This soup was all Andrew’s idea. We love chicken fajitas around here, so he asked if I could make it into a soup. A little grilled chicken, some caramelized onions and bell peppers and a whole lot of flavor in one easy soup? Yup, I can do that! This would be a great recipe if you have leftover fajita chicken too!
Here’s hoping you enjoy a cozy bowl tonight!
This recipe serves four.
6 chicken breasts cut into bite-sized pieces (about a pound and a half or so)
Extra Virgin Olive Oil
Salt and Pepper
about a tablespoon of chili powder
1 onion, chopped
2 green bell peppers, chopped
1 (14 oz) can of cream corn
1 (14 oz) can of diced tomatoes
1 (4 oz) can of chopped green chiles
1 cup of chicken stock
3 cups of cooked and ready to eat rice (we used brown rice)
shredded cheddar to garnish (we used a sharp white cheddar)
avocado pieces to garnish, optional
chopped cilantro to garnish, optional
Drizzle some EVOO on top of all of your chopped chicken breast pieces followed by a good pinch of salt and pepper along with chili powder. Add a good drizzle of EVOO to a big pot on your stove over medium-high heat. Add in your chicken pieces and saute about 8 minutes or so until all sides of your chicken are cooked through and the juices run clear when pierced with a fork.
Next, stir in your onions and bell peppers to saute until tender (about 5 to 7 minutes or so). Sprinkle on a nice pinch of both salt and pepper. Once your chicken, peppers and onions are nice and cooked, slowly stir in your cream corn, diced tomatoes, chopped green chiles and stock. Bring everything up to a bubble and then reduce heat to a simmer for about five minutes.
When you’re ready to serve, I like to add my rice to my bowls first and then ladle on my soup. Add your cooked rice, ladle on your soup and then top with shredded cheese, some avocado pieces and chopped cilantro.
It’s like a fajita…but in soup form.