Baked Chicken Fajitas

Baked Chicken Fajitas

1 T chili powder

2 t paprika

1 t onion powder

1 t garlic powder

1/2 t cumin

1 t salt

1/8 t cayenne, opt

1 onion, cut in 1/4" strips

3 bell peppers, cut in 1/4" strips

1 lb chicken, cut in thin strips

juice of 3 limes, separated

tortillas

Optional toppings: sour cream, cilantro, cheese, avocado, tomatoes, guacamole

1. Preheat oven to 425* and line a baking sheet with foil.

2. Mix all spices in a gallon bag; add onions, peppers, and chicken.

3. Shake bag until everything is well coated; add juice of two limes and shake again.

{3a. Place bag in fridge to marinate for at least an hour}

4. Spread chicken and vegetables on baking sheet and bake for 25 minutes, until chicken is cooked through. Squeeze juice of half of the remaining lime over baking sheet and serve with tortillas.

Slow Cooker Chicken & Pink Sauce

Slow Cooker Chicken & Pink Sauce

24 oz jar marinara sauce

1 onion, diced

2 cloves garlic, minced

1 lb chicken, cubed

salt and pepper, to taste

1 t Italian seasoning

2 bay leaves

11 oz Alfredo sauce

8 oz cream cheese

1 lb pasta, cooked

fresh basil, for garnish

1. Place a thin layer of marinara sauce in the bottom of slow cooker; add onion, garlic, chicken, seasonings, and Alfredo sauce.

2. Cook on low for 6 hours, or on high for 4 hours; stir in cream cheese about a half hour before serving.

3. Remove bay leaves and serve over pasta, garnished with basil.

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Best Chicken Salad

Best Chicken Salad

2 T vinegar

2 t salt

1 t pepper

1 c mayo

1 c sour cream 

4 celery ribs, sliced

1 bunch green onions, sliced

5 chicken breasts, cooked and shredded

1. Mix vinegar, salt, pepper, mayonnaise, and sour cream in a medium bowl; stir in celery, green onions, and chicken. Let sit a few hours, or overnight, in the fridge for best flavor.

Pesto Feta Chicken Casserole

Pesto Chicken Casserole with Feta

3 chicken breasts

salt and pepper, to taste

2 T butter 

1/3 c pesto

2 cloves garlic, minced

1 c whipping cream

2 cans olives, drained and chopped

2 cans French-cut green beans, drained

8 oz feta cheese, cubed

 

1. Preheat oven to 400*.

2. Cut chicken into bite sized pieces and sprinkle with salt and pepper. Melt butter in a large pan and fry chicken, in batches, over medium-high heat until golden brown.

3. In a small bowl, combine pesto, garlic, & whipping cream.

4. In a 9x13 pan, place chicken, olives, & feta; pour in pesto mixture.

5. Bake for 20-30 minutes, until bubbly and edges are slightly browned.

Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

Marinade

1- 13.5 oz can coconut milk

3 T fish sauce

2 t curry powder

1 T brown sugar

3 T cilantro

2 t tumeric

2 t salt

pepper, to taste

4 chicken breasts, sliced into about 1" wide strips

up to 16 large bamboo skewers, soaked in cold water*

Peanut Sauce (makes about 1 cup)

2/3 c chicken broth

1/2 c peanut butter

2 T soy sauce

4 t honey

2 t Sriracha

2 t grated ginger

3 cloves garlic, minced

lime wedges, for garnish

3 T cilantro, for garnish

3 T chopped peanuts, for garnish

1. In a large bowl or gallon zipper bag, mix marinade ingredients. Add chicken and toss to coat. Refrigerate for at least 4 hours.

2. Preheat oven to 425*. Line two half sheet pans with foil and top with wire racks; lightly grease both.

3. Combine peanut sauce ingredients in a medium saucepan and whisk well. Bring to a boil, reduce to simmer and cook, stirring constantly until smooth, about 5 minutes. Set aside to cool to room temperature.

4. Skewer the chicken and lay skewers on wire racks. Cook for 20-24 minutes, rotating pans halfway through, until cooked through.

Serve with limes and peanut sauce, garnished with cilantro and peanuts. Basmati rice would be an excellent side.

*Or slice into chunks and cook in a 9x13 pan - same temperature & time. Liquid will separate, just soak up the water and serve.

