This gluten free, creamy chicken fajita soup is a quick dinner idea the whole family will love!
As we say ‘hello’ to September, it’s also time to welcome back to all things fall… which most importantly includes favorites like chunky sweaters, plaid anything, cute boots and of course, soup.
If Brett were putting in his two cents, fall favorites would include archery hunting, duck opener, elk hunting and mule deer hunting. Basically anything that has to do with hunting season is the number one, two, three… all the number of reasons why he loves fall 🙂
Today we’re kicking off soup month with an instant hit in our house – a gluten free creamy chicken fajita soup. It’s not too spicy but has a little zing with the red pepper flakes. It’s not overly cheesy – you can increase or decrease based on your preferences AND it can be made in the slow cooker or like we did, right on the stove top for a quick meal. Click here for the original, slow-cooker recipe.
I spent yesterday throwing this together in between giving the kitchen a deep clean and keeping peace between the dogs. We dog sat for a friend’s black lab over the long weekend and she is a spunky thing. Brett spent the weekend working on the garage; a little update for you – the sides are now all wrapped and he installed the soffit framing along with some nice accents on the roof line.
This soup was our perfect comfort meal after a long weekend and we enjoyed it together on the couch while finishing up the season of Jack Ryan on Amazon Prime. If you haven’t started it yet, we absolutely loved it and couldn’t recommend it enough!
Gluten Free Creamy Chicken Fajita Soup
This gluten free, creamy chicken fajita soup is a quick and easy dinner the whole family will love!
The soup base
- 3 large chicken breasts cooked + shredded
- 3 1/2 cup chicken broth
- 15 oz can corn drained
- 1 bag frozen fire roasted peppers + onions Trader Joe's
- 3 teaspoons minced garlic
- 1 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes optional
Make it creamy
- 4 oz freshly shredded white sharp cheddar cheese
- 4 oz freshly shredded pepper jack cheese
- 1 cup heavy whipping cream
- 4 tablespoons gluten free flour
- tortilla strips/chips
- shredded cheese
- sour cream
In a large sauce pan, combine all 'the soup base' ingredients and bring to boil
Reduce to simmer and stir in the 'make it creamy' ingredients
Simmer for fifteen to twenty minutes, until soup thickens, stirring occasionally
Add your desired toppings and enjoy!
Happy soup month, friends!
All our best,
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