CHICKEN FAJITA TORTILLA SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
- While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.
SANTA FE CHICKEN SOUP
Make and share this Santa Fe Chicken Soup recipe from Food.com.
Provided by Ravenseyes
Categories One Dish Meal
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle the chicken breasts with salt, pepper and cumin. Grill for 5 minutes each side. Let them rest while you make the rest of the soup.
- Heat your dutch oven over high heat, add 1 tbsp olive oil, add onions, celery and garlic. Allow onions to brown slightly.
- Add chicken stock, tomatoes, corn, black beans and rice. Bring to a gentle boil. Add cumin, coriander and cilantro. Cook until beans and rice are done, approximately 25 minutes.
- Cut chicken breasts into one inch cubes and add to the soup. Allow another 10 to 15 minutes to continue to cook.
- Serve with a dollop of sour cream, some corn chips with guacamole -- for a complete dinner.
CHICKEN FAJITA SOUP RECIPE BY TASTY
Here's what you need: chicken, chili powder, cumin, pepper, garlic cloves, onion, bell peppers, limes, crushed tomato, chicken broth, cream, corn soft tortillas, frozen corn
Provided by Tasty
Categories Lunch
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a 5-quart Dutch oven coated with oil, cook chicken, chili powder, cumin, and pepper for 3 minutes.
- Add the garlic, onion, and bell peppers, and cook until the onions are clear.
- Add the juice of 2 limes, crushed tomato, chicken broth, and cream, and bring to a boil.
- Submerge the corn and corn tortillas in the soup.
- Reduce heat, cover, and simmer for 20 minutes.
- Stir to break up the tortillas before serving. Top with avocado, cilantro, and cotija cheese if you want!
- Enjoy!
Nutrition Facts : Calories 1241 calories, Carbohydrate 94 grams, Fat 73 grams, Fiber 6 grams, Protein 51 grams, Sugar 21 grams
SANTA FE CHICKEN FAJITA SOUP
I found this recipe on Kraftfoods.com. Its so yummy. Perfect for a cold night. It calls for fat free cream cheese and light Velvetta but ive always used regular. So you can fix it anyway you want to. I also cut down on the marinating cause I have a 4 yr old and if I go the entire 30 min its too hot for her. I hope you enjoy this as much as we do!
Provided by tinkerbelle79
Categories Chicken
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Toss chicken with fajita mix and water in a bowl:cover and refrigerate for 30 minute.
- Spray lg nonstick pan with cooking spray.
- Add garlic and cilantro;cook on med-high heat for 1 minute.
- Add chicken mixture,onion,and pepper;mix well.
- Cook 10 min or until chicken is cooked through,stirring frequently.
- Add cream cheese,Velvetta,and chicken broth.
- Reduce heat to med.
- Cook until cheeses are melted and mixture is thoroughly heated,stirring occasionally.
- Enjoy!
Nutrition Facts : Calories 327.5, Fat 18.5, SaturatedFat 9.9, Cholesterol 84.5, Sodium 1414.4, Carbohydrate 11, Fiber 0.6, Sugar 7.6, Protein 28.1
EASY CHICKEN FAJITA SOUP
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
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
SANTA FE CHICKEN TORTILLA SOUP
Make and share this Santa Fe Chicken Tortilla Soup recipe from Food.com.
Provided by Irmgard
Categories Chicken Breast
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oil in a Dutch oven and add the chicken.
- Season with the poultry seasoning, cumin, salt and pepper.
- Lightly brown the chicken.
- Add the zucchini, onion, garlic and chipotle pepper.
- Cook the vegetables with the chicken 5 to 7 minutes to soften.
- Add the tomatoes, tomato sauce and stock.
- Bring to a boil and then reduce the heat to medium-low.
- Simmer for 20 minutes.
- Add the corn and roasted red pepper to the soup and heat through.
- At this point, you can stir the crushed tortilla chips into the soup but I prefer to divide them between the soup dishes and ladle the hot soup over them.
- Garnish each serving with a dollop of sour cream and a generous sprinkle of cheese.
Nutrition Facts : Calories 447.1, Fat 24.2, SaturatedFat 9.6, Cholesterol 80.2, Sodium 840, Carbohydrate 32.8, Fiber 4.8, Sugar 10.8, Protein 28.2
CHICKEN SANTA FE SOUP - QUICK AND EASY
Make and share this Chicken Santa Fe Soup - Quick and Easy recipe from Food.com.
Provided by Porfavorcorona
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken breasts into 1" pieces.
- In heavy skillet, saute chicken and onion in olive oil until onionis crisp-tender.
- Add remaining ingredients, stir to blend, and simmer for 10 to 15 minutes.
- Directions for freezing and thawing:.
- Cool soup in refrigerator or ice water bath.
- Pour soup into rigid containers; seal, label, and freeze.
- To thaw and reheat, thaw soup overnight in refrigerator, then reheat in heavy saucepan until bubbly.
- To reheat from frozen, place frozen soup in top of double boiler; heat over simmering water, stirring occasionally, until soup is hot.
- Transfer to saucepan and heat until bubbly.
CHICKEN FAJITA SOUP
My hubby loves this soup that comes from the grocery store just down from where he used to work. I had no idea something so simple could be sooooo good. Package and can size may vary.
Provided by Bippie
Categories Mexican
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Saute onions in olive oil until translucent.
- Shred chicken and place in crockpot.
- Add onions, broth, half and half, tomatoes, corn and seasoning mix.
- Stir well and cook on low heat for 2-4 hours.top bowls of soup with the cheese and tortilla strips to taste.
CROCK POT CHICKEN FAJITA SOUP
Make and share this Crock Pot Chicken Fajita Soup recipe from Food.com.
Provided by LaurieLuWho
Categories Mexican
Time 8h10m
Yield 16 cups, 16 serving(s)
Number Of Ingredients 12
Steps:
- Place all ingredients in a slow crock pot.
- Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 6 hours.
- Remove bay leaf and stir to break up chicken before serving.
- Serve topped with shredded cheddar cheese, sour cream, if desired.
- Or serve with tortillas cut into strips for some variety.
SANTA FE SOUP
Very flavorful, easy to prepare soup recipe. I don't know the origin of this recipe. I got it from a friend.
Provided by Smilynn
Categories Vegetable
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- brown beef with chopped onion and drain.
- mix all ingredients (do not drain cans) together.
- bring to a boil.
- cover and simmer 30 minutes minimum.
- top servings with sour cream and shredded cheddar if desired.
- serve with tostida scoops.
- This recipe can be cut in half by using one can of everything, one each of seasoning pkgs and half a can of rotel.
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