Thursday, November 01, 2007

Trader Joe's Fajita Soup

I hadn’t planned to make tonight’s soup a tribute to Oakland getting two new Trader Joe’s markets but it ended up that way.

Originally I planned a soup to use up a plethora of peppers I had in the fridge but it kind of morphed after my inaugural trip to one of the new TJ’s. The Future Pastry Chef loved this soup so I’ll revise it in the near future without the TJ ingredients so it can be made without any special trips to the store.

Some notes: I used frozen roasted corn kernels ( a freezer favorite of mine, try it in this smoky corn soup, too), you could sub regular frozen corn and/or add a can of drained, rinsed beans. (I would have used both the roasted corn and the beans except that the FPC is not a big fan of bean soups.) If you can’t get the chicken in pollo asado marinade, use any grilled chicken and add more seasoning to the soup when you add the chicken stock, such as a few dashes of hot sauce and a dash each of cumin and oregano. You can use regular plain yogurt or sour cream to replace the TJ Greek yogurt.

Trader Joe's Fajita Soup
Serves 4-6

2 tbs grape seed or other vegetable oil
½ medium onion, sliced into thin slivers about 1 and 1/2 inches long
2 garlic cloves, finely chopped
2 medium carrots, sliced into rounds
2 medium red and/or yellow bell peppers, cored and seeded and sliced into thin strips about 1 and ½ inches long
1-29 ounce can peeled Italian plum tomatoes with juices
1 quart of chicken stock
1 ½ cups of Trader Joe’s frozen roasted corn kernels
1-15 oz. can of black or pinto beans, drained and rinsed (optional)
1 to 1 ½ pounds of Trader Joe’s boneless and skinless chicken breasts in asado marinade (labeled Pollo Asado), grilled, cooled and then hand shredded into large chunks or strips
Salt and Pepper
Toppings: Trader Joe’s Non-Fat Greek Yogurt, avocado slices, chopped cilantro, chopped green onion, salsa

Tortilla chips and/or tortillas

Heat oil in a large pot over medium heat. Add onions and sauté until softened, add garlic and sauté until just beginning to color. Add carrots and let cook a bit, stirring frequently. Add pepper strips and sauté until beginning to soften. Add tomatoes and juices, breaking tomatoes into large chunks with a cooking spoon. Add corn and beans (if using) and chicken stock, stir well. Cover and let cook until the soup comes to a simmer, then add in chicken. Add salt and pepper to taste. Cover and simmer until vegetables are cooked through and the chicken is thoroughly heated. Taste and correct seasonings. This recipe is on the mild side, you might want to spice it up with some hot sauce to taste as well. Ladle into bowls and serve with choice of toppings and accompaniments. If using the chips, try putting some on the bottom of the bowl and ladling the soup over them.

I still had a plentiful number of peppers I needed to use up, so click here to see what I did with them.

1 comment:

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