Much to my husband’s chagrin, I never tire of Mexican style foods – tacos, burritos, nachos, fajitas, enchiladas, etc. He is an Italian of the heart, if not by blood, preferring anything involving pasta and bread. I like a good pasta dish as much as the next person, but man, I sure do love a good beef or chicken fajita, and that includes Creamy Chicken Fajita Soup.
In the interest of full transparency, this recipe is not totally (or even mostly) original. It’s based off of this recipe over at A Spicy Perspective. I was immediately intrigued when I first read through it, but as I studied the recipe I knew I would need to do a little tweaking to make it fit my tastes.
That’s code for “I want creamy, not skinny.’
So I adjusted the amounts of broth and chicken, omitted the rice, and added in some dairy. Pretty soon I had a richly flavorful soup that I could eat a whole pot of all by myself, which is good because it has beans in it. I don’t know if I’ve ever mentioned this about the hubster, but my better half will not touch a bean with a 10 foot pole, excluding Black Bean Brownies, because chocolate conquers all. Since Creamy Chicken Fajita Soup features a black bean in each bite, he gave it hard pass and it’s mine all mine. Just breaks my heart.
Pretty veggies. I like to use colorful peppers instead of green. They taste the same, but look yummier somehow.
- 1 tbsp olive oil
- 2 bell peppers, diced
- 1 red onion, diced
- 1 tbsp minced garlic (about 2 cloves)
- 4 cups chicken broth
- 1 15 oz can petite diced tomatoes
- 1 15 oz can black beans, drained and rinsed
- 1 packet fajita seasoning
- 2 boneless, skinless chicken breasts
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
Heat oil in a large pot and add diced peppers, onions, and garlic. Sauté for about 5 minutes to soften, then add the other ingredients up through chicken. Bring to a boil and simmer for about 20 minutes, until the chicken is cooked. Remove from heat and shred the chicken. Stir in sour cream and cheese and serve.