Yum! This Skinny Chicken Fajita Soup is so good I could make a habit of making this weekly. There is so much flavor you won’t believe that it’s so good for you!
I think it would still be good if you left the chicken out all together, or you could make it not so skinny and use hamburger or flank steak if you wanted to.
Also, it’s so easy you can literally make it in under 30 minutes. I just love recipes like this because there are just some days you don’t even feel like thinking about what to cook. You can keep these ingredients on hand, and have dinner on the table completely stress free, and everyone’s happy. You could make this even faster if you happen to have some leftover rotisserie chicken
Plus it’s always nice when you get to hear a compliment from your family that it’s so yummy!
I have to confess that I made this a few weeks ago, in January, and just haven’t had time to get it posted. I thought about not putting it up on the blog because the weather was starting to warm up, but here we are again in St. Louis. With our crazy weather, we hit 80 one day, and have ice on the ground the next. Yes over a 24 hour period this is pretty much our normal around here lately, but we never get bored that’s for sure. Fortunately the water pipes aren’t exploding glaciers like they were in January. Thank God!!
So back to this yummy soup, I actually saw this on A Spicy Perspective’s blog and thought “I bet this would be good”. But I had to add my only little spin to it, so be sure to let me know what you think. Personally, I think it’s a definite keeper.
If you want you can cook the rice in the soup, but I prefer adding cooked rice at the end in case someone is late for dinner, or you have leftovers. The rice will tend to get mushy. If you keep it separate you don’t have that problem. Or you can leave it out altogether, but I love it this way. And definitely get the fire roasted tomatoes, they add so much flavor!
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