Chicken Fajita Soup
- Yield: 8 1x
Ingredients
Units
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- 2 lbs chicken
- 1 cup chicken broth
- 1 onion, chopped
- 1 green pepper, chopped
- 3 garlic cloves, minced
- 1 tbsp butter
- 6 oz cream cheese
- 2 cans tomatoes (with green chilis, preferably – or add green chilis)
- 2 1/2 cups chicken broth
- 1/2 cup heavy cream
- 2 1/2 tbsp taco seasoning
- salt & pepper to taste
Instructions
- Cook boneless skinless chicken breasts in a slow cooker for 3 hours on high or 6 hours on low in a cup of chicken broth. Season with salt/pepper.
- When chicken is cooked through, remove from slow cooker and shred. (You can strain the leftover broth for the soup.)
- In a large saucepan saute green pepper, onion, and garlic in 1 tablespoon of butter until they are translucent.
- With a spoon mash the cream cheese into the veggies so that it will combine smoothly as it melts.
- Add the canned tomatoes, chicken broth, heavy whipping cream, and taco seasoning.
- Simmer on low uncovered for 20 minutes.
- Add chicken, cover and simmer for 10 minutes.
- Add salt and pepper to taste. Enjoy!
- Optional/mandatory: Top each bowl with shredded cheese, cilantro, and/or sour cream.