Chef sprinkling herbs and spices

Fajita Soup:

Delicious & Nutritious!

A Bowl of Fajita Soup

This spicy soup is delicious plant medicine and natural healing, all in one pot!

 

Rich with antioxidants that boost your immunity, protect against cancers, stimulate digestion, metabolism and more!

 

Vegetarian or meat version, as spicy as you like. This Fajita Soup makes enough for a small army when doubled. Pass the chips and let the fiesta begin!

 

Purchase organic ingredients as best as your circumstances allow. For your health, and the health of the planet!

Meat Version

Ingredients:

 

2 small chopped onions

4-6 cloves garlic minced or pressed

2-3 c. chopped green & sweet peppers

2 T. EVOO (extra-virgin olive oil)

6 c. organic chicken broth

2 c. fresh or canned tomatoes, chopped

4 t. or more chili powder

1 ½ t. ground cumin

1 ½ t. paprika

1 t. oregano

Pinch of cayenne to taste (optional) 

1 t. pink salt 

1 t. black pepper

1 lb. boneless skinless chicken breast

2 c. cooked black beans

1/3 c. fresh chopped cilantro

2 T. fresh lime or lemon juice

1 c. long or short grain brown rice

 

Use organic ingredients especially when choosing the chicken, chicken broth, olive oil, beans, rice and tomatoes.

Vegetarian Version

Ingredients:

 

Organic vegetable broth

Extra cooked black beans and other beans if desired

Extra veggies such as zucchini, green beans, etc. if desired

Preparation:

 

Heat a large cast iron dutch oven or stainless steel soup pot on low-medium heat. Add oil and heat thoroughly. Add peppers and onions and sauté for 3-5 minutes. Add garlic and sauté for one minute longer. Pour in chicken broth and tomatoes. Stir in chili powder, cumin, paprika, and oregano. Allow tomatoes to cook down for 30 minutes or so.

 

Add chicken and bring to a light boil. Reduce heat to low, cover and simmer until chicken has cooked through about 10-15 minutes (chicken should register 165 degrees in center on an instant read thermometer). Transfer chicken to a plate and let rest 5 minutes or so, then cut into small strips. Return chicken to pot, stir in beans, cilantro and lime or lemon juice. Cook another 10-15 minutes. Season with pink salt and pepper to taste.

Add rice to each serving bowl, or soup pot if you plan to eat all your soup right away.

 

Serve warm with a sprinkle of organic cheese or fresh onion slices. Organic tortilla chips softened in your soup bowl will add a nice texture and flavor.

 

Yield: About 8 servings

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