Fajitas are a Mexican-American favorite dish that we often order at restaurants, or make at home in our own kitchen. The simple ingredients of chicken, beef or shrimp combined with a sauteed onion, and red or green bell peppers, makes this one easy meal we crave often. Chicken Fajitas are probably the most popular, but if you are looking to step outside the box, I have a few other Fajita Recipes on my blog that are also truly mouthwatering.
Creating another meal out of leftovers, including Chicken Fajitas seems to be the theme in my postings this week. As we continue the stay-at-home orders of Governor Newsom, there isn’t anything going to waist in my kitchen – ingredients are a cherished commodity these days. I have been ordering online groceries for about the last week and a half, and I must say how impressed I have been with all of the grocery services and options available. Here on my block, we have an ongoing email that helps us communicate with each other about new services, especially grocery delivery to help during the lockdown. It’s nice to know you have good neighbors and we can count on each other in times like these.
Well back to the recipe, creating a soup out of leftover chicken, sauteed onions and bell peppers is a delightful no-brainer, one that I think most will love. Adding an onion, some dark chili powder and frozen corn, can make a superb pot of soup, turning leftovers fresh and fragrant. A basic pantry boxed chicken broth, becomes an earthy base along with the dried spices, that is not only delicious, but spoon-worthy. I assure you, the second go-around of Chicken Fajitas will definitely serve a tasty purpose.
2 cups of Leftover chicken fajitas – roughly chopped
1 onion, diced
1 tablespoons chili powder
1 teaspoon cumin powder
1 teaspoon onion powder
14 ounce diced tomatoes
1 1/2 cups frozen corn, no need to defrost
3 cups chicken broth
salt & pepper
corn tortillas, optional
- In a large saucepan, add 2 teaspoons of olive oil and place over medium heat. Add onion and saute for 3 minutes. Add chili powder, cumin, onion powder, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, stir. Cook for 1 minute.
- Add tomatoes, corn and broth and turn heat to simmer. Cook for 20 minutes or until flavors come together. Toast tortillas on stove top, or under broiler and serve with soup. Enjoy!