As I prepared for an upcoming surgery I decided to batch prepare a few soups that froze well so that our family had simple meals all ready to go.
Since I love fajitas, this recipe definitely caught my eye! It was pretty quick to prepare, froze great and was easy to reheat. All my kids (even the picky eaters) gobbled it down and with no leftovers remaining ... so I call that a winning recipe. I topped mine with shredded cheese and avocados.
RECIPE:
Chicken Fajita Chowder
Ingredients
3 large tomatoes, chopped
1 can (15 ounces) black beans, rinsed and drained
6 ounces fully cooked Spanish chorizo links, sliced (I used ground chorizo and it worked fine)
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 envelope fajita seasoning mix
1-1/2 cups frozen corn, thawed
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
6 green onions, chopped
3/4 cup salsa
1/2 cup chopped fresh cilantro
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted (I couldn't find this at my store so I used just cheese soup).
Optional: Cubed avocado and additional cilantro
DIRECTIONS
Place first 12 ingredients in a 6-qt. slow cooker. Cook, covered, on low until chicken is tender, 4-5 hours.
Stir in cheese soup; heat through. If desired, top servings with avocado and additional cilantro.
Can you freeze Chicken Fajita Chowder?
Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
(If you're preparing last minute, you can take it out of the freezer and run under warm water to just defrost the edge of your container and then pop into a saucepan). I use the Pyrex glass containers to freeze in. Make sure to leave room at the top to allow space for expansion during freezing.
Nutrition Facts
1-1/3 cups: 269 calories, 9g fat (3g saturated fat), 64mg cholesterol, 1069mg sodium, 20g carbohydrate (5g sugars, 4g fiber), 26g protein.