My hubby insisted that I include the Spanish word “fiesta” in the title, because he said it was like a party in his mouth! And I could not agree more! After he came home from the store a few weeks ago with some sausage called “fajita chicken sausage” by Guy Fieri, I have been pondering exactly what to make with it. I had several ideas jotted down, but couldn’t quite get around the title of the sausage! I wanted some type of “fajita something”!  We’ve been on a soup kick lately, so soup it was going to be! 😀 

 

 

I had so much fun creating this monster pot I felt like Dr. Frankenstein! Above are just some of the main ingredients that went into this mess! 😀 (The bottom can in the back is white shoepeg corn, and I tossed the quarter of a zuke back into the freezer. Bottom right corner.)

The sausage had pretty good flavor, not bad at all, but it could’ve had a bit more and a coarser grind for my own personal taste. But as I said, it still worked just fine! 😀 And look how pretty it is! 😀 It’s precooked, so it would be perfect sliced and used as is for parties no problem! 😉 

 

 

Rainbow steam!!!! 😀

 

 

I seared the sausage and set it aside, then diced up some onions and chicken breasts and seasoned everything really well, and just added it to the same frying pan with all that yummy goodness left in there from the sausage. 😉 

 

 

I simply just dug into my pepper stash from the summer out of the freezer, and picked out a nice mixed bunch of all colors, flavors and heat indexes.

Since everyone’s tolerance to heat is completely different, you can add whatever kinds of peppers you like. I chose yellow bell, green bell, cubanelle, pimiento, jalapeños, and a hot green chili pepper! So choose a nice mix of your own favorites adding lots of flavor! 😀 

 

 

The main thing is to just use 2 1/2 – 3 cups diced peppers is all! 😀 

 

 

I let them thaw while I was gathering anything and everything else in the house that I wanted in there which ended up including mushrooms, too. Then I just sautéed it all together!

 

 

Looking pretty good, isn’t it? 😀

 

 

When it’s almost done, add the mushrooms so that they don’t overcook. Then just fold in the seared sausage, cover it, and set it aside. 

 

 

The rest is just your basic soup-making process of a roux, chicken stock/bouillon, seasonings, cheese, and cream.  Plus a few extra ingredients such as the black beans and corn! 

 

 

There was plenty of broth, so you could even add in some more beans or even some cooked rice if you’d like. But I had some serious plans for sopping up that broth! 😉  

 

 

I made some Mexican bread rolls to go along with our soup, and it was an incredibly tasty meal!! (Those rolls also came out to die for, and really went well with this soup! I highly recommend making them!)

Friends, there are a lot of “cheater” fajita soups out there. Most have about 4-5 ingredients, but use pre-made seasoning packets, (yuck), and not much else really. From scratch is always better. There’s just simply no comparison. So plan your meals wisely, and on a day off, just have fun and enjoy your kitchen, and make a nice pot of soup homemade.   

I know my recipes look “lengthy” sometimes. More times than not, actually. But most of the time it’s just a nice blend of spices, and nothing that you probably don’t already have on hand. So I really do hope that you give a few a shot. Especially this one. This soup really rocked, and believe me, I’m no chef, I just plain cook my tail off. Anyone can do it. I promise! 😉 😀 

I hope you enjoy, and I’ll see you all soon! ~Kelly

~*~

*We enjoyed this soup immensely with my homemade Mexican Bolillo Rolls for sopping that incredibly delicious, creamy-dreamy-cheesy broth!

*Disclaimer: This is not a paid endorsement. All opinions of products are 100% my own.

 

¡Fiesta! Chicken & Sausage Fajita Soup

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Ingredients

• 2 (12 oz.) pkgs. Guy Fieri's Fajita Chicken Sausages, sliced
• 1 Tbl. vegetable oil
• 2 extra-large chicken breasts, trimmed of fat and cut into large bite-sized pieces
• 1 Tbl. vegetable oil
• 2 1/2 - 3 cups mixed peppers, diced, (kinds and size to preference)
• 1 onion, large diced
• 1 tsp. cumin
• 1/4 tsp. each: chili powder, paprika, coarse ground black pepper, garlic powder, oregano and crushed red pepper
• 1 (8 oz.) carton fresh sliced mushrooms
• 2 1/2 cups water
• 1 1/2 Tbl. Better Than Bouillon Chicken Base
• 2 bay leaves
• 8 Tbl. butter
• 1/2 cup flour
• 1 (32 oz.) box chicken broth
• 2 cups heavy cream
• 1 1/4 tsp. cumin
• 1 tsp. chipotle chilies in adobo
• 1/2 tsp. crushed red pepper
• 1/4 tsp. chili powder
• 1/8 tsp. each: paprika, oregano, garlic powder, coarse ground pepper
• 16 oz. Velveeta Queso Blanco cheese, diced
• 1 (14.5 oz.) can Hunt's Diced Tomatoes with Spicy Red Peppers, undrained
• 1 (15.5 oz.) can Goya Black Beans, rinsed and drained
• 1 (11 oz.) can white shoepeg corn, drained
• 1 cup cooked rice, optional

Instructions

In large frying pan, add sliced sausage and oil and sear each side over medium high heat, about 3 - 4 minutes. Remove from pan to a bowl, promptly. Set aside.

In same frying pan, add another Tbl. oil and heat over medium heat. Add cut up chicken, peppers, onion, cumin, and the 1/4 tsp. seasonings. Stir well and sauté until almost done. Add mushrooms and sauté another 2 minutes. Remove from heat, fold in cooked sausage, cover and set aside.

In large glass measuring pitcher, bring water and bouillon base to a boil in the microwave. Stir to dissolve and add bay leaves to steep, set aside.

In medium stock pot, melt butter over medium heat. Whisk in flour and cook, stirring, for 3 minutes. Do not brown.

Slowly whisk in chicken broth, cream, bouillon (with bay leaves), and rest of seasonings. Stir over medium heat until this comes to just a boil and thickened. Lower heat to a LOW simmer. Stir in chipotle chilies in adobo, crushed red pepper, chili powder, and the 1/8 tsp. seasonings.

Add queso blanco cheese and stir until completely melted.

Stir in rest of ingredients, plus frying pan full of chicken, peppers and sausage, etc., and heat through. Just a few minutes.

Let cool down just a bit, then ladle into bowls and top with favorite toppings of choice if desired.

Serve hot with my Mexican Bolillo Rolls for sopping!