Rainy Days Call for Soup {Chicken Fajita Soup}

The warm weather of summer is behind us.  The rainy season has rolled in and the blue skies are typically overcast and dreary.  However, the Alaskan beauty is still here and we are enjoying everything this state has to offer us.  

Hatcher Pass

But with this cooler weather comes the desire for a warm bowl of comforting soup.  This latest recipe is an adaptation of a recipe I found on Pinterest.  I switched it up to suit our taste and it has already been requested a second time.

Chicken Fajita Soup

Chicken Fajita Soup

1 Split Chicken

1 Red Bell Pepper, diced

1 Orange Bell Pepper, diced

1 Yellow Bell Pepper, diced

1 Green Bell Pepper, diced

1 Red Onion, diced

1 15oz. Can of Tomato Sauce (I used a sodium  free one)

1 Can Rotel Mexican Style Tomatoes (This had added lime juice and cilantro)

Juice of 1 Lime

Fajita Seasoning Packet (I used reduced sodium)

3 Cloves Fresh Garlic, finely diced (I used a press)

Salt & Pepper to Taste

I tend to make my own soup base, it's quite easy.  However, you can always use five cups of water and some bullion cubes or five cups of chicken broth.

Put your rinsed chicken pieces in a stock pot and cover with water.  For extra flavor you can add an onion or other veggies that need to be used up.  However, this soup has enough flavor that it isn't necessary.

Once the chicken is cooked through, typically about 45 minutes on a low simmer, pull the chicken out and let cool.  Don't throw out the water, you will use this as your soup base.

In a dutch oven or heavy bottomed pot saute the peppers and onions with salt and pepper for five minutes, stirring frequently.  Squeeze the lime juice over the sauteing  vegetables.  Add garlic and the entire fajita seasoning packet.  Saute for two or three more minutes.  When it becomes fragrant add the tomato sauce and canned tomatoes.  Measure out and add four to five cups of your chicken cooking water to the veggie mixture.  Add more or less water based on how much liquid you like in your soup.  I used five cups.  

As the soup begins to simmer de-bone your chicken.  Chop into bite sized pieces and add to the pot.  Bring soup to a boil and reduce to a simmer.  Let simmer for at least an hour to get all of those flavors incorporated.

Serve with your favorite fajita toppings; cilantro, diced avocado, shredded cheese, tortillas, and sour cream.  You get the idea.

I still couldn't get my boys to eat the soup.  Instead they ate a frozen cheese pizza with a can of sliced black olives on top... go figure.