{Chicken} Alfredo

{Chicken} Alfredo
1/2 c butter
2 c heavy whipping cream
4 oz cream cheese
1/2 t minced garlic
1 t garlic powder
1 t Italian seasoning
1/4 t salt
1/4 t pepper
1 c Parmesan cheese
cooked chicken, cubed or shredded

1. In a medium pot, heat butter, cream, and cream cheese over medium heat until melted.
2. Whisk in garlic, garlic powder, Italian seasoning, salt, and pepper; and then Parmesan.
3. Bring to a simmer and cook until it starts to thicken, about 5 minutes. Stir in chicken.
Serve over vegetables or pasta.

Jalapeno Popper Chicken Casserole

Jalapeno Popper Chicken Casserole
2 boneless, skinless chicken breasts, cut in bite-sized pieces
4 T butter, divided
salt and pepper, to taste

1 onion, diced
5 slices bacon, chopped
2 jalapenos, seeded and sliced
1/2 c mayonnaise
8 oz cream cheese, softened

1 c Cheddar cheese
1 c Parmesan cheese

1. Preheat oven to 400*.
2. Spread 3 tablespoons butter on the bottom of an 8x8 pan and sprinkle with chicken; season with salt and pepper and bake for 20 minutes, until chicken is cooked through; set aside.
3. Meanwhile, saute onion in remaining butter until softened; add bacon and jalapenos, and cook until bacon is browned; set aside.
4. In a medium bowl, combine mayonnaise and cheeses; stir in jalapeno mixture.
5. Combine jalapeno mixture with chicken and bake for another 15 minutes, until golden brown.

Tuscan Chicken Pasta - Pressure Cooker

Tuscan Chicken Pasta
2 boneless, skinless chicken breasts
2 t paprika
salt and pepper, to taste
1 T olive oil


2 T butter
1 c diced onion
1 t basil
1 t garlic powder
1 t Italian seasoning
4 1/4 c chicken broth
1 c milk
12 oz cavatappi pasta
6 oz cream cheese, softened
1 1/2 c Parmesan cheese
8 oz sun-dried tomatoes, drained and chopped
4 oz fresh spinach

1. Season chicken on both sides with paprika, salt, and pepper.
2. Turn pressure on "saute"; add olive oil once it's hot.
3. Cook chicken breasts for 2 minutes on each side, until browned outside; set aside.
4. Add butter and onion to the pot and saute for 2 minutes, until onion is soft; add seasonings, chicken broth, milk, pasta, and chicken. Cook on manual for 5 minutes.
5. Release steam; remove chicken and shred.
6. Stir cream cheese into pasta until melted and smooth; stir in Parmesan, tomatoes, spinach, and chicken.

Chicken Caprese Flatbread

Chicken Caprese Flatbread
6 large flatbreads
olive oil
2 chicken breasts, cooked and shredded
4 oz pesto
4 c mozzarella cheese
5-6 roma tomatoes, chopped
1 c Parmesan cheese
1 c fresh basil, sliced
balsamic vinegar, opt

1. Preheat oven to 500* and line two sheet pans with foil or parchment paper.
2. Brush olive oil on flatbreads. Toss chicken in pesto.
3. Layer flatbreads with mozzarella, tomatoes, chicken, and Parmesan.
4. Bake for 10-12 minutes, until cheese is golden brown.
5. Top with basil and balsamic vinegar before serving.

(Chicken) Pesto Pasta

(Chicken) Pesto Pasta
16 oz penne or rotini
2-4 chicken breasts, diced (opt*)
salt, pepper, olive oil
1 1/2 c whipping cream
1/2 c pesto
1 c Parmesan cheese, plus more for garnish
2 roma tomatoes, diced

1. Boil noodles in salty water.
2. Pat chicken dry, season with salt and pepper, and cook in a little bit of olive oil.
3. Once chicken is cooked, stir in cream, pesto, and cheese.
4. Drain noodles and add to chicken; mix well.
Garnish with tomatoes and more cheese.
*If not using chicken, just mix remaining ingredients with cooked, drained pasta.

One Pan Italian Chicken Dinner

One Pan Italian Chicken Dinner
3 chicken breasts, cubed
2 cans green beans, drained
6 large red potatoes, diced
1 stick butter, cubed
1 envelope zesty Italian dressing mix

1. Preheat oven to 350* and grease a 9x13 pan.
2. Place chicken down the center of the pan, lay green beans and potatoes on either side of chicken.
3. Arrange pats of butter on top of chicken and vegetables; sprinkle with Italian dressing mix.
4. Cover with foil and bake for an hour.

