Daughter, Wife, Mother... this is what I do

Sunday, September 5, 2010

"Light and Refreshing"

I've been wanting to share my meals on my blog because I love reading about other families' meals so much. Here is my first attempt:

"Light and Refreshing": That's what my husband's request was for dinner. I racked my brain, looked in 3 different cook books and on 2 different websites. I found plenty of "Light" meals, but nothing sounded "Refreshing" to me. We'd had fish 3 times last week, and a salad just wasn't hitting the spot in my imagination. Then, I remembered how wonderful Fajita Chicken Soup is! I haven't made it in over a year and it sounded absolutely delicious. I dug out my old recipe (from allrecipes.com) and headed to the grocery store.

Ok, so it's not very "Refreshing," but it is "Light." It's basically LOTS of seasoned veggies and chicken in chicken broth. And come on, who doesn't LOVE fajitas? It's filling and delicious. Probably more ideal for the wintery season... but delicious is delicious no matter the weather, right? The bonus is that it makes ALOT... so if you're cooking for 2 you'll have lots of left overs for lunch, which is quite possibly my favorite thing EVER. Here's the recipe:

(Sorry there's no picture... I'll work on that for next time.)


2 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into strips
1 (1.27 ounce) packet fajita seasoning
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 poblano pepper, cut into thin strips
1 large onion, cut into thin strips
1 (14.5 ounce) can fire roasted diced tomatoes
1 (15 ounce) can seasoned black beans
1 (14 ounce) can chicken broth
1 dash hot sauce
salt and pepper to taste

Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.
Season the soup with hot sauce, salt, and pepper to taste before serving.

* I like to add corn for a little sweetness :)



  1. Good soup is always a win! I have a couple recipes for chilled soups if you'd like me to pass them along. My fav is a cold cucumber soup but i can't eat it anymore because of the cream.

  2. thanks for sharing...i'm making this soup this week!! love you!

  3. This is going to be our dinner! Thanks!