During the fall and winter seasons, soups warm the soul like nothing else can. During the Holiday season though, quick soups warm the soul even better. With all the planning and decorating, making dinner quickly is invaluable. After all, time is money!
Take a look at this Chicken Fajita Soup and enjoy. This recipe comes from a colleague of mine, Evelyn Newsom of Petal. Her coworkers love to see her walk in with this soup in hand at the office. Our hope is that it works just as well for you and your family.
Chicken Fajita Soup
4 chicken breasts (boneless and skinless) cut in small cubes
1 package of Fajita seasoning mix ( you could substitute taco seasoning mix here, if desired)
1 large red onion, chopped
4 large cloves garlic, minced
1 (8 oz.) package fat free or regular cream cheese
1 lb. (16 oz.) 2% Velveeta, cub into 1/2 inch cubes
2 cans (14.5 oz each) reduced-sodium chicken broth
1 can Rotel tomatoes
1 can (99% fat free) cream of chicken soup
2 cups milk
1 small green pepper, chopped
2 cups shredded sharp cheddar cheese (or any shredded cheese)
Reserve: Extra shredded cheese for serving and 1 bag tortilla chips or Fritos
In non-stick stock pot put a little oil, chicken, onions, peppers, and garlic and cook until the chicken is cooked through and onions have reached transluscent stage. Add your fajita seasoning and toss to coat well. Add remaining ingredients (except extra cheese and chips) and cook on medium to low for around 40 minutes, stirring often to prevent sticking. When ready to serve, put 1/2 cup chips and 1/2 cup cheese in bottom of each bowl. Ladle on soup and top with more chips and cheese.
This would also be a great way to get rid of any leftover chicken (or even turkey). Simply skip cooking the chicken and start with the vegetables, adding about 2 cups of cubed, cooked chicken once the vegetables are done.