Saturday, December 10, 2011

Fast N Easy Mexican Dinner

Taco Soup

Chicken Fajitas
This was one of the fastest, tastiest and easiest dinners I ever made! It was perfect to warm up the body and the soul in the chilly weather we have been experiencing these days. The soup hit a bit of spicy note with the addition of cayenne pepper. But the soup had it all and it was so comforting, we finished the bowlfuls of soup in no time. I had no idea I would be making this soup until I was asked by hubby 'what's for dinner tonight' on our way back home from work. Didn't feel like having oily, spice laden Indian food for supper, wasn't ready to make phulka rotis or rice, I thought for a minute or so, and replied, taco soup with chicken fajita. I had all the ingredients on hands to make both dishes. And it was really a cinch to make these two dishes for comforting supper.

Normally soup recipes call for pureed tomatoes and some kind of broth. I used canned diced tomato instead. I had a couple of cups of boiled black beans ready to go in my fridge. So it was just a matter of time to start simmering the soup, chop/shred all the add-ins, sauté already cooked chicken and pepper slices, wrap them up and voila, a great fiesta waiting for us at the dining table!

After I took the shot, I realized I forgot to sprinkle some cheddar cheese and the dollop of sour cream on soup, so that's missing from the picture.

Taco Soup
2 cans diced tomato in juice
2 cups tomato juice
1 medium onion, diced
3-4 cloves garlic, diced
1/4 cup oil
1 tsp crushed oregano
2 cups cooked black beans
2 cups frozen corn, thawed
1 tbsp cumin powder
1 tbsp cayenne powder
2 tbsp taco seasoning
Shredded cheddar cheese, sour cream, sliced green onions, avocados for garnish, all optional
How to:
Sauté onion and garlic in oil till fragrant.
Add oregano and rest of the spice mix and stir for a couple of minutes on medium heat.
Now add diced tomatoes, tomato juice, beans, corn and simmer on low heat for about 20 minutes.
Serve hot soup with either tortilla chips or chicken fajita to dunk.

Chicken Fajitas
1-1/2 lb boneless chicken breast, sliced( I used rotisserie chicken breast)
1 each medium green and red peppers, sliced
1 big onion, sliced
1/4 cup oil
1 pack taco/fajita seasoning
8 small tortillas

How to:
Heat oil on medium high heat.
If using raw chicken, cook in oil till no longer pink.
Take out of the oil, add onions to the same oil and cook till translucent.
Add pepper slices, seasoning from the pack and follow the directions on the pack.
Fill up the tortillas with fajita mix, roll up and serve.

Please let your emails/comments keep coming! it's been great and thanks for your kindness and love!


  1. tried it and love it too. thanks for the another award winning recipe.

  2. Both looks super filling and truly comforting.

  3. Delicious n yummy soup and tacos looks very appealing!!