Deb's Chicken Fajita Soup

1
Penny Griffiths

By
@RatedPG

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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
At least five people, generously
Prep:
40 Min
Cook:
35 Min
Method:
Stove Top

Ingredients

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  • 2 c
    chicken breast, cooked & cut up (i'm generous with it, and usually use a bit more than this)
  • 1 large
    onion, (i use sweet) sliced & sauteed
  • 1 large
    red bell pepper sauted. or, 1 small jar roaster red peppers, chopped.
  • 1 can(s)
    15 oz. black beans, drained & rinsed.
  • 1 can(s)
    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 hald 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

Step-by-Step

  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!

Printable Recipe Card

About Deb's Chicken Fajita Soup

Course/Dish: Chicken Soups, Cream Soups
Main Ingredient: Chicken
Regional Style: Mexican




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