We are back to school and back to Awana on Wednesday nights, which means soup! Fajita Soup to be specific. It was scrumptious and another great cold weather meal.
I did make a few (several?) adjustments from the original recipe. I started by sauteing one red pepper and half of a bag of frozen green peppers, alongside one red onion. I added some precooked, frozen, shredded chicken breast when I added the broth and next ingredients.
Since I grocery shopped with an almost snowstorm bearing down on us, green enchilada sauce was no where to be found. I've used green taco sauce in this soup, so I figured it would probably work in this instance too. It turned out to be a great substitution. I decided not to risk the heat of all the recommended green chilies, so I added about a tablespoon instead the 1/4 cup in the recipe.
My last set of modifications included swapping 2% fiesta cheese blend instead of full fat, and plain Greek yogurt instead of sour cream. The soup was still very creamy and delicious. A great trade. I also failed to see that fajita seasoning mix was on the ingredient list so I ended up adding one tablespoon of this mix instead. Another easy swap. I omitted the cilantro, because sometimes cilantro just takes over and you taste little else.
We topped our soup with an extra dollop of Greek yogurt, a sprinkle of cheese, a few chives, and crumbled tortilla chips. Yummo.
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