Saturday, March 13, 2010

Chicken Fajita Soup.... the hurry up, it's time for dinner edition!

Well, I'm back. The month of February has been a complete wash for this family and that's all we're going to say about that.

This is a chicken fajita soup recipe that is short on fresh ingredients, but tastes great anyway. Its one of those recipes that is predominantly thrown together with things you might have in your pantry already, and once you get everything in the pot, it's ready to eat in 20 minutes.

I didn't get pictures of the cooking process because I was in a cooking stupor, trying to throw dinner together after working all day and hearing about the death of Corey Haim. One of the Coreys! Tragic. I recently made a joke referring to someone as looking like "one of the Coreys from the eighties," and none of the (10 year younger than me) people in the room got it.

But on to the soup...

Ingredients (not everything, obviously, was photographed)...

1 roasted chicken, deboned
1 white onion, diced
1 bunch of green onions, diced
1 packet of fajita seasoning

Lots of cans of stuff...
1 giant can of chicken broth and regular-sized cans of Rotel tomatoes (1), sliced black olives (1), cheddar cheese soup (2), cream of chicken soup (2)

Optional garnish items: shredded colby jack, sour cream, avocado, crushed tortilla chips.

Brown the onion and green onion in your stock pot. I sprayed the pot with a tiny bit of olive oil, which would be optional. When browned, add the shredded chicken and the packet of fajita seasoning. Mix and brown for a couple of minutes.

Add in all of the canned ingredients and stir (or whisk) until the creamy soups are blended in. Bring to a boil, then simmer for 15 minutes.

That's it. The soup is done. Seriously.

In the bowl, garnish with a sprinkling of shredded colby jack, a dollop of sour cream, a few chunks of avocado and crushed corn chips.

Fast. Easy. Tasty. Did I mention fast?