Spicy Chicken Fajita Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 oz. boiled chicken, shredded1 pkg. Old El Paso Fajita Mix1 Can Progresso Hearty Tomato Soup1 Cup Sliced Mushrooms1/2 cup diced onion3 large carrots, peeled and sliced in rounds 1/4" thick1 32oz. box Swanson Low Sodium Chicken Broth2 tsp. crushed red pepper1/4 tsp. garlic powder1/2 Tbsp. olive oilsalt and pepper to taste
Mix Shredded Chicken and Fajita Mix with 1/2 cup water. All chicken should be coated with seasoning.
In a sauce pan, heat olive oil and cook onion and mushrooms until soft. Season with a small amount of salt and pepper while cooking.
In a pan large enough to combine all ingredients, add chicken broth and bring to a boil. Add carrots and cook until soft, about 15 minutes. Add tomato soup, seasoned chicken, crushed red pepper, garlic and onion mushroom mix. Taste for seasoning and adjust to your specifications. Allow to cook for 15 to 20 minutes.
Serving Size: makes 4, 2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ABBIEGIDDINGS.
In a sauce pan, heat olive oil and cook onion and mushrooms until soft. Season with a small amount of salt and pepper while cooking.
In a pan large enough to combine all ingredients, add chicken broth and bring to a boil. Add carrots and cook until soft, about 15 minutes. Add tomato soup, seasoned chicken, crushed red pepper, garlic and onion mushroom mix. Taste for seasoning and adjust to your specifications. Allow to cook for 15 to 20 minutes.
Serving Size: makes 4, 2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ABBIEGIDDINGS.
Nutritional Info Amount Per Serving
- Calories: 177.7
- Total Fat: 2.8 g
- Cholesterol: 24.7 mg
- Sodium: 1,388.1 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 3.4 g
- Protein: 15.7 g
Member Reviews