Chicken Fajita Chili
Make this a meal by serving with a side of cheese and avocado quesadillas.
Ingredients (proportions are estimates only, as I never measure):
- · 2 chicken breasts
- · 1 TBS butter
- · 1 large onion
- · 12 mini sweet peppers, or 1-2 whole red, yellow, or orange peppers
- · Optional (carrot, celery, zucchini, kale)
- · 2 TBS taco seasoning
- · 1 TBS chili powder
- · 2 TBS minced, dried garlic
- · 1 large can of diced tomatoes
- · 1 can of chili beans
Cut chicken breasts into chunks and sauté with a TBS or so of butter.
When the chicken begins to brown, add large “fajita style” strips of onions and peppers. I used one whole onion and about 12 mini sweet peppers quartered. Optional additions could also include- diced carrot, celery, zucchini, kale, or other seasonal veggie.
When the chicken is fully cooked, season with chili powder, Penzey’s dried, minced garlic, and taco seasoning (I used about 2 TBS of Penzey’s Bold Taco).
Add one large can of diced tomatoes and one regular sized can of chili beans in sauce. I would’ve also added a can of black beans if it were just for me, but my family gripes when it’s too “beany.”
Simmer on low for at least an hour. I like my soups simmered for a whole day whenever I am able!
Garnish with shredded cheddar cheese, a dollop of sour cream, and tortilla strips. Fresh cilantro would be tasty too if you like cilantro—unlike me.