Fajita Sunrise Soup

Name: Fajita Sunrise Soup
Total time: 24000 s
Yield: 10 servings
Cuisine: American
Ingredients: 8 oz Beef Chorizo; 2 lb Boneless Skinless Chicken Breasts; 1 Green Bell Pepper; 1 Red Bell Pepper; 1 Yellow Bell Pepper; 1 White Onion; 1 Jalapeño; 1/2 bunch Cilantro Heads; 1 tsp salt; 1 tsp white pepper; 1 tbsp ground cumin; 1 tsp paprika; 16 oz chicken broth; 8 oz rotele pasta; 4 cobs of corn

vadle.eldav @cook_3940438

I love Chicken tortilla soups I began to make my own but I wanted to spin up the ingredients to match my taste profile. I fell in love with this soup and so did my family.

vadle.eldav @cook_3940438

I love Chicken tortilla soups I began to make my own but I wanted to spin up the ingredients to match my taste profile. I fell in love with this soup and so did my family.

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Ingredients

6 hours 40 mins

10 servings

8 ozBeef Chorizo
2 lbBoneless Skinless Chicken Breasts
1Green Bell Pepper
1Red Bell Pepper
1Yellow Bell Pepper
1White Onion
1Jalapeño
1/2 bunchCilantro Heads
1 tspsalt
1 tspwhite pepper
1 tbspground cumin
1 tsppaprika
16 ozchicken broth
8 ozrotele pasta
4cobs of corn

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Steps

6 hours 40 mins

1

Thinly slice bell peppers and onions.
2

Grill corn until slightly browned. Let cool and then cut the corn from the cob and add to crockpot.
3

Add all ingredients into crockpot. Filling with water until near full. I cut my jalapeño length wise so heat and juice will absorb into soup.
4

Set to low cook for 8-12 hours.
5

During last 45 minutes, remove jalapeños halves from soup. Add the noodles.
6

When finished shut off heat. Using forks, pull the chicken into shreds and mix up soup. Plate and serve.