Chicken fajita tortilla soup
Cooking Con Claudia · ♥ 2.7K likes · 40.9K views · 5 min video
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Ingredients
Method
Techniques
- 440 g tomato hot sauce
- 4 quart water
- 2 whole bay leaves
- 1 whole onion
- salt
Bring 4 quarts of water to a boil with 2 bay leaves, 1 onion and salt.
Remove the chicken and cool a few minutes; carefully strain the broth and set aside; shred the chicken.
- 1 tbsp oil
- 1 tbsp butter
- 2 whole red bell peppers
- 2 whole green bell peppers
- 1 whole small white onion
In the pot over medium heat, add 1 tbsp oil and melt 1 tbsp butter. Add 2 red and 2 green bell peppers and 1 small white onion; saute 7 minutes.
- 2 whole roma tomatoes
- 1 cloves minced garlic clove
- 5 cup chicken broth
- fajitas is in a mix
- ½ tsp black pepper
- ½ tsp chili flakes
- ½ tsp cayenne pepper
- ½ tsp ground cumin
- salt
Add 5 cups of the chicken broth, the fajita seasoning mix, tomato hot sauce, and 1/2 tsp each black pepper, chili flakes, cayenne and ground cumin, with a little salt; mix and bring to a simmer.
- chopped cilantro
Taste for salt. Add the shredded chicken and return to a simmer; stir in chopped cilantro.
- tortilla chips
- lime juice
- cheddar cheese
- pico de gallo
Serve with tortilla chips added last so they stay crunchy, a squeeze of lime juice, cheddar cheese and pico de gallo.
Serving with chips and toppings