Monday, November 10, 2014

Fajita Soup

I remember when I first tried this recipe; my younger brother Nick was coming to visit and I wanted something  healthy and that everyone would enjoy. Nick had given up sodas, sweets, and fast food. He started working out and had lost a lot weight. I wanted to be a support system for him and celebrate all he had accomplished. I was hesitant at first but this recipe is amazing, you just toss all the ingredients in the slow-cooker and forget about it. I hope you enjoy this recipe. Share with me your variations and what you liked best! 

Slow Cooker Fajita Soup
1 lb. chicken, cooked and shredded
6 c. chicken broth
4 lrg. Zucchini, sliced
1 (14oz.) can diced tomatoes with green chilies

1 can of tomato paste
1 med. onion, chopped
1 4oz can El Paso Green Chilies 
1 clove garlic, minced
Homemade Taco Seasoning
¼ c. fresh snipped cilantro
Dash of habanero sauce (optional)
Salt and pepper to taste

Homemade Taco Seasoning
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon black pepper

In a large crock pot combine chicken, chicken broth, zucchini, tomatoes with chilies, tomato paste, onion, green chilies, garlic, and seasoning. Cook for 6-8 hours medium-high. If you would like your zucchini a little more crunchy add them to your crock pot 30 minutes before you’re ready to serve. At the 6 hour mark you should easily be able to shred the chicken with no effort.

Freezing Directions:

You will need a one gallon freezer bag to simply add all your uncooked ingredients to the bag along with seasonings. When ready to eat remove from freezer and thaw for 24hrs. Once thawed add to your crock pot and set for 6-8 hours. 

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