Sunday, February 10, 2008

Chicken Fajita Soup

Chicken Fajita Soup
(Shelia B.)

2 pounds of chicken tenderloins (diced into ½ inch pieces)
6 14.5 oz cans of tomatoes with jalapenos (Kroger Brand)
1 lb bag of Kroger’s frozen three peppers and onion blend
1 lb bag of frozen carrots (sliced)
1 lb bag of frozen corn
½ of a 1 lb bag of diced frozen onion
3 packages of Fajita seasoning (found in the Mexican Section, Kroger Brand)
1 1lb bag of dry black beans cooked and rinsed or you can use 4 cans of black beans rinsed.

Add chicken broth or water to fill crock pot

I place all ingredients in the crock pot and turn on with liquid until it is capable of being stirred well. Cook on low for 10 hours until chicken is done. You may need to add water as it cooks.

Enjoy!! However, those that is early out from surgery, watch the corn, everything else should be okay, but eat around or omit the corn. This can also be pureed for a good meal.

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