Hello friends! I have a great soup for you all today that is super simple to make and packed full of flavor.
This Chicken Fajita Soup has all the flavors of a chicken fajita but in a bowl. It has a chicken broth base and the addition of rice to fill up that tummy.
We’ve got the peppers and onions. We’ve got thinly sliced chicken. We’ve got l-o-t-s of garlic. And we’ve got all the spices of Mexico ~ chili, cumin, paprika, cayenne and onion powders.
My son and I prefer things a little on the hotter side. He’s a little more adventurous than I am in that respect, but I do like a little burn on the tongue.
Plus it gives me all the more reason to load my soup up with things that will cool my mouth, like tortilla chips, some slices of avocado, extra cheese and a dollop of sour cream!
This soup is made on the mild side. I suggest the first time you make it, you make it as the recipe states and then readjust to your personal taste. You can add a jalapeno pepper (or two 🙂 ), jack up the chili powder and cumin, or if you REALLY like heat, up the cayenne. Any way you do it you can’t go wrong with this chicken fajita soup.
NOTES AND SUGGESTIONS:
There are a lot of ingredients in this soup, but I don’t want that to deter you from trying it. Here are some suggestions to get you out of the kitchen quicker:
- Combine all your spices first. It’s so much easier to dump a small bowl of spices into the pan all at once that have been pre-measured then trying to find them, measure them and then get them in pan BEFORE things start to burn.
- Next cut up all the veggies and then the chicken
- Grate the cheese
- Open up all the canned items and drain the beans.
Once you have your little arsenal of ingredients together you can just plow right through this and get it into the crockpot and get on with your day!
Recipe Inspired by: CarlsbadCravings
I used all organic ingredients when making this recipe, and hope you do too! 🙂