Shredded grilled chicken, deep roasted flavorful chicken broth, warm fajita spices:A one-pot meal to cure all cold weather blues.
Whether you’re searching for a meal to make for your sweet this Valentine’s Day or a soul-warming-family dinner, you will want to bookmark (or pin) this recipe today!
Chicken noodle soup, chili, tomato soup: We all know these classics. We’ve had them a million times throughout our life. Sometimes the cold Winter days can’t be cured with the all American cuisine. While working around the house one day the background noise of a cooking channel continued to catch my attention. The talk of fajita spices, cool creaminess of heavy cream, deep broth flavors. By the time I made my way to the television to jot down the recipe that was drawing the saliva from the back of taste buds; it was too late. The show had ended and I had no clue how to make such a taste-full dish.
Naturally, I went to the kitchen and figured it out for myself.
Since that day Chicken Tortilla Soup has been a staple in our rainy or cold weather menu.
1 onion; chopped into small piece
2 stalks celery;chopped into small pieces
2 cloves garlic;smashed
1-2 large chicken breasts; split and tenderized
2 32FL oz. unsalted chicken broth
1 can dark red kidney beans
1 can black beans
1 can whole kernel corn
1/4 cup heavy cream or sour cream
3 TBSP fajita seasoning (recipe below)
Over medium heat, in a dutch oven, saute onion,celery, and garlic until golden brown; Remove from pan using slotted spoon and set aside. Salt and pepper chicken breast on both sides. Place chicken in skillet to brown on both sides, cooking thoroughly until no longer pink in the middle;Remove from pan and set aside.
Sprinkle 2 TBSP flour over the remaining oil in the bottom of your dutch oven, whisk until browned, then de-glaze pan with 32fl oz. chicken broth. Continue whisking until smooth. Add remaining 32fl. oz chicken broth. Shred chicken and add into broth, along with onion,garlic,celery mixture. Drain and rinse kidney beans, black beans, and corn; add to broth. Stir in 3 TBSP fajita seasoning (recipe below.)
Bring to boil then reduce to simmer.
Continue simmering for 1 hour, stir in 1/4 cup heavy cream or sour cream. Serve.
Before serving place baked corn tortilla strips in bowl, pour hot tortilla soup over top and add your favorite toppings.
Baked corn tortilla chips:
Cut corn tortillas into strips, scatter on baking sheet, lightly drizzle olive oil over the top, and toss together to coat.
Homemade Fajita Seasoning:
4 TSP chili powder
2TSP brown sugar
1TBSP tomato bouillon powder with chicken flavor (International isle)
1TSP onion powder
1/2TSP garlic powder
1/4TSP cayenne powder (or more depending on how hot you like it- this is a mild recipe)
1/2 TSP smoked infused ground pepper
Double the batch and keep some on hand to season steaks, chicken, chili, or any time you want to kick up any of your recipes.