End-of-the-Day Chicken Fajita Soup


Our weather in Louisiana has been decidedly un-winter-like.  Today is the first day of February and it’s 74 degrees.  SEVENTY-FOUR DEGREES!

Tomorrow is Groundhog Day.  I hope that rodent sees his shadow and runs back in because we haven’t even HAD winter yet!  I just want one snow/ice day.  Just one!  One day for hot chocolate and chili and movie marathons.  Just one!

Last week, we actually had a day that was moderately cold.  It started in the low 30’s and climbed to the mid-60’s.  Maybe not a “real” winter day, but enough of an excuse to make soup!

Our family loves fajitas, so the flavors in this warm and hearty soup were big hit!

What makes it even better is how easy and fast it came together!  At the end of a very long day at work and school, it was nice to have a quick meal!

End-of-the-Day Chicken Fajita

  • drizzle of olive oil
  • 1 medium onion, diced
  • 28-ounce can of red enchilada sauce
  • 32-ounce box of chicken stock
  • 14-5-ounce can of petite diced tomatoes
  • 15.25-ounce can of whole kernel corn, drained
  • 15.25-ounce can of black beans, drained and rinsed
  • 2 packages of fajita seasoning mix (1.12 ounces each)
  • 2 cups of water or chicken stock
  • 2 rotisserie chicken, meat shredded from the bones
  • salt and pepper to taste

In a large pot, sautee onions in olive oil until translucent.  Add all ingredients except the chicken.  Stir to combine.  Bring to a boil and then reduce heat and simmer for 45 minutes.  Add chicken and simmer for an additional 15 minutes.

Serve with sour cream, shredded cheese, and sliced avocados.

Well Duh #1:  You don’t want to add the chicken until later since it’s already cooked.  You really only need to warm it through.

Well Duh #2:   I buy a rotisserie chicken almost every time I’m in the grocery store.  When I get home, I remove the skin (Brees and Patriot love that part!) and pick the meat from the bones, shredding it as I go.  Then I pour the shredded meat into a large zippered bag, write the date and what’s inside and either freeze it or stick it in the refrigerator.  It is such a time-saver!  I add it to soups, stir-fry, chicken salad, casseroles – whatever.

Well Duh #3:  I actually used fat-free plain Greek yogurt instead of sour cream.  Nobody noticed.  I also sprinkled a little chili powder on the avocado slices.  I don’t know why.  It was pretty though!

Well Duh #4:  This would be great over rice or with corn chips.  I was trying to keep it as low-carb as possible – even though I added corn and black beans.

We all loved this soup!  It made a lot and everybody asked for a second bowl.  There was still enough for leftovers the next day.  It was a nice way to end the day…

Even if I did have to crank up the cold air so we could enjoy it!



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