bakingwithbooks: Chicken & Shrimp Fajita Soup A personal favorite that I recently came
bakingwithbooks: Chicken & Shrimp Fajita Soup A personal favorite that I recently came up with. It’s spicy and spice-filled. It’s absolutely perfect on a cold winter day. Ingredients 1 ½ lb chicken thighs, cut into bite-sized pieces ½ lb large shrimp, peeled, deveined, tail-off½ large onion, finely chopped ½ of one yellow, green, orange, and red bell pepper, cut into strips and then halved 6 large cloves garlic, minced 1 28oz can crushed tomatoes1 can black beans, rinsed 3 cups chicken broth 2 tbsp tomato paste 3 chipotle peppers in adobo sauce, chopped 1-2 tbsp adobo sauce Seasoning blend: 1 tbsp granulated onion, 1 tbsp hot paprika, 1 tbsp ground black pepper, 1 tbsp dried cilantro, 2 tsp ancho chili power, 2 tsp smoked paprika, 2 tsp granulated onion, 2 tsp cumin, 1 tsp ground chipotle pepperNOTE: You will not use all of the seasoning blend unless you want your soup heavily spiced. Save the remainder of the spice blend in a small glass jar or airtight container 1 serrano pepper, chopped with seeds, optional Kosher salt to taste Olive oil Fresh cilantro for garnish Directions for Dutch Oven Heat a dutch oven over medium heat for 10 minutes. In a small bowl, toss the chicken thighs in a few tbsp of olive oil and season generously with the spice blend. Season with kosher salt to taste.Once the dutch oven has come to temperature, add in a few tbsp of olive oil and brown the chicken on all sides for about 3 minutes. Once the chicken has browned, remove the chicken with a slotted spoon to a clean plate/bowl, leaving behind the juice. In the same juice, sweat your onions, garlic, and bell peppers until they have slightly softened. Once the vegetables have softened, add in the chicken, crushed tomatoes, black beans, tomato paste, and chicken broth. Season to taste Raise the heat to a simmer and cover with a lid to cook for 1.5 hours. After 1 hour, reduce the heat and vent the lid to allow some of the liquid to evaporate.After 1.5 hours, season to taste and add in the chipotle peppers, adobo sauce, shrimp and cilantro.Allow to cook with the lid vented for 5-10 minutes. During this time, the soup should thicken considerably but still have liquid. Adjust the seasoning to your preferred taste and serve. Directions for Crockpot Heat a pan over medium heat for 10 minutes. In a small bowl, toss the chicken thighs in a few tbsp of olive oil and season generously with the spice blend. Season with kosher salt to taste.Once the pan has come to temperature, add in a few tbsp of olive oil and brown the chicken on all sides for about 3 minutes. Once the chicken has browned, place the chicken and its juice into the crockpot. Add in all ingredients except the shrimp and cilantro and cook on high for 4 hours. After 1.5 hours, season to taste and add in the shrimp and cilantro and cook on high for another 15-20 minutes until shrimp have cooked through. Adjust the seasoning to your preferred taste and serve. Enjoy! -- source link