CHICKEN FAJITA CHOWDER
This south-of-the-border chowder is one of my favorite slow cooker recipes, and it's a winner at family dinners and potlucks alike. We like ours topped with fresh avocado, shredded cheddar cheese and chili cheese corn chips. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 4h20m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 14
Steps:
- Place first 12 ingredients in a 6-qt. slow cooker. Cook, covered, on low until chicken is tender, 4-5 hours., Stir in cheese soup; heat through. If desired, top servings with avocado and additional cilantro. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 269 calories, Fat 9g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 1069mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein.
EASY CHICKEN FAJITA SOUP
This soup is simply made, with chicken, peppers, onions, and tomatoes in a delicious seasoned broth. Serve the soup as is or top with tortilla chips.
Provided by Gweb8
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
- Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.
- Season the soup with hot sauce, salt, and pepper to taste before serving.
Nutrition Facts : Calories 142.7 calories, Carbohydrate 15.6 g, Cholesterol 24.4 mg, Fat 5.5 g, Fiber 3.5 g, Protein 12.4 g, SaturatedFat 0.7 g, Sodium 714 mg, Sugar 3 g
SLOW COOKER CREAMY CHICKEN FAJITA SOUP
Creamy, delicious, tasty, and a little spicy (if you want), are all ways to describe this slow cooker creamy chicken fajita soup!
Provided by Camille
Categories Main Course Soup
Yield 6
Number Of Ingredients 13
Steps:
- Spray slow cooker with nonstick cooking spray.
- Place chicken into slow cooker.
- In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours).
- Remove chicken and shred using two forks.
- Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes.
- Serve with your favorite fajita toppings.
Nutrition Facts : Servingsize 1 serving, Calories 3591 kcal, Fat 42 g, SaturatedFat 14 g, Cholesterol 72 mg, Sodium 12810 mg, Carbohydrate 571 g, Sugar 20 g, Protein 217 mg
CHICKEN FAJITA SOUP
I wanted a soup reminiscent of my favorite Mexican food...FAJITAS...and this is what I came up with.! I prefer to make this in a slow cooker. The aroma fills the whole house...yummy! I serve this with tortilla chips, grated cheese and sour cream for toppers.
Provided by Hippie2MARS
Categories One Dish Meal
Time 5h20m
Yield 15 serving(s)
Number Of Ingredients 18
Steps:
- Mix spices together in a small bowl.
- Heat the oil in a medium-sized skillet.
- Add the chicken and sprinkle liberally with the spice mix.
- Cook until the chicken is no longer pink in the center.
- Add cooked chicken to the crockpot.
- Add all the vegetables.
- Dump in the soups. beans and creamed corn and stir.
- Once soup has heated up, stir in the cheese.
- Cook on low for 4-5 hours.
Nutrition Facts : Calories 208.2, Fat 8.9, SaturatedFat 2.9, Cholesterol 27.3, Sodium 417, Carbohydrate 22.1, Fiber 3.9, Sugar 2.1, Protein 12.8
SPICY FAJITA CHILI
You'll want to serve this with rolls or cornbread to soak up every delicious drop. Like more heat? Just use spicier versions of V8 juice and chili beans.-Cathy Bell, Joplin, Missouri
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook the pork, onion and peppers over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer., Drain., Stir in the V8 juice, beans, tomatoes, chili powder, seasoned salt and seasoned pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened. Serve with cheese., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 273 calories, Fat 13g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 782mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 6g fiber), Protein 20g protein.
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