Quarantine Cooking Vol. 6

Chicken Fajita Soup

For starters, you can either think ahead and throw your chicken breasts in the crockpot with a cup of chicken broth for 4-6 hours on low. If you don’t have that kind of time, I recommend throwing all of that in the instant pot on high pressure for 8 min with a slow release.

Once your chicken is cooked and shredded, set it aside for a bit.

Sauté some green and red peppers, an onion, and garlic with some butter til cooked through. (We love mushrooms in our house so we slice some up and throw those in too.)

Mash a block of cream cheese in with your veggies until smooth. (If you’re like me, you toss that baby in the microwave for a min or until it sounds like it’s gonna explode so it’s softer and easier to mix with the veggies.)

Add a can of rotel tomatoes (or two, depending on your spice level and love for tomatoes), a box of chicken broth, 1/2 cup or so of heavy cream (you do you!), and a packet of taco seasoning.

Mix well and bring it to a boil.

Turn it on low and let her simmer for 20 min or so.

If you haven’t shredded/chopped your chicken, now is the time.

Once the soup has cooked, stir in your chicken.

Salt and pepper as you wish.

You’re going to want to top this with shredded cheese, sour cream, cilantro, maybe some avocado. I often care more about my garnishes than my soup ingredients so have fun with it.

This recipe is low carb friendly but if that’s not your vibe, crumble some tortilla chips on top!

Take you a Pepcid and enjoy!