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deb's chicken fajita soup

(1 rating)
Recipe by
Penny Griffiths
Sterling Heights, MI

Fritos go really well with this! This soup turns out really thick, so dunking Fritos is kind of like having a soup & dip all in one! I get rave reviews wherever I take this! Deb is an awesome cook, and this recipe just shows off her skills! Enjoy!

(1 rating)
yield 10 2 cup servings (5 quarts of soup)
prep time 40 Min
cook time 35 Min
method Stove Top

Ingredients For deb's chicken fajita soup

  • 2 c
    chicken breast, cooked & cut up (i'm generous with it, and usually use a bit more than this)
  • 1 lg
    onion, (i use sweet) sliced & sauteed
  • 1 lg
    red bell pepper sauted. or, 1 small jar roasted red peppers, chopped.
  • 1 can
    15 oz. black beans, drained & rinsed.
  • 1 can
    ro-tel -you regulate the spiciness of this soup with your choice of "hotness"
  • 1 c
    whole kernel corn. i just add a can, undrained.
  • 1 1/2 c
    yellow rice, cooked. you can either make your own with a yellow rice spice packet, or just buy a bag of yellow rice mix. i use half a bag for a single recipe.
  • 1/2 c
    refried beans
  • 2-3 c
    chicken stock. i always use at least three cups. this soup is super thick.
  • 1
    tub philly santa fe cooking cream. this isn't made any more , so i buy my store brand garden salsa, or you could use half a block of cream cheese at room temp, and mix in your favorite salsa
  • 1 tsp
    at least, of each of the following: adobo, cilantro, cumin, oregano. and, salt & pepper to taste

How To Make deb's chicken fajita soup

  • 1
    Cook & cut up chicken. set aside. Cook yellow rice & set aside as well. This is why the prep time is 40 minutes. Most of it is taken up cooking the chicken and rice. Everything else is super quick!
  • 2
    In the bottom of a 5-6 quart stock pot, cut up & sauté the onion and red bell pepper until fragrant and just turning color. Add the corn, rinsed black beans, Ro-Tel, stock, cut up & cooked chicken, and rice. Simmer for 30 minutes.
  • 3
    Add refried beans. Stir well to combine. Add garden salsa cream cheese. Stir to combine. (this melts right in to the soup, but just stir until you can't see any "lumps" of cream cheese.) Heat five more minutes. Serve piping hot!

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