CREAMY CHICKEN FAJITA SOUP
If you love the flavors of chicken fajita, this is an easy and delicious lunch to make using a rotisserie chicken for convenience, however, you can use shredded chicken as well (usually make mine in the crock-pot).
2 tbsp butter (30 mL)
1 onion, diced (optional)
1 green pepper, diced
1 red pepper, diced
3 tbsp minced garlic (45 mL)
5 cups chicken stock (1.25 L)
14.5 oz can diced tomatoes (411 g)
8 oz cream cheese, softened (250 g)
1 small can green chilies (optional)
1/2
cup whipping cream, OR sour cream (125 mL)
1/2
can tomato paste (3 oz; 90 g)
21/2 tbsp Fajita, OR Taco seasoning (45 mL)
4 cups cubed, cooked chicken (1 L)
(rotisserie chicken)
In
large pot, in butter, and over medium heat, cook onion (if using) and
peppers. When softened, add garlic and cook
another 2 minutes. Add chicken stock,
tomatoes, cream cheese (broken up into pieces), green chilies (if using), whipping
cream, OR sour cream, tomato paste and Fajita, OR Taco seasoning. Lower heat and simmer 20 minutes, stirring
to incorporate the cream cheese completely.
Add warmed chicken and stir. Cook
another 2 minutes. Serve with sour
cream, shredded Cheddar cheese and chopped cilantro, if desired.
Yield: 12 servings
1
serving
240.2
calories
19.4
g protein
13.6
g fat
1.1 g fiber
9.6 g net carbs