chicken fajita soup
(1 RATING)
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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yield
Ingredients
- 1 medium chicken, cut up
- 2 large green bell peppers chopped
- 2 large yellow onions chopped
- 4 medium carrots, chopped
- 2 large jalepenios cut up
- 2 tablespoons taco seasoning mix
- 2 teaspoons kosher salt
- 1 large ripe avacado
- - mexican blend shredded cheese garnish
How To Make chicken fajita soup
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Step 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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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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