Monday, February 28, 2011

Fajita Soup

Copyright 2011 Christine's Pantry. All rights reserved.

Years ago soup was consider fast food.

I know people like soup in fall or winter. But I like soup anytime of the year. Soup is quick and easy. And one pot wonders. You can use leftovers for soup. You can add just about anything to pot and add stock and call it soup. The foundation of any soup is the stock. You can cook a soup in 30 minutes or less, but it will taste like you cooked the soup all day.

Definition of fast food has changed over the years, soup is versatile one pot wonders. 

Fajita Soup

Copyright 2011 Christine's Pantry. All rights reserved.

1 pound thin chicken cutlets, cut into thin strips
salt and pepper, to taste
2 tablespoons vegetable oil
3 large green bell peppers, seed and veins removed, sliced
2 red onions, sliced
2 heaping tablespoons minced garlic
4 cups chicken stock
1 (14.5 oz) can diced tomatoes
1 package of fajita seasoning mix
Louisiana hot sauce, to taste
shredded cheddar cheese, for garnish

Season chicken with salt and pepper, set aside. While you cut the onions and peppers. Add oil in a soup pot over medium heat. Heat oil, then add chicken, make sure the chicken is in a even layer. Brown chicken, and remove from pot. Add onions, peppers, garlic to the pot, stir and cook about 2 minutes, until vegetables just start to get tender. Add stock, make sure to scrape up any brown bits on the bottom of pot. Add chicken to pot. Then add diced tomatoes and fajita seasoning mix, and couple of dashes of hot sauce. Bring to a boil, then reduce to simmer for about 20 minutes. Add more hot sauce, salt and pepper to taste. Ladle soup in bowl and garnish with cheese. Enjoy!


  1. This soup sounds delicious. Thanks for sharing!

  2. This sounds wonderful! As soon as the weather cools off (hopefully soon cause I'm melting) I will be making this!

  3. Hi Paper Plates and China, I know what you mean when you say you are melting. I think you will like the soup. Taste great. Thanks for stopping by.


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