces Del Monte zesty jalapeno pepper diced tomato; 15 12 ounces black beans; 29 ounces chicken broth (2 tins college inn); 7 ounces frozen corn and black beans (pict sweet with Mexican seasoning); 1 bay leaf; 1 teaspoon cumin; 1 teaspoon coriander; 2 teaspoons cilantro; 1 sazon con azafran seasoning; 1 teaspoon salt; 1 teaspoon black pepper (coarsely ground fresh); 2 cups cooked chicken (pre cooked sliced chicken, beef or turkey any will work or left over); rice (I used Forbidden black rice but any would do); tortilla chips; sour cream; guacamole, sauce; cheese

Servings: persons

14 ounces bell peppers (three pepper blend by Pict sweet brand for fajita)
1 cup onion (diced)
1 ½ cups celery (sliced )
1 cup mushroom (sliced)
¾ cup red bell pepper (sliced in 1/4-inch x1/2-inch strips)
3 tablespoons garlic (rough chopped)
14 12 ounces Del Monte zesty jalapeno pepper diced tomato
15 12 ounces black beans
29 ounces chicken broth (2 tins college inn)
7 ounces frozen corn and black beans (pict sweet with Mexican seasoning)
1 bay leaf
1 teaspoon cumin
1 teaspoon coriander
2 teaspoons cilantro
1 sazon con azafran seasoning
1 teaspoon salt
1 teaspoon black pepper (coarsely ground fresh)
2 cups cooked chicken (pre cooked sliced chicken, beef or turkey any will work or left over)
rice (I used Forbidden black rice but any would do)
tortilla chips
sour cream
guacamole, sauce
cheese

1
In a large soup pot add 1 tsp olive oil add onion, garlic, celery, mushrooms and fresh bell pepper.
2
Saute until onion is clear approximately 5 minutes.
3
Add tomatoes, chicken stock, beans and bay leaf cook for 15 minutes.
4
Add spices and frozen peppers and corn.
5
Add black beans and meat.
6
Cook for 25 -40 minutes over medium heat.
7
Check for seasoning - add more heat if you like add more cilantro, cumin etc - this is really all about your desired level of taste - make it yours).
8
Serve in a large bowl with your favorite Mexican toppings - enjoy.
9
Feliz Navidad - a great change from the American standard!

1279

kcal

Calories

Fat

139

Carbs

148

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 14 ounces bell peppers (three pepper blend by Pict sweet brand for fajita), 1 cup onion (diced), 1 ½ cups celery (sliced ), 1 cup mushroom (sliced), and more.

Yes, Chicken Fajitas Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Fajitas Soup

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