chicken fajita soup
(1 rating)
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Feeling under the weather and not a bit of celery in the house made me put together a new chicken soup recipe with a kick! The kids and man of the house loved it!
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(1 rating)
Ingredients For chicken fajita soup
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1 mdchicken, cut up
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2 lggreen bell peppers chopped
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2 lgyellow onions chopped
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4 mdcarrots, chopped
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2 lgjalepenios cut up
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2 Tbsptaco seasoning mix
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2 tspkosher salt
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1 lgripe avacado
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mexican blend shredded cheese garnish
How To Make chicken fajita soup
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1in a large pot, add cut up chicken(with bones and skin still on) and cover with water and add salt. Simmer about 45 minutes until chicken is done, then remove chicken to cool and shred. Strain broth if foam developed on top.
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2add cut up veggies and taco seasoning to broth and boil about 10 minutes, then lower temp to simmer and add chicken back to pot after skin/bones have been removed and meat has been shredded/chunked to your liking.
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3simmer about 30 more minutes. Serve with shredded cheese and avacado as garnish. I also like to have corn chips instead of crackers.
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4Optional: May add 1 can of chicken broth if extra liquid is needed. Garnish can include sour cream, jalepenios, etc.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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