Chicken Fajita Soup
Chicken Fajita Soup made with Mae's Seasonings Chili & Taco. Serve with tortilla chips or a slice of cornbread if desired. This soup also freezes very well if you have any leftovers.
Ingredients
- 6 skinless, bone in chicken thighs
- Salt and pepper
- Olive oil
- 1 onion, coarsely chopped
- 3 red or orange bell peppers, coarsely chopped
- 6 garlic cloves, minced
- 2 tbsp Mae’s Seasonings Chili & Taco
- 2 cans (398 ml) fire roasted diced tomatoes
- 8 cups chicken broth
- 1 can (398 ml) black beans, drained
- 2 cups corn kernels
- Juice of 1 lime (2 tbsp)
Instructions
- Season chicken thighs with salt and pepper. In a large frypan sear chicken for 2 - 3 minutes per side. Transfer to a plate and set aside.
- In a large pot on medium - high heat, salute onions and peppers in oil until lightly browned. Add in garlic and Mae’s Chili & Taco and sauté for 1 minute.
- Add in fire roasted tomatoes and chicken broth. Stir to combine and add chicken and bring to a boil. Reduce heat to low and let simmer for 30 minutes.
- Remove chicken from soup and let sit for 10 minutes then shred or cut up.
- Add in black beans, and corn and let simmer for 10 minutes; add chicken and lime juice. Serve.
Notes
For more info on Mae's Seasonings Chili & Taco: Click Here!
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