Many of my Facebook friends have asked for my Chicken Taco Soup, I've renamed it.
It's now called...
Chicken Fajita Soup
1 package Chicken Tenderloins
1 Bell Pepper, diced
1 large onion, diced
1 package Hidden Valley Ranch, unmixed
1 package Taco Seasoning, unmixed
1 can Rotel Tomatoes
1 can Mexican Style Diced Tomatoes
1 can Diced Green Chilis
1 can Pinto Bean
1 can Dark Red Kidney Beans
1 can corn
2 1/2 cups water
Thaw Chicken Tenderloins.
Cook Tenderloins in Picante Olive Oil in frying pan, you can add Cilantro or Crushed Red Peppers, depending on how hot you want it.
In a large pot add all the ingredients and the cooked chicken, let simmer for 1 hour.
While the soup is simmering, slice into thin strips the corn tortillas and fry them in about an inch of vegetable oil until crispy.
Once the soup is done you can serve it topped with shredded cheese, sliced green onions, sour cream, olives, or the tortilla strips.
Or you can use all the toppings!
Taco Soup is made the same way, except with 2 pounds of hamburger.
We have decided that we LOVE these two soups and we serve it at least once every two weeks.
I hope that you enjoy it as much as we do.