Chicken Fajitas and Tortilla Soup

The Flavor of Restaurant-Style Soup Achieved Easily with Leftovers

© Kelly Donlea

Jan 27, 2009

There is a lot to be said for cooking once and eating twice, especially when the second meal is as good as the first. Using leftover fajitas to make tortilla soup is rewarding in the areas of both effort and taste. Make two great meals this week with the effort of one with Chicken Fajitas and Tortilla Soup. The same recipes can be made with steak by substituting 16 ounces of strip or flank steak for the chicken.

Flavorful chicken fajitas are marinated in delicious Mexican seasonings. So when there is some leftover, the seasonings infuse an added broth to make an incredible tasting soup with very little effort. Even more delicious is that the only other things you need to add besides a rich broth are the leftover rice and beans detailed in this recipe. Quick and easy food never tasted so satisfying.

The following recipe for chicken fajitas serves four with enough leftover to make four servings of hearty restaurant-quality soup. If you are cooking for more or less people, adjust amounts accordingly.

Chicken Fajitas Recipe

Ingredients

• 4 chicken breasts, cubed
• 1 package of large flour tortillas
• 1 green pepper, cut into strips
• 1 red or orange bell pepper, cut into strips
• 1 onion, cut into strips
• 1/4 cup Italian dressing
• 2 tablespoons taco seasoning
• 3 tablespoons butter
• 1 cup shredded pepper/jack cheese
• sour cream
• salsa
• shredded lettuce
• 2 cups rice
• 1 can seasoned pinto beans, drained

Directions

1. Add chicken, Italian dressing, and taco seasoning to a large Ziploc bag. Marinate in refrigerator for at least one half hour, up to overnight.
2. Heat 2 tablespoons of butter in large frying pan on stove. Add chicken and vegetables and cook over high heat, stirring frequently until cooked through.
3. Serve fajita meat on tortillas, topped with lettuce, sour cream, salsa, fresh guacamole, and/or cheese, as desired.
4. Meanwhile, cook rice according to package directions. Mix seasoned beans and 1 tablespoon of butter into cooked rice, and stir until warmed through. Continue warming on stove (low setting) if needed for adequate temperature. Serve rice and beans alongside fajitas.

Tortilla Soup Recipe

Ingredients

• Leftover fajita meat and vegetables (approximately 2 cups)
• 4 cups chicken broth
• 1 cup milk
• 2 tablespoons butter
• 2 tablespoons flour
• leftover rice and beans, approximately 1 cup
• tortilla chips
• sour cream
• 2 tablespoons minced cilantro

Directions

1. In a pan on stove, cook butter until bubbling. Add flour and stir until no longer clumpy.
2. Slowly add broth and milk, and continue to stir.
3. Add to broth leftover fajita mixture. Reduce heat to simmer and let cook for 20 minutes, while flavors infuse broth. Add leftover rice and beans and cook for 5 minutes more.
4. Top with tortilla chips, a spoonful of sour cream, and cilantro, as desired.

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