Sunday, September 6, 2015

Chicken Fajita Soup

I am transferring all of the recipes from my soon to be defunct food blog to this blog!  Here's a good one!
I am a “repeat eater”…meaning, I’ll eat the same thing for lunch all week and not get sick of it.
But, I like a good repurposing-the-leftovers meal as much as the next girl!
Enter Chicken Fajita Soup which uses awesome leftovers from yesterday’s Oven Baked Chicken Fajitas!
Chicken Fajita Soup // Becky's Happy Table
Before I get to the recipe, which, in addition to the leftovers, includes mostly pantry items, I’m going to let you in on a little soup secret.
When I’m making a broth based soup (not a creamy one), I very often add chopped up kale!  You don’t even taste it but it still brings all of it’s healthy goodness to the table!  I call that winning!
I just grabbed a handful of baby kale (how cool is it that Aldi carries this!) and pull out any big stems.
Chicken Fajita Soup // Becky's Happy TableI grab a pair of kitchen scissors and cut the kale into bite sized pieces, letting it drop right into the pan!
Chicken Fajita Soup
Recipe type: Soup
Prep time:  
Cook time:  
Total time:  
Serves: 4
This soup is a great use of leftovers and the perfect cover for some kale! I'm looking forward to having this for lunch for the week!
  • 2 cups chopped leftover fajitas
  • 1 14.5 ounce can of diced tomatoes (I used fire roasted because Aldi had them)
  • 1 10 ounce can of tomatoes and diced chilis (like Rotel, but I call them Faux-tel in my head because it's the generic brand :))
  • 1 15 ounce can of black beans, drained and rinsed
  • Handful of kale, chopped (optional)
  • 4 cups low sodium chicken broth (I use the Fit and Active chicken broth in a box)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon oregano
  • Optional: any toppings you'd like, such as sour cream, cliantro, salsa, cheese, crushed tortilla chips, chopped avocado, lime, etc.
  1. Combine all of the soup ingredients (excluding the optional toppings) in a pot.
  2. Bring to a boil over medium heat. Then, lower heat to maintain a gentle simmer for at least 20 minutes or at least until the kale wilts.
  3. Enjoy the soup with which ever toppings you'd like...but, pretty please, don't skip the lime!

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