All the flavor of a fajita in a warm, comforting bowl of soup.
Sometimes our favorite flavors have to transition from a summer meal to a fall/winter meal. We didn’t have any tomatoes this year (not even one ~ so disappointing!) but the sweet bell peppers are gorgeous! Since our favorite Beef and Chicken Fajitas have worn out their welcome (according to our 6yo), I decided to do a little switcheroo and adapt a recipe from Taste of Home magazine.
Chicken Fajita Soup
- 2 Tablespoons olive oil
- 1-1½ cups chopped sweet bell peppers (the more color, the better)
- ¾ cup chopped onion
- 6 cups chicken broth or stock
- 1 cup brown rice, uncooked
- 2 cups frozen corn
- 1 can (15 ounces) green enchilada sauce
- 1 can (7 ounces) chopped green chiles
- 2 cups cooked, chopped chicken (I use sticky chicken.)
- ¼ teaspoon salt
- 1 cup shredded cheese (colby/jack, marble cheddar, etc.)
- 1 cup sour cream
- tortilla chips, cheese, and sour cream for serving
In a large soup pot, saute peppers and onion in oil until the onions are clear. Add chicken broth and bring to a boil. Add rice; boil 35-40 minutes, until rice is cooked.
Stir in corn, enchilada sauce, green chiles, chicken, and salt.
Add cheese and sour cream. Stir until cheese is melted.
Serve with tortilla chips, extra cheese, and extra sour cream.
*** This soup is not terribly spicy, which is perfect for the kids and me, but my husband adds a bit of cayenne pepper for a little zing.
*** Leftovers are fabulous, but the soup does thicken as it sits in the fridge. Feel free to add more chicken broth to thin it out a bit.
On this week’s agenda… chopping, freezing, and bagging bell peppers for winter soups and omelets! What do you like to make with bell peppers?