It’s the end of September and the air has a bit of a nip around here. Soup sounds really cozy and I made this one up with stuff in the fridge and pantry. I actually made it a couple of times, tweaking it a little each time based on what I had in the pantry so that means you can do whatever you want with it! Just make soup!You should always start with onion, then add other vegetables as you wish. I had some bits of red and green peppers that needed to be used so they got thrown into the second batch.I only used one boneless, skinless chicken breast for each batch! After it cooked a bit, I layered in the spices (chili powder, cumin, garlic powder, paprika, and oregano), let it become fragrant, then added chicken broth. Homemade, in my case, but you can certainly use store-bought.In the first batch, I added about 2/3 cup of rice, a can of black beans, and one cup of frozen corn. In the second batch, I just added quinoa because I didn’t want corn and didn’t have another can of beans. Both batches included roasted green chiles … in the first batch, it was a small can, and in the second batch, it was some frozen ones. You should read this paragraph to mean that you really can’t go wrong with how you make this soup. It’s easy, budget-friendly, and versatile! Not to mention how tasty it is!
Chicken Fajita Soup
I made this soup up with stuff in the pantry and fridge so it’s a totally flexible recipe! The main point is that the seasonings give it a Mexican flair.
- 1 chicken breast, skinless and boneless, cut into 1-inch cubes
- Cooking oil, 1-2 Tablespoons
- ½ onion, chopped
- ½ red pepper, chopped
- ½ green pepper, chopped
- 1 Tablespoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne (or to your taste)
- 3 cups chicken broth
- 1 4-ounce can green chilies, or the equivalent of frozen or fresh
- 2/3 cup rice (or quinoa)
- 1 15-ounce can black beans
- 1 cup frozen corn
- Salt and pepper
- Chopped jalapenos, chopped cilantro, sour cream, cheddar cheese, lime wedges … all acceptable garnishes
Heat a large pot over medium heat, add cooking oil, then add the onion and peppers. Allow the vegetables to start to wilt, 5-7 minutes. Add the chicken and cook till it is about half cooked.
Sprinkle the spices on and allow to become fragrant, then pour in the chicken broth and add the green chiles.
Bring to a low boil and add the rice and black beans.
When the rice is almost done, add the corn and allow to warm while the rice finishes cooking.
Serve with chopped jalapenos, cilantro, sour cream, cheddar cheese, lime wedges … whatever you want, if anything.