Guest post from blogger and member of The Produce Box Kate Kelly
I’m so excited that fall has FINALLY found its way to North Carolina. I was over the hot weather back in May, lol. (So NOT a hot weather gal.) It’s time to break out the sweaters, scarves, hot drinks, and Sensational Fall Soups!
My week was pretty jam packed between soccer practice, dance, robotics, soccer games, and media events, so I needed to choose recipes that would be quick and easy to make. With the lower temps forecasted I decided to pull out my “Sweater Weather” recipes and chose a few yummy soups to make. Although these soup recipes are already pretty simple, buying diced veggies and chicken tenders from The Produce Box help make the prepwork even faster. Simply dump everything in an electric pressure cooker, crock pot, or stock pot, and walk away until finished.
Here are three of my favorite quick and easy fall soups–a Chicken Fajita Soup that is not only “Souper” (see what I did there, lol) flavorful but also low-fat, low-carb, high-protein, and very filling (recipe below), a Chinese 5-Spice Beef Soup with Rice Noodles, and my go-to favorite, 30-minute Chicken Tortilla Soup. (Click here to check out my blog for these recipes and more!)
CHICKEN FAJITA SOUP
This flavourful, easy to make Chicken Fajita Soup is a new family favorite. It takes minimal effort with practically no prep work! And BONUS this is a low-carb, low-fat, high protein dish! Serve with your favorite tex-mex accoutrements such as avocado, crispy tortilla strips, crumbled Queso Fresco, shredded cheese, sour cream or Crema, lime wedges, grilled corn on the cob, and/or chopped cilantro.
- Prep Time: 5 mins
- Cook Time: 25
- Total Time: 30
- Yield: 10 servings
Ingredients
- 1-1/2 lbs chicken tenderloins or boneless skinless chicken breasts
- 2 quarts low-salt chicken broth *see note below for pressure cooker*
- 1 10-ounce can diced tomatoes and green chiles (I used no salt added)
- 1 teaspoon minced dehydrated onion–you may use 1/4 cup medium chopped onion, I just don’t like them
- 4 oz chopped celery, about 2 medium stalks
- 4 oz chopped red pepper, about 1 medium pepper
- 4 oz chopped green pepper, about 1 medium pepper
- 1/2 tablespoon fresh jalapeno (about a 1/2 of a medium jalapeno), chopped and seeded (This can be adjusted depending on how spicy you want your soup. I like spicy. You can substitute pickled jalapenos for a less spicy version, or omit altogether.)
- 1 tsp fresh ground black pepper
- 1 tsp salt free garlic and herb seasoning
- 3/4 tsp ground chipotle pepper
Instructions
- Place 1 quart of broth* in your pressure cooker and add all of the other ingredients. Seal and cook with the vent closed for 25 minutes. (On my older electric pressure cooker I have five settings, Rice, Meat, Veggie, Soup, Stew. Then I can add extra time to each setting. I used the meat setting for 25 minutes.)
- Let the pressure release on its own before opening the top.
- Using a fork shred the chicken (no need to remove from the pot unless you want to).
- Transfer soup to a large bowl, tureen, or other container and add the rest of the hot broth.
- Serve with your favorite toppings and enjoy!
- Place all of the ingredients in a large pot, cook over a medium heat until chicken is cooked.
- Remove the chicken breasts and shred, then return to the pot.
- Serve with your favorite toppings and enjoy!
- Place all of the ingredients in your slow cooker and cook on high for 4 to 6 hours. Continue from step 2 above.
Nutrition
- Serving Size: 1 cup
- Calories: 301
- Sugar: 3.9g
- Sodium: 738
- Fat: 2.6g
- Saturated Fat: 1.9g
- Unsaturated Fat: .7
- Trans Fat: 0
- Carbohydrates: 6.1g
- Fiber: 1.2g
- Protein: 65.9g