Recipe Korner: Chicken Fajita Soup

This is one of our favorite home made soups.  It's really yummy, creamy and spicy.  

It takes a little preparation if you do it just the way the recipe calls but I think you could do this with left overs as well, either way, I don't think you'll be disappointed.

Chicken Fijita Soup

*Soak 1 cup of black beans the night before, drain and cook about 1 hr. 30 min. or until done (I cook beans ahead and keep them in 1 1/2- 2 cup serv. in the freezer so they're ready when I want to use them or you could use canned).

*1 Roasted chicken meat removed (here you can use left overs or cooked chicken breasts if you prefer)

1 white onion chopped

2 Tbsp. Evoo (Extra Virgin Olive Oil)

3 C V8 spicy tomato juice (or just make your own with tomato paste and water and cayenne to measure 3 cup liquid)

4 c cream

3 c water

1 can corn drained

4 Tbsp Fajita Seasoning (see below)

Saute onions in Evoo, shred whole chicken and place these in crock pot then add V8 juice, cream, water, onions and fajita seasoning and mix well.  Cook on low 2-3 hrs.  Add corn and cooked beans about 30 min before serving.

Fajita Seasoning

(This should be a little more than you'll need so measure and season to taste)

6 tsp ground cumin

2 tsp oregano

1 tsp salt

1 tsp red pepper

1 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

I'm not sure how many serving this actually makes but it is a large batch of soup.  It would probably be around 10 servings.

You can add cheddar or parmesan cheese and I'm a fan of crusty bread or flour tortillas baked or fried in coconut oil served with the soup.  Yummy:)

*Stock photo alert...no pics of this one, sorry;)