Wednesday, October 01, 2008
Chicken Fajita Soup (Slow Cooker)
This recipe is my version of Mexican Chicken Soup.
2 boneless skinless chicken breasts, grilled, cut up (or 1 1/2 cups cubed cooked chicken)
1 cup frozen corn (no need to thaw!)
16-oz jar salsa (medium)
46-oz can V-8 (store brand works)
1 can small red beans, drained (14 oz)
1 can black beans, drained (14 oz)
1 can pinto beans, drained (14 oz)
1 packet fajita seasoning (because I had it in the pantry; I will make my own next time--see below for recipe)
1 tbl chili powder (in addition to what's in the fajita mix)
1/2 small onion, chopped fine
Combine in slow cooker and cook on low 3 to 4 hours.
Serve with tortilla chips and shredded sharp Cheddar cheese.
2 tsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp sugar
1 tsp salt
1/4 tsp EACH: garlic powder, onion powder, cayenne pepper
VARIATION: This is also a great soup to make "meatless." Just omit the chicken; you can add even more beans if desired.
I shared this recipe at Lynn's Cooking Adventures! Check out all the great soup recipes you'll find in her link party.