Chicken Fajita Soup


Fabulous soup — easy, light and delicious! This is wonderful served with Buttermilk Cornbread (see recipe on this blog), warmed flour tortillas or tortilla chips. You may also want to put out shredded Cheddar or Monterey Jack cheese, sour cream and diced avocado as garnishes.

2 Tbsp. vegetable oil
1 lb. boneless, skinless chicken breasts, cut into strips
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 poblano chile pepper, cut into thin strips
1 large onion, cut into thin strips
1 (14.5 ounce) can fire roasted diced tomatoes, undrained
1 (15 ounce) can seasoned black beans, undrained
1 cup corn kernels, fresh or frozen
21 oz. chicken broth
Salt; Pepper; Hot sauce

Heat oil in a large soup pot over medium heat. Place chicken in the hot oil and sprinkle lightly with salt; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano chile pepper and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.

Add the fire roasted tomatoes, black beans, corn and chicken broth to the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.

Season the soup with salt and pepper to taste before serving. Serve with hot sauce.

Carrot Soup (to die for)


Here’s a simple and wonderful carrot soup that tastes like winter and spring at once … the cloves add a wonderful nuance! Enjoy …

2 tablespoons olive oil
2 pounds carrots, peeled and sliced
1 large onion, finely chopped
6 garlic cloves, peeled
5 whole cloves
4 cups (about) vegetable broth
1 tablespoon fresh lemon juice
Pinch of sugar

1/4 cup chilled whipping cream
Chopped fresh parsley

Heat oil in a heavy large saucepan over medium heat. Add carrots, onion, garlic, and cloves and sauté until onion is translucent, about 8 minutes. Add 3 1/2 cups broth. Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes.

Remove cloves from broth and discard. Puree soup in batches in blender. Return soup to same saucepan (or … my preference … puree in the pot using a handheld immersion blender). Mix in lemon juice and sugar. Season to taste with salt and pepper. Thin to desired consistency with more broth. (Can be prepared 1 day ahead. Cover and refrigerate.)

Whisk cream in a medium bowl just until slightly thickened, about 10 seconds.

Stir soup over medium heat until heated through. Ladle into bowls. Drizzle cream over. Top with parsley.

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