Leftover chicken fajita meat with onions and peppers, left over avocados, cilantro and Mexican rice. What to do? I created my own soup! It turned out delish. Here’s what I did.
Chicken tortilla soup with rice
2 cups fajita meat (chicken)
2 cups cooked and prepared Mexican rice
2 small cloves garlic minced
1/4 jalapeño pepped seeded and diced
2 bags frozen onion and red and green peppers fire roasted (Trader Joe’s)
2 Tbs olive oil
8 cups chicken stock
2 Tbs tomato paste
Salt to taste
1 tsp cumin
1 packet taco seasoning
Garnish with:
Cilantro
Lime
Crushed tortilla chips
Sour cream
guacamole (find my recipe in a previous post)
In a soup pot, heat the oil, minced garlic and jalapeño until heated, add the cooked fajita meat and two bags of veggies. Stir til heated. Add chicken stock, tomato paste, cumin and salt (if needed) and bring to simmer. Once simmered, add taco seasoning. Heat as desired and return to low heat to serve. Place in bowls, crunch tortillas atop, add a dollop of guacamole, sour cream and add cilantro to garnish. Finish with juice from one lime wedge!
It’s family and neighbor approved.
Enjoy!
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