Chicken Fajita Soup - Modified version of THIS Ina Garten recipe
I have been making this soup for several years. Although I love Ina Garten’s recipes, I always modify this specific recipe. The first time I made this Mexican chicken soup, it wasn’t very spicy, and it was very tomato heavy.
The changes I make:
- I add corn (usually half a bag of frozen corn)
- I add 4-6 jalapeno peppers (Not 2-4)
- I add almost double the veggies
- I use a little less than half of the required crushed tomatoes
- I add about 4 drops of hot sauce
- I add a teaspoon of chili powder
- I double the cumin to 2 teaspoons
- I add a teaspoon of onion powder
I am actually (mildly) allergic to tomatoes, too much tomato can make me physically sick. That is why I cut the amount of tomato in half. This is also why I eat my pasta with Alfredo, or blush sauce. I may be Italian, but tomatoes and I aren’t friends. (I say I am fail-talian.)
If you’re looking for a different take on chicken soup, give this recipe a try. It’s especially yummy with broken tortilla chips on top. (Which is a GREAT way to use up all the broken chips at the bottom of the bag.)
© Maria Smith http://poison-and-antidote.net
Like me on facebook to keep up with all my adventures!
No comments:
Post a Comment