Sweet & Sour Chicken [Cook's Country recipe]

Sweet & Sour Chicken
Sauce
1 T cornstarch
1/2 c + 1 T water
1/2 c pineapple juice
1/2 c orange juice
1/2 c vinegar
1/2 c sugar
3 T ketchup
1/4 t red pepper flakes
Chicken 
1 lb chicken breasts, cubed
salt and pepper
1 c flour
1 c cornstarch
2 t baking powder
1/2 t baking soda
1 1/4 c water
vegetable oil
2 bell peppers, cut into 1" pieces
6 green onions, cut into 1" pieces

Sauce
1. Dissolve cornstarch in 1 tablespoon water in a small bowl and set aside.
2. In a medium pot, combine juices, vinegar, sugar, ketchup, pepper flakes, and remaining 1/2 cup water and bring to a boil over medium-high heat; reduce heat to medium and simmer until reduced to about 1 1/2 cups, about 8-10 minutes.
3. Whisk in reserved cornstarch mixture and cook until thickened, about a minute; remove from heat, cover, and keep warm, stirring occasionally.

Chicken
1. Set a wire rack in a rimmed baking sheet and line half of the rack with paper towels.
2. Using different paper towels, pat the chicken dry and season with salt and pepper.
3. Whisk flour, cornstarch, baking powder, baking soda, 2 t salt, and 1 t pepper in a medium bowl; slowly whisk in water and 3 T oil until smooth. Place chicken in batter and submerge to coat.
4. Pour vegetable oil into a large Dutch oven until 1 1/2" deep and heat over medium-high heat to 375*.
5. Use one fork to spear a piece of chicken, and then use another fork to slide that chicken off and in to the oil. You can fry several pieces at a time, just make sure that you have the temperature at 350-375* before dropping in each piece.
6. Fry, stirring gently to prevent sticking together, until chicken is golden brown; transfer chicken to paper towel-lined side of rack, let drain, and then move to exposed side of rack to dry completely.
7. Once all chicken has been fried, remove Dutch oven from heat. Place peppers in oil and stir until softened; remove. Place onions in oil and stir until bright green; remove.
8. In a large bowl, combine chicken, peppers, onions, and 2/3 of sauce; toss to coat. Serve remaining sauce on the side.

Serve over rice.

Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup
1 1/2 lb chicken breast
1 onion, diced
1 bell pepper, thinly sliced
1 jalapeno, diced
2 cloves garlic, minced
1- 15 oz can diced tomatoes
2 c chicken broth
1 T chili powder
1 T cumin
1 t oregano
1/2 t paprika
salt and pepper, to taste
1- 13.5 oz can coconut milk, opt
2 T cilantro, chopped
1 avocado, pitted and sliced

1. Place chicken in the bottom of a slow cooker; add onion, bell pepper, jalapeno, and garlic.
2. Pour in tomatoes and broth; sprinkle with chili powder, cumin, oregano, paprika, salt, and pepper.
3. Cover and cook on low for 8 hours.
Shred chicken before serving. Stir in coconut milk. Garnish with cilantro and avocado.

Chicken Bryan

Chicken Bryan
1 T minced garlic
1 T minced onion
2 T butter
6 T balsamic vinegar
juice of 2 lemons (1/4 c)
2/3 c cold butter, cubed
1 1/2 c sun-dried tomatoes, chopped
1/4 c fresh basil, chopped
1/2 t salt, plus a little more
1 t pepper, separated
6 boneless chicken breasts
olive oil
8 oz goat cheese, at room temperature

1. In a large skillet over medium heat, saute garlic and onion in butter until soft; stir in vinegar and lemon juice, increase heat to medium-high, and simmer to reduce to half.
2. Reduce heat to low and stir in butter, one piece at a time; stir in tomatoes, basil, salt, and 1/2 teaspoon of pepper; remove from heat and set aside.
3. Brush chicken with olive oil and sprinkle with salt and remaining 1/2 teaspoon pepper; grill over hot coals until cooked through, about 7-10 minutes on each side. A few minutes before chicken is done, place equal amounts of goat cheese on each piece.
Serve topped with tomato sauce.

Southwestern Chicken Pasta

Southwestern Chicken Pasta

1/4 c olive oil
1 T minced garlic
1 red pepper, chopped
1 yellow pepper, chopped
4 roma tomatoes, chopped
1- 16 oz bag frozen corn
1/4 c chopped cilantro
1 bunch green onions, chopped
juice of 1 lime
1/4 t cumin
1 t oregano
3 chicken breasts, cooked and shredded
1 lb small pasta (bowtie, rotini, macaroni, etc)

1. In a large pan, heat oil, garlic, and peppers over medium heat; saute about 5 minutes.
2. Add everything except the pasta and heat over medium-low heat.
3. Meanwhile cook pasta to al dente; drain pasta and toss with chicken mixture.

