Chicken Fajita Soup Recipe By Tasty

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CHICKEN FAJITA CHOWDER



Chicken Fajita Chowder image

This south-of-the-border chowder is one of my favorite slow cooker recipes, and it's a winner at family dinners and potlucks alike. We like ours topped with fresh avocado, shredded cheddar cheese and chili cheese corn chips. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 4h20m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

3 large tomatoes, chopped
1 can (15 ounces) black beans, rinsed and drained
6 ounces fully cooked Spanish chorizo links, sliced
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 envelope fajita seasoning mix
1-1/2 cups frozen corn, thawed
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
6 green onions, chopped
3/4 cup salsa
1/2 cup chopped fresh cilantro
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
Cubed avocado and additional cilantro, optional

Steps:

  • Place first 12 ingredients in a 6-qt. slow cooker. Cook, covered, on low until chicken is tender, 4-5 hours., Stir in cheese soup; heat through. If desired, top servings with avocado and additional cilantro. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 269 calories, Fat 9g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 1069mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein.

EASY CHICKEN FAJITA SOUP



Easy Chicken Fajita Soup image

This soup is simply made, with chicken, peppers, onions, and tomatoes in a delicious seasoned broth. Serve the soup as is or top with tortilla chips.

Provided by Gweb8

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h15m

Yield 10

Number Of Ingredients 12

2 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into strips
1 (1.27 ounce) packet fajita seasoning
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 poblano pepper, cut into thin strips
1 large onion, cut into thin strips
1 (14.5 ounce) can fire roasted diced tomatoes
1 (15 ounce) can seasoned black beans
1 (14 ounce) can chicken broth
1 dash hot sauce
salt and pepper to taste

Steps:

  • Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
  • Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.
  • Season the soup with hot sauce, salt, and pepper to taste before serving.

Nutrition Facts : Calories 142.7 calories, Carbohydrate 15.6 g, Cholesterol 24.4 mg, Fat 5.5 g, Fiber 3.5 g, Protein 12.4 g, SaturatedFat 0.7 g, Sodium 714 mg, Sugar 3 g

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