Well it’s that time again to begin prepping for dinner Wednesday night. I was under the weather on Monday so I will prep this sucker on Tuesday to throw together before bowling on Wednesday. Since the weather has not improved and we’ve been seeing rainy chilly weather I decided I wanted to do another soup. Little did I know we were going to have a heat wave in October requiring shorts to be worn by all at bowling. I later regretted this decision when a storm blew through with 60 MPH and a couple flash monsoons and I forgot to bring warm pants for after bowling shenanigans.
- Chicken Breast – 2 lb
- Onion – 2 Large
- Green Pepper – 1
- Red Pepper – 1
- Orange Pepper – 1
- Yellow Pepper – 1
- Rotel – 2 Cans (Optional)
- Chicken Broth – 32 oz
- Cream Cheese – 16 oz
- Fajita Seasoning – 1 Package
- Fresh Cilantro – Garnish
- Pepper to taste
This was seriously the easiest thing I have ever made, and the first time I have ever attempted to make a soup on my own without following a recipe. We opted to cut all the vegetables the night before then toss them in a ziplock bag. Stella wanted to cut them in strips and I chose squares to make it easier to eat.
When we arrived home from work on Wednesday night we layered everything in the crock pot, set it to low for 8 hours and left for bowling. Super easy. I would suggest stirring when you have that option.
I wasn’t sure exactly how I wanted to layer the soup. Do I do the chicken first or the cheese? I considered the veggies first but I didn’t want them to overcook and become mushy. Do I really want rotel? After all does anyone put tomatoes on their fajitas? After much debate Stella and I chose to leave them out. My family however all suggested we add it for flavor. Well a little too late at that point.
I planned all along to shred the chicken so I wanted the chicken to be easy to pull out of the crock pot. I ended up layering the soup with the chicken first, sprinkled with a little of the fajita seasoning, added the cheese, peppers and onion, sprinkled the remaining fajita seasoning over the veggies and poured the broth over everything.
BOOM!! Super easy, set it and forget it!! Upon our arrival home it smelled like the best Mexican restaurant I could imagine. I was so excited!! We popped open the crock pot to pull out the chicken. I am sayin! This chicken just fell apart it was so tender and juicy I couldn’t believe it.
Before we shredded the chicken we gave the soup a good stir to incorporate all the yumminess! It took us longer to find a fancy plate than it did to pull the chicken apart. Toss the chicken in and give it a good stir! I was sooooo excited.
I garnished mine with some parmesan cheese (I put parm on freaking everything, regardless of what it is) and a bit of fresh cilantro. Stella and I have been talking about this recipe and it wouldn’t hurt to toss in some mexican cheese to thicken this bad boy up or maybe even adding a little flour or cornstarch to keep it GF. All I can say is yummo and I cannot wait to have more for lunch!!
- Cut all veggies.
- Add chicken to crock pot
- Sprinkle chicken with half the fajita seasoning
- Add cream cheese
- Add veggies
- Sprinkle veggies with remaining fajita seasoning
- Pour chicken broth over veggies
- Set it and forget it.
Don’t forget to line your crock pot, I use these Extra Large Slow Cooker Liners Fits Up To 7-8 Quart Crock Pots 40 Ct
For less mess try these Blue Ceramic Mason Jar Spoon Rest by World Market
To see more recipes from Stella and Jay click here: Recipes
-Stella & Jay