Monday, December 29, 2014

Chicken Fajita Soup

I can't complain about the weather in Charleston this winter. Today was 65 degrees and sunny. While it's been beautiful, it doesn't take away my cravings for hot steamy soups. This fajita soup is so comforting and so easy to make.

Chicken fajita soup

1 Lb Boneless Chicken Breast
4 C Chicken Stock
1 C Milk
1 Red Pepper, diced
1 Green Pepper, diced
1 Yellow Onion, diced
1 Tbsp minced Garlic
1 Can Black Beans, drained and rinsed
2 C Frozen Corn
1 can Diced Tomatoes
1 tsp Cumin
1 tsp Chili Powder
2 tsp Paprika
Sazon Seasoning
Badia Seasoning
Olive Oil

Shredded Monterey Jack Cheese
Diced Tomatoes
1 Avocado
Sour Cream


Season chicken with sazon, adobo, salt, pepper, paprika, and badia seasoning. Preheat oven to 450 and cook chicken for 20 minutes.

Heat olive oil in a skillet and cook onion for 5 minutes. Add garlic, red pepper, and green pepper and cook for an additional 5 minutes.  Add veggies to a stock pot.

Add chicken broth, black beans, corn, diced tomatoes to stock pot. Place on medium heat, until boiling. Reduce heat to a simmer and stir in milk and seasonings. Cook for 10 minutes.

Once your chicken is finished cooking, slice into strips.

Ladle soup in bowls and top with chicken, cheese, tomatoes, avocado, cilantro, and sour cream.