This was actually better than I thought it would be. Since my family doesn’t do spicy very well, I leaned toward the milder versions of some ingredients and it was still plenty spicy for us. It tasted excellent with the tortilla chips though (meaning not so hot) but my nose was running by the time I got to the bottom of my bowl. Still a very good soup recipe, easy to throw together, and you don’t need to double it unless you’re feeding an army. We had leftovers for at least 2-3 other dinners so I froze them.
1/2 c. chopped onion
1 tsp minced garlic
2 Tbsp olive oil
Cooked, shredded chicken
1 pkg fajita seasoning
1 can whole kernal corn
1 can black beans
1 can Mexican-style stewed tomatoes (I used Tex Mex diced tomatoes)
1 can chopped green chilies
3 c. water
1 bag ready rice, Spanish style (I used a mild flavor of rice)
1 can Cheddar Cheese soup (I used Fiesta Nacho Cheese soup)
- In a large soup pot, saute onion & garlic in oil until tender.
- Add chicken and fajita seasoning, mix well.
- Stir in corn, beans, tomatoes, chilies, water and rice. Bring mixture to a boil, then reduce heat, cover and simmer 5 minutes.
- Stir in cheese soup and heat through.
- Serve with tortilla chips to dip or crumble over top.