21 February 2010

By Request...Chicken Fajita Soup

It is a snowy, snowy, snowy, snowy, COLD, cold day. And it's certainly not our first snowy day of the year ...no no no! Not by FAR. We've been watching the white stuff fall since EARLY OCTOBER. And I'm sick of it. Sick and tired. Sick and tired and CRAAAAANKY about it. Something had to be done. So, what could heal a grumpy soul better than a deep bowl of hot chicken soup (besides a large chocolate cake, obviously), right?

The thing is, I'm also pretty worn out and weary of my usual roasted chicken soup recipe (which I have yet to post here...but it's yummy). And I'm tired of trying and failing at multiple "Chicken Tortilla Soup" recipes (especially those with condensed soup listed as primary ingredents...BLECH). So tonight I gave up trying to make chicken tortilla soup and decided, instead, to tackle a soup with the flavors of one of my favorite dishes of childhood...FAJITAS!

Please forgive the lack of photos. I wasn't planning on adding this tonight but since some of my buddies have requested the recipe I figured WTH? Also, you'll have to forgive the somewhat poorly organized list of ingredients and directions. I'm not even entirely sure that all of the measurements listed below are completely accurate. I tend to get a little lazy about writing things down while I cook, especially if I'm feeling grumpy about the weather.

The good news is that this warming stew, along with a big bowl of fresh guacamole and chips (shall I post my guac recipe too?) really DID lift my spirits. It eased the crankiness right out of me. (My family is so grateful.) However, I might have to eat it for breakfast in order to force myself out of the house and into the frigid air tomorow morning...to clean off my car...oh dear...

2 T olive oil
1 T butter
1 medium yellow onion, small dice
1 green pepper, small dice
1/2 red pepper, small dice
3 large cloves garlic, minced
2 tsp cumin
1 tsp coriander
1/2 tsp chili powder
juice from 1 small lime
5-6 cups chicken stock
Meat from 1 rotisserie chicken, chopped or shredded
2 cans black beans, drained and rinsed
1 can crushed fire-roasted tomatoes, pureed (with my stick blender)
2 small cans chopped green chilies
3 T grits (or cornmeal)
Salt & pepper to taste.

Shredded cheese, sour cream and cilantro for garnish

Heat large soup pot or dutch oven over med-high heat. Add butter and oil. Saute onion and pepper until onion is translucent. Stir in seasonings and garlic; cook for 1 min. Add in lime juice, scraping up any browned bits from the bottom of the pan as you stir it in. Stir in chicken stock, chicken, beans, tomato puree, chilies, salt&pepper and grits. Bring to a boil, then reduce heat. Simmer, covered, for at least an hour or up to 3 hours, stirring occasionally and adding more stock/water if necessary if it reduces too much. Taste after about 45 min to see if it needs more seasoning. Alternatively, you can throw all of the above into your crock pot and cook it all day long. :)

Serve in deep bowls, generously topped with cheese, sour cream and a little cilantro.

Confession: Because I happened to have some leftover heavy cream in my refrigerator, I *may* have thrown in a tablespoon (or so) of that as well. :) Just saying...


  1. Yum, Sarah! This sounds awesome - thanks for sharing and for your blog link. I love it! :-)


  2. I'll be trying this...I, too, am quite sick of tortilla soup recipes. I had finally found my favorite at Wolfgang Pucks little place in Cherry Creek and then it had to close.
    I think the thing that grabbed me about this recipe is the grits. I hadn't had grits (or greens) since my Florida days, and you rocked them. I've been craving a bowl of each since last week!