Best soup ever...
Chicken Fajita Soup
1/2 white onion
1 tablespoon olive oil
1 rotisserie-cooked chicken, skin removed and de-boned
1 (10 1/2 ounce) can Rotel tomatoes & chilies (or fresh if you have them)
2 cups half and half milk
3 (14 1/2 ounce) cans chicken broth
1 (11 ounce) can southwestern style corn
1 (7/8 ounce) package taco seasoning mix or just season with cumin and/ Mexican chili powder.
shredded cheese to liking
packaged fried corn tortilla strips to add a crunch to your soup...
Directions:
1. Sauté onions in olive oil until translucent.
2. Shred chicken and place in crockpot.
3. Add onions, broth, half and half, tomatoes, corn and seasoning mix.
4. Stir well and cook on low heat for 2-4 hours. top bowls of soup with the cheese and tortilla strips to taste.
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