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Started By
Message
Fajita soup... first time making one... so let's see how it goes...
Posted on 11/13/14 at 3:07 am
Posted on 11/13/14 at 3:07 am
Started with making a stock tonight, and cooking the chicken that will be used.
1. Quartered a 3 pound chicken and added a half a head of celery chopped into 1/3's, 2 small yellow onions quartered, about 15 baby carrots... some peppercorns, a sliced jalapeno, and some garlic powder... All placed in a stock pot, covered with water, brought to a boil, and then simmered for about 2 hours. Poured off the stock to save for the soup and de-boned the chicken. Basically, made a chicken stock and saved the chicken meat to be used in the soup.
Will update Saturday... had to start this one early cause I'll be busy the next few days... Put the pulled chicken meat in a container, topped it with stock, sealed it and froze it. Letting the rest of stock chill in the fridge covered, I may scrape some fat off tomorrow if needed. After that it'll go in the freezer sealed as well til saturday or sunday.
1. Quartered a 3 pound chicken and added a half a head of celery chopped into 1/3's, 2 small yellow onions quartered, about 15 baby carrots... some peppercorns, a sliced jalapeno, and some garlic powder... All placed in a stock pot, covered with water, brought to a boil, and then simmered for about 2 hours. Poured off the stock to save for the soup and de-boned the chicken. Basically, made a chicken stock and saved the chicken meat to be used in the soup.
Will update Saturday... had to start this one early cause I'll be busy the next few days... Put the pulled chicken meat in a container, topped it with stock, sealed it and froze it. Letting the rest of stock chill in the fridge covered, I may scrape some fat off tomorrow if needed. After that it'll go in the freezer sealed as well til saturday or sunday.
Posted on 11/13/14 at 7:44 am to NATidefan
quote:
Basically, made a chicken stock and saved the chicken meat
Maybe hold off on the thread next time until a few more steps are complete
Posted on 11/13/14 at 8:00 am to NATidefan
I cannot wait until I get an update on this. Bookmarked.
Posted on 11/13/14 at 9:16 am to brgfather129
When I make and freeze soup bases and stocks, I leave out the chicken. It gets too stringy and broken up after defrosting & reheating. Would rather make the stock/soup, freeze, defrost, and add some 'fresh' cooked chicken while reheating.
Posted on 11/15/14 at 1:55 am to NATidefan
Ok, so I finished the soup. Busy weekend with work football, thanksgiving stuff, etc. But it's ready to heat up and eat tomorrow.
Here's what all I used
1 Whole Chicken (~3 lb)
(celery, carrots, and onion and one jalapeno to make stock)
3 bell peppers
2 Yellow onions
2 Jalapenos
2 Packs of Taco Bell Fajita Seasoning
1 28 oz Can of Diced tomatoes
1 10 oz can of rotel with lime juice and cilantro
2 15 oz cans of black beans
1 5.6 pack of spanish rice.
2 bay leaves
Salt, pepper, and garlic powder to taste
I cut up 3 Bell peppers and 3 onions into typical fajita strips, except I cut them once more in half to make easy for soup eating. Then diced up the jalapeno's.
In the stock pan I added a touch of vegetable oil and sauteed the onions, bell peppers, and jalapeno's with the fajita seasoning, just like making fajitas without the meat..
Then I added the chicken and chicken stock, diced tomatoes, rotel, black beans, and bay leaves (would have used them during stock making, but I was out). Turned up the heat to hi to start bringing it all to a boil. Stirred it up good and seasoned to taste with salt, pepper, and garlic powder.
Once it was getting close to a boil I added the Spanish rice pack... Let it come to a boil, then reduced hit to a good simmer and let cook for 30 minutes.
It's very tasty and very much like a fajita in soup form... If I was gonna do anything different I'd add another (or bigger) pack of rice and another can of black beans.
Also, it is a little spicy, but I plan on having some sour cream to cool it down for those that need it, and top it with some avocado and shredded cheese.
I'll post a pic tomorrow.
Here's what all I used
1 Whole Chicken (~3 lb)
(celery, carrots, and onion and one jalapeno to make stock)
3 bell peppers
2 Yellow onions
2 Jalapenos
2 Packs of Taco Bell Fajita Seasoning
1 28 oz Can of Diced tomatoes
1 10 oz can of rotel with lime juice and cilantro
2 15 oz cans of black beans
1 5.6 pack of spanish rice.
2 bay leaves
Salt, pepper, and garlic powder to taste
I cut up 3 Bell peppers and 3 onions into typical fajita strips, except I cut them once more in half to make easy for soup eating. Then diced up the jalapeno's.
In the stock pan I added a touch of vegetable oil and sauteed the onions, bell peppers, and jalapeno's with the fajita seasoning, just like making fajitas without the meat..
Then I added the chicken and chicken stock, diced tomatoes, rotel, black beans, and bay leaves (would have used them during stock making, but I was out). Turned up the heat to hi to start bringing it all to a boil. Stirred it up good and seasoned to taste with salt, pepper, and garlic powder.
Once it was getting close to a boil I added the Spanish rice pack... Let it come to a boil, then reduced hit to a good simmer and let cook for 30 minutes.
It's very tasty and very much like a fajita in soup form... If I was gonna do anything different I'd add another (or bigger) pack of rice and another can of black beans.
Also, it is a little spicy, but I plan on having some sour cream to cool it down for those that need it, and top it with some avocado and shredded cheese.
I'll post a pic tomorrow.
This post was edited on 11/15/14 at 2:13 am
Posted on 11/15/14 at 2:04 am to hungryone
quote:
When I make and freeze soup bases and stocks, I leave out the chicken. It gets too stringy and broken up after defrosting & reheating. Would rather make the stock/soup, freeze, defrost, and add some 'fresh' cooked chicken while reheating.
I was kinda going for stringy, more like a chicken stew. So it didn't really matter. Plus I was on a time crunch, and I wasn't gonna buy a whole other chicken to cook for my friends so they had chunky chicken instead of stringy.
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