Bacon Honey Mustard Chicken

Bacon Honey Mustard Chicken
4 chicken breasts
3/4 c honey
1/2 c yellow mustard
12 slices raw bacon
1 c Mozzarella cheese

1. Preheat oven to 375*.
2. In a small bowl, whisk together honey and mustard.
3. Wrap three pieces of bacon around each chicken breast and place them in a baking dish; pour honey mustard evenly over chicken.
4. Bake for 30-40 minutes until juices run clear and the bacon is cooked.
5. Switch the oven to broil, top chicken with cheese, and broil for a few minutes until cheese is melted.

Enchilada Lasagna

Enchilada Lasagna
2 T oil
1 lb chicken, diced
2 t salt
1/2 t pepper
1 can cream of celery soup
1 can cream of chicken soup
1 t cumin
1 1/2 c sour cream
1/4 c canned green chiles, drained
corn tortillas
5 c Mexican blend cheese

1. Preheat oven to 425*.
2. Place oil in a hot pan, add chicken, and sprinkle with salt and pepper. Cook chicken until browned.
3. In a medium bowl, combine soups, cumin, sour cream, and chiles.
4. In a 9x13 pan, spread 1/2 cup of the soup mixture; layer tortillas, soup mixture, chicken, and then cheese. Repeat two more times, with little to no chicken on the top layer.
5. Bake for about 20 minutes, until cheese is bubbly and golden brown.

Balsamic Chicken

Balsamic Chicken
1 T balsamic vinegar
5 garlic cloves, minced
1 c fresh basil
2 T olive oil, separated
1/4 c water
4 boneless, skinless chicken breasts
1/2 red onion, sliced
1 pkg cherry or grape tomatoes, halved
1 c sliced mushrooms (opt)

1. Place vinegar, garlic, basil, 1 tablespoon olive oil, and water in a blender and blend well. Set aside. (You can do this up to several hours early and let it meld.)
2. Preheat oven to 375*. Score the chicken breasts deeply a few times on one side.
3. Sear chicken in remaining tablespoon of oil, over medium-high heat, until light brown (the middle will still be pink), about 3-5 minutes each side.
4. Place chicken in a 9x9 pan, cut sides up, and cover with vinegar mixture, making sure to get it deep in the slits; sprinkle onions, tomatoes, and mushrooms on top.
5. Bake, uncovered, for about 40 minutes, until chicken is cooked through.

Hawaiian Haystacks (or Chinese Sundaes)

Hawaiian Haystacks (or Chinese Sundaes)
3 T butter
1/2 onion, finely chopped
2 boneless, skinless chicken breasts, cut into bite-sized pieces
3 cloves garlic, finely minced
1/4 c flour
2 c milk
1 c chicken broth
1 t salt
1/2 t pepper
rice
Optional toppings:
shredded coconut
slivered almond
Cheddar cheese
celery
green onions
mushrooms
tomatoes
olives
mandarin oranges
peas
pineapple
chow mein noodles
water chestnuts

1. In a large pan, melt butter over medium heat.
2. Add onion and chicken and cook until onions are soft and chicken is cooked through, about 5-6 minutes.
3. Add the garlic and stir until fragrant, about a minute.
4. Sprinkle the flour into the pan and stir to combine; cook for a minute and then slowly whisk in the milk and chicken broth.
5. Cook, stirring constantly, until sauce comes to a simmer and then add the salt and pepper. Continue simmering, stirring frequently, until the sauce has thickened, about 5-8 minutes.
6. Serve over rice, topped with toppings of your choice.

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

1 lb boneless, skinless chicken breasts
2 cans condensed cream of chicken soup (or this Homemade Cream of Chicken Soup recipe)
1 cup salsa
2 cups frozen corn
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups water
1 teaspoon cumin
1/2 teaspoon dried cilantro (optional)
1 cup cheddar cheese, shredded
favorite toppings
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken into slow cooker.
In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours). Remove chicken and shred using 2 forks. Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes. Serve with your favorite fajita toppings (tomato, shredded cheese, avocado, sour cream, crushed tortilla chips, etc).

Read more at http://www.sixsistersstuff.com/2013/11/slow-cooker-creamy-chicken-fajita-soup.html#83xZJ3rMFiLgCR0B.99

2 boneless, skinless chicken breasts
2 cans cream of chicken soup
1 c salsa
2.5 c frozen corn
1- 15 oz can black beans, drained and rinsed
1 1/2 c water
1 t cumin
1/4 bunch cilantro, chopped
1 1/2 c Cheddar cheese
Toppings: avocados, more cheese, sour cream, crushed tortilla chips, etc (opt)

1. Place chicken, soup, salsa, corn, beans, water, and cumin in a slow cooker. Cook on low for 4-6 hours (or on high for 2-4).
2. About 15 minutes before serving, take chicken out and shred it; place chicken back in slow cooker along with cilantro and cheese.
Serve topped with your favorite Mexican toppings.

