FAJITA COOKER RECIPES

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CHEESY SLOW COOKER CHICKEN FAJITA SOUP | BAKED BY RACHEL



Cheesy Slow Cooker Chicken Fajita Soup | Baked by Rachel image

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

1 lb boneless chicken breast
15 oz corn (drained)
15 oz black beans (drained and rinsed well)
1 C yellow onion
3/4 C green bell pepper
3/4 C red bell pepper
3 cloves garlic (minced)
1 1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp paprika
1 tsp salt
3/4 tsp ground black pepper
1/4 tsp red pepper flakes (optional)
3 1/2 C chicken broth
8 oz cheddar cheese (freshly shredded ** )
1 C heavy cream
4 Tb all purpose flour *see notes
chives or green onions
avocado
tortilla strips
ground black pepper

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. 

SPICY FAJITA SOUP RECIPE | SANDRA LEE | FOOD NETWORK



Spicy Fajita Soup Recipe | Sandra Lee | Food Network image

Provided by Sandra Lee

Total Time 5 hours 15 minutes

Prep Time 15 minutes

Cook Time 5 hours 0 minutes

Yield 4 servings

Number Of Ingredients 13

2 medium yellow onions, sliced
2 green peppers, cored, seeded, and sliced into strips
1/2 cup frozen corn, thawed
1 (14-ounce) can diced tomatoes
1 tablespoon chopped garlic
2 tablespoons chile powder, divided
1 chipotle pepper in adobo sauce, chopped (reserve adobe for Creamy Mexican Dip)
1 quart chicken broth
Kosher salt and freshly ground black pepper
2 cups canola oil, for frying
12 corn tortillas, cut into eighths
1 cup Monterey Jack cheese, shredded
2 scallions, sliced

Steps:

  • In the sleeve of a slow cooker, add the onions, peppers, corn, tomatoes, garlic, 1 tablespoon chile powder, chipotle, and broth. Season with and salt and pepper, to taste. Cook on low for 4 to 6 hours.
  • In a deep skillet over medium heat, add the canola oil and heat to 365 degrees F. Fry the tortilla pieces until brown and crispy, 1 to 2 minutes. Drain on brown paper and immediately season with salt and the remaining 1 tablespoon chile powder. (Reserve half the chips for Online Round 2 Recipe Creamy Mexican Dip with Spiced Chips.)
  • Preheat the broiler.
  • (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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