What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Fajita Tortilla Soup! Last summer when my garden was at its peak, I spent what felt like hours preparing veggies for the freezer. Among them were poblano, bell, and jalapeño peppers. Poblanos were cut into strips, bell peppers were chopped, and jalapeño peppers were sliced. It turns out, they are ideal for using in stir fry, cooked, or baked recipes. By storing the peppers in ziplock bags, I can take out what I need and reseal the rest for later. I also roasted a turkey and froze the surplus in manageable portions, which kept us from getting tired of eating it several days in a row. Now I get to reap the rewards.
FAJITA TORTILLA SOUP
Ingredients:
1-2 tablespoons olive oil
1 yellow onion, chopped
4 poblano peppers, cored, seeded, and cut into strips
1 green bell pepper, chopped with stem and seeds removed
2 cloves garlic, minced
1 tablespoon oregano
1/8 teaspoon red pepper flakes
32 ounces chicken broth
2 Roma tomatoes, diced
2 cups shredded turkey, precooked
14-ounce can black beans, drained
14-ounce can refried beans (optional)
2 cups Monterey Jack cheese, shredded
Tortilla chips
Jalapeño peppers, sliced
Instructions:
In a deep large skillet, warm olive oil over medium heat. Sauté yellow onion slices, poblano pepper slices, green peppers, and minced garlic. After five minutes, sprinkle oregano and red pepper flakes over all. Add chicken broth, diced tomatoes, shredded turkey, and black beans. Stir well to combine ingredients. Lower heat, cover, and simmer soup for 20 minutes. For a thicker consistency, gradually stir in refried beans. You may not need an entire can. If the soup becomes too thick, add a little water. Continue warming soup until heated through. Top with Monterey Jack shredded cheese. Place the lid over the pan to melt the cheese. Spoon into bowls. Serve immediately with tortilla chips and sliced jalapeño peppers.
I will have this soup anytime, Gail. Turkey can be free and enjoy life too, and the chicken.
The olive oil makes tasty soups!
Joanna
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I use olive oil often. Not only do I like the flavor, it likes me. 💜🍃
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Thank you, Gail, for your wisdom!
Joanna
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Have a great weekend. 🌸🌷
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This looks and sounds amazing, adding it to my menu this week!
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Thanks very much. Enjoy. If you like it, get back to me. 🍃🌶
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I see this in my future.
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I see you enjoying it. 👀🍃
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Love to prep ahead…all kinds of things. Especially fresh!
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The taste is worth the planning. 😋🌿
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Reblogged this on NEW BLOG HERE >> https:/BOOKS.ESLARN-NET.DE.
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Olé. 🪅🪅🪅
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Yummy! xx Michael
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Soup Season is right around the corner. 💫
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