Southwestern Recipes
Chicken Fajita Soup
Warm up this fall with Chicken Fajita Soup. It’s loaded with chunks of vegetables and chicken, seasoned with the authentic McCormick® Organics Fajita Seasoning. Top it with cheese, tortilla strips and sliced jalapeño peppers for a complete, weeknight-friendly meal.
Prep: 10 min | Cook: 25 min | Yield: 8 servings, 1 cup each
Ingredients
- 1 tablespoon oil
- 1 medium green bell pepper, cut into 1/2 inch chunks
- 1 medium red bell pepper, cut into 1/2 inch chunks
- 1 small onion, finely chopped
- 3 tablespoons tomato paste
- 1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes
- 1 package McCormick® Organics Fajita Seasoning Mix
- 3 cups Kitchen Basics® Organic Chicken Stock
- 1 (14 1/2 ounce) can petite diced tomatoes, drained
- 1 cup frozen corn
- 1 cup tortilla strips
Instructions
- Heat oil in large saucepan or Dutch oven on medium-high heat. Add peppers and onion; cook and stir for 2 minutes.
- Add tomato paste; cook and stir for 2 minutes.
- Stir in chicken, Seasoning Mix, stock, tomatoes and corn. Bring to boil. Reduce heat; simmer for 20 minutes or until chicken is cooked through.
- Ladle soup into bowls. Sprinkle with tortilla strips.
- Serve with desired toppings.
- Serve with assorted toppings, such as chopped avocado, shredded cheese and sliced jalapeño peppers.
Nutrition
Per serving: Calories: 177 Cholesterol: 38mg Sodium: 546mg Protein: 17g Total Fat: 5g Saturated Fat: 1g Fiber: 2g Carbohydrate: 16g
Attribution
Recipe and photo used with permission from:
McCormick