If you follow me on Instagram, you saw that I made soup the other morning. This stew is easy to make. It’s hearty, filling, and is a great way to incorporate veggies into your diet without much fuss.
Oh, and it’s great with crunched-up tortilla chips and cheese on top!
Let’s get into it!
Chicken Fajita Stew
Ingredients:
- 8-10 cups of chicken stock (I made my own, but you can use canned chicken stock or broth)
- 1 T. Butter
- 2 Onions, diced
- 2 Bell peppers, chopped
- 2 ribs of Celery, diced
- The kernels from 2 ears of corn (about 2-ish cups). You can also use frozen or canned (no salt added)
- 2 Yellow Italian Squash, cut into slices and then quartered
- 2 Tomatoes, diced
- 1 can of heirloom beans
- 1 can of diced tomatoes
- Roughly 3 cups of chopped rotisserie chicken
- 1T. each: cumin, chili powder, garlic powder, oregano
- 1 bay leaf
- Salt and pepper to taste
Directions:
- In a large stock pot, melt butter over medium heat and add onions, bell peppers, and celery. Cook, stirring frequently until onions are translucent.
- Add in stock and remaining ingredients. Simmer over medium/low heat for 30-45 minutes, or longer if you like.
- Serve with quesadillas or top your soup with tortilla chips and shredded/crumbled cheese.
All of the fresh veggies came from our CSA Box! To learn more about our favorite CSA, Yasukochi Family Farms, check out my post here.
This recipe makes 10-12 servings. It freezes well, and yes, like most soups, it’s better the next day.
This recipe is naturally gluten-free.
I’ve been busy this week, and as a result, haven’t had much time to post, but I’ve got all kinds of fun freebies and deals to share.
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We’ve been doing a lot of meat-free nights around here lately. To be honest, meat is really expensive lately, and the kids and I don’t eat it often anyway.
Veteran’s Day is next week, and this year there are some pretty cool.
It’s been chilly here the past few days, and that means sweaters and soup!
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