Chicken Fajita Tacos and Chicken Tortilla Soup


Chicken Fajita Tacos and Chicken Tortilla Soup

Make two meals with one set of ingredients. The Blue Bonnet has created a recipe that can work for both a chicken tortilla soup and chicken fajita tacos. Both meals can be made in just a few minutes and provide lots of nutrition for your family. Cook the chicken for both the soup and the tacos to use two nights in a row. Cut your bell peppers and onions at the same time and store in the refrigerator until needed.

Ingredient List for Chicken Fajita Tacos
1 pound chicken breast (sliced)
3 bell peppers--yellow, red and green (sliced)
½ yellow onion (sliced)
2 tomatoes (sliced)
Tortillas (flour or corn)
Salsa, pico de gallo or sour cream (optional)
Garlic salt
Canola Oil

Cooking Directions

1. Place 1 teaspoon canola oil into sauté pan and heat. Add sliced chicken and sprinkle with a pinch of garlic salt and pepper.
2. Cook chicken thoroughly.
3. Add sliced onion, peppers and tomatoes to the sauté pan and cook with the chicken.
4. Remove the vegetables and chicken before anything gets too soggy.
5. Place the chicken and vegetables into tortillas of your choice.
6. Garnish with salsa, pico de gallo or sour cream.
7. Add beans, rice or salad to complete the meal.

Ingredient List for Chicken Tortilla Soups
½ pound chicken breast diced and cooked the same way as the chicken fajita tacos
3 bell peppers--yellow, red and green diced
½ red onion (diced)
1 can diced tomatoes
1 cup cooked corn
4 cups (1 quart) chicken both
Tortillas (flour or corn)
Kosher salt
Cilantro for garnish
Sliced radishes for garnish

Cooking Directions
1. Add cooked chicken, peppers and onions to pot and sauté in 1 teaspoon of canola oil.
2. Add chicken broth and bring to a boil.
3. Add a pinch of kosher salt and pepper.
4. Add cooked corn and can of diced tomatoes.
5. Leave in pot to simmer for as much time as you desire.
6. To serve, garnish with fresh corn tortillas, sliced radishes and cilantro.

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