1 lb boneless, skinless chicken breasts
2 cans condensed cream of chicken soup (or this Homemade Cream of Chicken Soup recipe)
1 cup salsa
2 cups frozen corn
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups water
1 teaspoon cumin
1/2 teaspoon dried cilantro (optional)
1 cup cheddar cheese, shredded
favorite toppings
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken into slow cooker.
In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours). Remove chicken and shred using 2 forks. Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes. Serve with your favorite fajita toppings (tomato, shredded cheese, avocado, sour cream, crushed tortilla chips, etc).

Read more at http://www.sixsistersstuff.com/2013/11/slow-cooker-creamy-chicken-fajita-soup.html#83xZJ3rMFiLgCR0B.99

1 lb boneless, skinless chicken breasts
2 cans condensed cream of chicken soup (or this Homemade Cream of Chicken Soup recipe)
1 cup salsa
2 cups frozen corn
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups water
1 teaspoon cumin
1/2 teaspoon dried cilantro (optional)
1 cup cheddar cheese, shredded
favorite toppings
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken into slow cooker.
In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours). Remove chicken and shred using 2 forks. Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes. Serve with your favorite fajita toppings (tomato, shredded cheese, avocado, sour cream, crushed tortilla chips, etc).

Read more at http://www.sixsistersstuff.com/2013/11/slow-cooker-creamy-chicken-fajita-soup.html#83xZJ3rMFiLgCR0B.99

1 lb boneless, skinless chicken breasts
2 cans condensed cream of chicken soup (or this Homemade Cream of Chicken Soup recipe)
1 cup salsa
2 cups frozen corn
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups water
1 teaspoon cumin
1/2 teaspoon dried cilantro (optional)
1 cup cheddar cheese, shredded
favorite toppings
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken into slow cooker.
In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours). Remove chicken and shred using 2 forks. Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes. Serve with your favorite fajita toppings (tomato, shredded cheese, avocado, sour cream, crushed tortilla chips, etc).

Read more at http://www.sixsistersstuff.com/2013/11/slow-cooker-creamy-chicken-fajita-soup.html#83xZJ3rMFiLgCR0B.99

1 lb boneless, skinless chicken breasts
2 cans condensed cream of chicken soup (or this Homemade Cream of Chicken Soup recipe)
1 cup salsa
2 cups frozen corn
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups water
1 teaspoon cumin
1/2 teaspoon dried cilantro (optional)
1 cup cheddar cheese, shredded
favorite toppings
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken into slow cooker.
In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours). Remove chicken and shred using 2 forks. Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes. Serve with your favorite fajita toppings (tomato, shredded cheese, avocado, sour cream, crushed tortilla chips, etc).

Read more at http://www.sixsistersstuff.com/2013/11/slow-cooker-creamy-chicken-fajita-soup.html#83xZJ3rMFiLgCR0B.99

1 lb boneless, skinless chicken breasts
2 cans condensed cream of chicken soup (or this Homemade Cream of Chicken Soup recipe)
1 cup salsa
2 cups frozen corn
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups water
1 teaspoon cumin
1/2 teaspoon dried cilantro (optional)
1 cup cheddar cheese, shredded
favorite toppings
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken into slow cooker.
In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours). Remove chicken and shred using 2 forks. Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes. Serve with your favorite fajita toppings (tomato, shredded cheese, avocado, sour cream, crushed tortilla chips, etc).

Read more at http://www.sixsistersstuff.com/2013/11/slow-cooker-creamy-chicken-fajita-soup.html#83xZJ3rMFiLgCR0B.99

1 lb boneless, skinless chicken breasts
2 cans condensed cream of chicken soup (or this Homemade Cream of Chicken Soup recipe)
1 cup salsa
2 cups frozen corn
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups water
1 teaspoon cumin
1/2 teaspoon dried cilantro (optional)
1 cup cheddar cheese, shredded
favorite toppings
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken into slow cooker.
In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours). Remove chicken and shred using 2 forks. Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes. Serve with your favorite fajita toppings (tomato, shredded cheese, avocado, sour cream, crushed tortilla chips, etc).

Read more at http://www.sixsistersstuff.com/2013/11/slow-cooker-creamy-chicken-fajita-soup.html#83xZJ3rMFiLgCR0B.99