Well hello there! Ready for a midweek bowl of hearty healthy goodness that will make you think you went for seconds without actually doing it?
Real original I know.
It’s just… it’s just…
And super easy to make.
Seems wrong to keep it all to myself.
Even if I did share a fajita recipe oh about T-15 days ago.
This fajita version uses homemade chicken stock.
Bones from an already roasted chicken or a rotisserie bird will do, plus water. We’re talking real fancy cooking here.
Bell peppers is a must. Red. Green. Yellow. Orange.
Purple. Don’t you wish there were purple ones? Or blue? Note to nature, make blue bell peppers. Seriously. howcutewouldtheybe?
Whatever color your peppers, just make sure you get a good char (the black stuff) on them. I know, I know, char isn’t the.. healthiest, but all things in moderation and it really is key for the true fajita taste. Char to your liking!
You can remove them from pan to allow for equal onion char, or skip this step and toss the onions in with the peppers.
Pretty soon everybody ends up in the same pool.
A fajita party pool!
Even with this can of chilies this soup was SO not spicy. Like not at all.
I was actually trying not to make it too spicy cause I have a problem doing that, especially in soups, so if you don’t like spice, this soup can still be for you (mom.) And if you are into spice- layer it on!
Fajita soup means no rules.
Toss a bunch more spices there at the end.
Remember, no rules.
Well actually, one rule.
Keep it colorful.
And please, oh please, don’t skimp on the toppings.
Sour cream, guacamole, cilantro, and extra scoop of salsa, a handful of crushed tortilla chips. Yes, yes, yes, yes and extra yes.
A very Happy Wednesday to you!
Prep Time: 15 minutes
Cook Time: 30 minutes
Keywords: saute soup/stew low-carb chicken beans bell peppers Mexican
Ingredients (6-8 servings)
- 1 3-5 lb free range chicken, roasted and shredded, bones reserved for homemade stock (or from a rotisserie chicken)
- 1.5 red bell peppers, sliced
- 1.5 green bell peppers, sliced
- 2 onions, sliced
- 2 garlic cloves, minced
- 2 c. Favorite salsa
- 1 small can green chilies
- 1 can beans, drained and rinsed
- 1.5 Tbsp olive oil
- 1 tsp dried oregano
- 1/4 tsp cinnamon
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1 tsp sea salt
- 8 c. Water (for stock)
Start with the roasted chicken/rotisserie chicken. Remove the meat and shred or chop into smaller pieces. Take the bones and excess skin that you don’t want, place it in a large stockpot and cover with the water. Bring to a boil and simmer while you chop the veggies.
In a large stockpot or dutch oven or whatever pan you use to make soup, heat the oil over medium high heat. Sear the peppers for a few minutes, (optional- remove to separate bowl) then saute the onions for 1-2 minutes.
Add back the peppers and garlic and the spices, sauté for another 1-3 minutes, then add about 1-2 c. stock and scrap the brown bits off the bottom of the pan, lowering heat a little if needed.
After all the good flavor is off the bottom and in the soup, add the canned chilies, beans, shredded chicken, rest of the stock and 1 cup of salsa. Bring to a boil and reduce to a simmer while you get the toppings ready.
Before serving, stir in the last cup of salsa. Garnish with guacamole, sour cream, cilantro and chips.