Fajita soup... first time making one... so let's see how it goes...

I cannot wait until I get an update on this. Bookmarked.

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.