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
Author: 
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!
Ingredients
  • 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.
Instructions
  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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