There’s something about soup that’s comforting, even on a hot day—especially when under the weather. Today, I’m one of those people. Allergies have gotten the best of me, leaving me sluggish and drained. That’s when a hearty, flavorful soup like this Chicken Fajita Soup comes to the rescue. It’s the perfect cure for what ails you. Not only is it satisfying and nourishing, but it’s also quick and easy to make—ideal for those days when you don’t have the energy to spend hours in the kitchen. A warm bowl of soup clears your head and gives you the energy you need to power through the day. Whether you’re feeling under the weather or not, I hope you try this recipe.
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 soft.
Stir in the tomatoes. I used some home-canned tomatoes to equal two cans of store-bought.
Next, add the fajita chicken strips and mix well. I took advantage of some leftover chicken fajita meat from the previous day. I love reinventing leftovers!
Add the ancho chili powder and the chipotle in adobo. If you want a smokier flavor, you can add some additional adobo sauce from the can.
Generously season with salt and a little bit of pepper. Stir thoroughly.
Add the chicken broth and adjust the seasoning. Add more salt if needed. Bring to a boil and then turn down the heat to simmer for 15-20 minutes. Serve with the desired toppings, such as extra cheese, sour cream, avocado or cilantro.
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