Even when it is hot outside, soup warms the soul when you don’t feel well. Today is one of those days for me. Allergies have taken their toll, leaving me feeling tired and draggy. A hearty soup like this Chicken Fajita Soup is the ticket to that comforting feeling a person needs when illness strikes. For one thing, you don’t want to spend an hour in the kitchen when you don’t feel well. Soup is easy to make and does not take a lot of time. Something about soup clears the head and provides the energy to just get through the day. I hope you try this recipe no matter how you are feeling.
Ingredients
1 onion, chopped
Extra virgin olive oil
2 Tbsp. garlic
2 poblano pepper, chopped
1 red pepper, chopped
2 cans diced tomatoes
1 12 oz. bag chicken fajita strips, rough chopped
2 Tbsp. ancho chile powder or regular chili powder
2 chipotle in adobo, chopped
Salt and pepper to taste
2 quarts chicken broth
Your choice: sour cream, jalapeno, guacamole, avocado, green onions for topping
Instructions
In a soup pot, saute the onion in olive oil until translucent. Add the garlic, green and red peppers, and saute until somewhat soft. Stir in the tomatoes. Next, add the fajita chicken strips and mix well. Add the ancho chili powder and the chipotle in adobo. You can add some additional adobo sauce from the can if you like that sort of thing. Generously season with salt and a little bit of pepper. Stir together thoroughly. Add the chicken broth and adjust the seasoning. Add more salt if needed. Bring to a boil ad then turn down the heat to simmer for 15-20 minutes. Serve with the desired toppings.
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