Chicken Fajita Soup

I realize that I love chicken, but I promise I cook other things with different meats too! I just had to share this soup. My Dad is huge a fan of it, and he's pretty stubborn about trying new things. He knows what he likes, so why change that? Ha ha.

Chicken Fajita Soup

* 1-2 tbsps vegetable oil
* 1 lb boneless, skinless chicken breasts, cut into strips
* 1 (1.27 oz) packet fajita seasoning
* 1 red bell pepper, cut into thin strips
* 1 green bell pepper, cut into thin strips
* 1 poblano pepper, cut into thin strips (will work with Anaheim pepper as well)
* 1 large onion, cut into thin strips
* 1 (14.5 oz) can fire roasted diced tomatoes
* 1 (15 oz) can seasoned black beans
* 1 (14 oz) can chicken broth
* 1 dash hot sauce
* salt and pepper to taste

-Heat oil in a large soup pot over medium heat.
-Place chicken in the hot oil; cook, stirring occasionally, until brown-about 10 minutes.
-Sprinkle fajita seasoning over the browned chicken and stir well to coat.
-Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken; Stir and cook over medium heat until the vegetables are soft-about 10 minutes.
-Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables.
-Bring the soup to a boil over high heat, then reduce the heat to medium-low and simmer uncovered for 30 minutes, stirring occasionally.
-Season the soup with hot sauce, salt, and pepper to taste before serving.

It's good by itself, or get some French Bread to dip. I love French Bread!

Chicken Pot Pie

I love chicken pot pie. I even love the frozen ones! My homemade chicken pot pie is the bomb.
I have made the handmade crust before, but as most everyone knows, dinner time is always crunch time. Both Alex and I work, so taking the time to make dough and let it refrigerate before using just takes too long. So I have made some changes to my old recipe.

Chicken Pot Pie

*Pillsbury Pie Crust-2 in box
*3-4 boneless skinless chicken breasts-cubed
*handful of fresh green beans-cut into small pieces (not diced or cubed)
* 1 can niblet corn
* 3 red potatoes-cubed
*1 can Cream of Chicken soup
*1/3 - 1/2 cup sour cream
* 1/2 cup shredded cheese
* 1 tbsp crushed red pepper flakes
* 1 tbsp garlic powder
* 1 tbsp onion powder
* 1 tbsp Mediterranean seasoning


-Preheat oven to 350 degrees. Grease pie pan and place bottom crust into pan and up sides
-Cook chicken over medium-high heat. Season with crushed red pepper flakes, garlic powder, onion powder, and Mediterranean seasoning
-Mix veggies/potatoes with soup and sour cream
-Add cooked meat once finished
-Add shredded cheese to filling
-Fill pie pan/crust with filling
-Once filled, place the second pie crust over filling and crimp bottom and top pie crusts together.
-Cover edges of pie crust with tin foil to keep from burning
-Brush melted butter on pie crust
-Make a slit in top of pie crust
-Cook at 350 degrees for 20 minutes; Remove tin foil from edges
-Cook for another 10-15 minutes or until pie crust is flaky and slightly browned

You can put any veggies you would like into your chicken pot pie. My family likes peas and carrots in theirs, but Alex and I like to keep it simple. We have also made a spicy rendition of the chicken pot pie by using chorizo sausage, hot peppers as veggies, and potatoes (or spanish rice). Sounds a little strange, but I promise it's AMAZING! Try it out and mix it up!

Bon appetite!