Fajita Sunrise Soup Recipe

Name: Fajita Sunrise Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz Beef Chorizo; 2 lb Boneless Skinless Chicken Breasts; 1 Green Bell Pepper; 1 Red Bell Pepper; 1 Yellow Bell Pepper; 1 White Onion; 1 Jalapeno; 1/2 bunch Cilantro Heads; 1 tsp salt; 1 tsp white pepper; 1 tbsp ground cumin; 1 tsp paprika; 16 oz chicken broth; 8 oz rotele pasta; 4 cobs of corn

Servings: persons

8 oz Beef Chorizo
2 lb Boneless Skinless Chicken Breasts
1 Green Bell Pepper
1 Red Bell Pepper
1 Yellow Bell Pepper
1 White Onion
1 Jalapeno
1/2 bunch Cilantro Heads
1 tsp salt
1 tsp white pepper
1 tbsp ground cumin
1 tsp paprika
16 oz chicken broth
8 oz rotele pasta
4 cobs of corn

1
Thinly slice bell peppers and onions.
2
Grill corn until slightly browned.
3
Let cool and then cut the corn from the cob and add to crockpot.
4
Add all ingredients into crockpot.
5
Filling with water until near full.
6
I cut my jalapeno length wise so heat and juice will absorb into soup.
7
Set to low cook for 8-12 hours.
8
During last 45 minutes, remove jalapenos halves from soup.
9
Add the noodles.
10
When finished shut off heat.
11
Using forks, pull the chicken into shreds and mix up soup.
12
Plate and serve.

1054

kcal

Calories

Fat

Carbs

133

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 15 ingredients. The key ingredients include: 8 oz Beef Chorizo, 2 lb Boneless Skinless Chicken Breasts, 1 Green Bell Pepper, 1 Red Bell Pepper, and more.

Yes, Fajita Sunrise 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.

Fajita Sunrise Soup

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