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Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chicken fajita soup without tortillas. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Add the seasonings, bean liquids, chicken broth, bring to a simmer. Add all the rest of the ingredients. Here is how you achieve that.
Chicken Fajita Soup without Tortillas is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Chicken Fajita Soup without Tortillas is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook chicken fajita soup without tortillas using 14 ingredients and 4 steps. Here is how you can achieve that.
Active ingredients of Chicken Fajita Soup without Tortillas:
- Make ready 1 cup heat roasted red bell pepper
- Make ready 15 ounce can of cannellini beans
- Prepare 1 pound your favorite grilled chicken Fajita meat
- Get 3 medium carrots
- Prepare 1 corn on the cob
- Get 8 ounces white mushrooms
- Make ready 1-1/2 pints chicken broth
- Take 2 cups large onion I used strawberry onion
- Prepare 1/2 cup sliced celery
- Take 1 teaspoon salt
- Make ready 1 teaspoon ground white pepper
- Take 1 teaspoon granulated garlic powder
- Get 15 ounce can of sweet peas
- Get To taste cayenne pepper per individual desire optional
Heat oil in a large soup pot over medium heat. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Mix together in a medium sized bowl the cream of chicken soup, salsa, corn, black beans, water cumin and cilantro and pour over the top of the chicken. Remove the chicken and shred with two forks and add back into the slow cooker followed by the shredded cheese.
To Make Chicken Fajita Soup without Tortillas:
- Peel and wash your vegetables. Dice the onion, slice the celery, remove corn off cob, slice your carrots.
- Heat a pan with the peanut oil. Slice the mushrooms. Add the onions, celery, and carrots. Slice the heat roasted peppers. Stirfry the onion mixture 15 minutes.
- Open the beans and drain but keep the liquids. Add beans to the onion mixture. Stirfry 10 minutes.
- Add the seasonings, bean liquids, chicken broth, bring to a simmer. Add all the rest of the ingredients. Simmer 12 minutes. Cover and allow to rest for 15 minutes. Serve, add cayenne pepper if you want. I hope you enjoy!!!
Chicken tortilla soup is so irresistible, you'll eat bowls after bowls of this delicious dish. Therefore, you might want a lighter version. You can always preserve leftover chicken tortilla soup in the fridge or freezer. Add the garlic, onion, and bell peppers, and cook until the onions are clear. Simmer onions, garlic, green onions, peppers, and celery in a pan until tender.
Do not forget to exercise the recipes over, to eat with family members in your home. Try to compare it with the recipe you have. Is it better or much less. Please blend it to make it taste better.
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