Leftover Chicken Fajita Soup
Mexican, Poultry, Soups
Ingredients
Leftovers Chicken Fajitas (roughly 3 chicken breasts, 3 bell peppers, and 2 onions worth of leftovers)
3 Tablespoons ghee, grass-fed butter, or avocado oil
1 1/2 quarts chicken broth
1 15-ounce can diced tomatoes
1 4-ounce can of diced green chiles
2 teaspoons Chorizo Seasoning
1 teaspoon minced garlic
Juice from 1 small orange
Juice from 1 juicy lime
1 cup chopped fresh cilantro
1/2 teaspoon sea salt, to taste
Avocado, for serving
Directions
Chop the leftover chicken, bell peppers, and onions from your recent fajita night.
Heat the butter or oil in a large soup pot over medium heat. Add the fajita leftovers and cook until heated through.
Add the next seven ingredients. Bring the soup to a simmer and let it gently cook for about 15 minutes.
Ladle 3-4 cups of the soup into a blender pitcher and blend until smooth. Pour the blended soup back into the pot.
Stir in the cilantro and salt. Taste, and add more salt or lime if needed.
Serve with chopped avocado.
Notes
1. The Chorizo Seasoning is the same blend as you used if you made my chicken fajita recipe. It's a blend of common spices and is TOTALLY delicious.