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RSS Channel: Comments on: Chicken Fajita Soup
with a sprinkle of fancy
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By: Robin Lockwood
What is the serving size for this recipe?

By: Cheryl
This is such a a good soup! I'll be making it again!

By: Fiona
Killer soup! My husband asked me to make much more often. So so delicious

By: Bernie LeVeque
Would be a 5-star recipe if you used chicken thighs. Don't mind the spice haters, some people think mayo is too spicy.

By: Paula
Delicious and balanced.

By: Elise Elliott
My husband and I loved this. I left the rice out to reduce the carbs and still fantastic!

By: Jackson Cougar
So delicious! Used Italian-style canned diced tomatoes and pinot beans in lieu of fire roasted tomatoes and black beans as I didn't have those in my pantry. Turned out great! This recipe is definitely going in my fall/winter rotation.

By: Debi
This was amazing. I used pulled Chicken from Costco for the meat and added it the last 45 minutes. I was out of cilantro and just skipped it. Also, I only had one green pepper, so I added a jalapeño pepper (seeded). It was so good. Perfect cool weather soup. I used brown jasmine rice for the base.

By: Erica
This is really good!!! i added corn and garlic/onion powder. and instead of rice i used corn chips

By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/chicken-fajita-and-rice-soup/comment-page-3/#comment-610039">Bethany</a>. I would summer it in the soup probably about 20 minutes, then add the extra liquid you’d cook the rice in to the soup. Glad you’ve enjoyed it!