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Chicken Fajita Soup

Tiffany, Creme de la Crumb
  • 30 minutes
  • Serves 6

INGREDIENTS

3

boneless skinless chicken breasts, pounded to 1 inch thickness and chopped into 1.5 inch pieces + salt and pepper to taste

2 tsp

oil

1 tbsp

taco seasoning

1 1/2 cups

bell peppers (I used a combination of red and green)

4 cups

chicken broth

8 oz

cream cheese, softened and cut into cubes

1/4 cup

cold water + 3 tablespoons corn starch

1 cup

canned or frozen corn

2 cans

black beans

2

roma tomatoes, diced or chopped

1 cup

shredded cheese (cheddar, colby jack, monterey jack, or Mexican blend)

2 tsp

cumin

1 1/2 tsp

onion salt

1/2 tsp

garlic salt

1 tsp

garlic powder

1 tsp

chili powder (or to taste)

1 tsp

paprika

1 tsp

salt

optional: 1 medium avocado sliced, cilantro, additional tomatoes, fresh limes, other desired toppings