CHICKEN FAJITA SOUP RECIPES
CHICKEN FAJITA TORTILLA SOUP RECIPE | RACHAEL RAY | FOOD ...
Provided by Rachael Ray : Food Network
Categories main-dish
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
- While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.
CHEESY SLOW COOKER CHICKEN FAJITA SOUP | BAKED BY RACHEL
An easy and flavorful recipe for cheesy slow cooker chicken fajita soup. A perfect meal for any day of the week!
Provided by Rachel
Categories Soup
Total Time 285 minutes
Prep Time 15 minutes
Cook Time 270 minutes
Yield 8
Number Of Ingredients 21
Steps:
- To the bowl of a 5-6 quart slow cooker add chicken, vegetables, spices and chicken broth. Cook on high for 4 hours or on low for 8 hours. Remove chicken and shred with forks, set aside.
- Grate an 8oz block of cheddar cheese, adding to the warm soup in batches. Stir to melt and combine.
- Whisk together flour and heavy cream until smooth and combined well. Stir into soup. Return shredded chicken to soup. Cover and cook for an additional 30-40 minutes.
- Serve warm with optional chives or green onions, avocado and tortilla strips.
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CHICKEN FAJITA PASTA | SAINSBURY'S RECIPES
Everyone loves a fajita, but we’ve removed the wraps and given it a pasta twist – great for dinner and even better cold for lunch
From recipes.sainsburys.co.uk
Total Time 20 minutes
Calories 620 calories per serving
From recipes.sainsburys.co.uk
Total Time 20 minutes
Calories 620 calories per serving
Mix together the smoked paprika, chilli, cumin, cayenne and garlic powder. Rub half into the chicken pieces. Heat 1 tbsp of the oil in a large deep frying pan and cook the chicken for 5-6 minutes until golden all over and almost cooked. Remove with a slotted spoon and set aside.
Meanwhile, cook the pasta according to the instructions on the packet. Drain well and set aside, reserving a little of the cooking water.
Heat the remaining oil in the pan and cook the onion along with the remaining spice mix for 3-4 minutes until tender. Season, then add the peppers and cook for another 3-4 minutes until just soft.
Add the chicken back to the pan along with the tomato puree. Cook for 2 minutes, then stir in the cooked pasta, salsa and sour cream. Heat through, and if the sauce needs loosening, add a little of the reserved pasta water until you reach a desired consistency. Sprinkle over the cheese to serve.
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SPICY FAJITA SOUP RECIPE | SANDRA LEE | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 5 hours 15 minutes
Cuisine mexican
Reviews 4.4
Total Time 5 hours 15 minutes
Cuisine mexican
- (Reserve 1 cup of the onion and pepper mixture for Round 2 Recipe Creamy Mexican Dip with Spiced Chips.) Ladle the soup into ovenproof bowls or crocks and top each with 2 tablespoons cheese. (Reserve remaining 1/2 cup cheese for Round 2 Recipe Crispy Steak Sandwiches.) Put the bowls on a sheet pan and put under the broiler until the cheese is brown and bubbly, 1 to 2 minutes. Garnish with scallions and serve.
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SPICY FAJITA SOUP RECIPE | SANDRA LEE | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 5 hours 15 minutes
Cuisine mexican
Reviews 4.4
Total Time 5 hours 15 minutes
Cuisine mexican
- (Reserve 1 cup of the onion and pepper mixture for Round 2 Recipe Creamy Mexican Dip with Spiced Chips.) Ladle the soup into ovenproof bowls or crocks and top each with 2 tablespoons cheese. (Reserve remaining 1/2 cup cheese for Round 2 Recipe Crispy Steak Sandwiches.) Put the bowls on a sheet pan and put under the broiler until the cheese is brown and bubbly, 1 to 2 minutes. Garnish with scallions and serve.
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