Hello fellow foodies,
I was gone in California the week before last and had a break from the kitchen. I got back last Sunday and it took me until Friday to finally go grocery shopping….
Anyways…one of the recipes I did with leftovers and pantry staples was chicken fajita soup.
We had cooked one of our 10lb meat chickens and had quite a bit leftover. This one, unlike my last one, doesn’t have condesended soups.
It’s super easy when you have leftover chicken and rice on hand. If you don’t simply cook raw chicken, medium high, for an additional 15-20min. Remove it and shred.
Ingredients:
- 1lb chicken breast, cooked & shredded.
- 1 tbs olive oil
- 2 bell peppers, seeded and chopped.
- 1 red onion, peeled diced.
- 4 garlic cloves, minced
- 1 15o, can black beans, drained and rinsed
- 1 15oz can fire roasted diced tomatoes
- 8 cupa chicken broth
- 1 fajita seasoning packet
- 1/2 cup rice (optional)
Additional toppings (if desired)
- Low fat cheese
- Green onions
- Avocado
Step 1
Sautee peppers, onion and garlic with olive oil in your pan of choice.
Note: I halfed the recipe and realized later on I still needed a bigger pot.
Step 2
Add the chicken broth and let simmer until heated through. (I used chicken bullion)
Step 3
Add in the fire roasted tomatoes, beans, chicken and fajita seasoning. Simmer again until heated through.
Thats it! Mix it all up and enjoy!
***I’ve also done this with raw chicken in the crockpot. Simply dump everything in and cook on high 3-4 hours or on low 6-8 hours. Remove chicken, shred, stir back in and serve.
If you’re looking for fewer carbs you can eat it as is otherwise I like to grill up some quessadillas to have with it 🙂
Happy eating,
Marks of Motherhood 