With Cinco de Mayo right around the corner, we have a recipe duo to get you in the mood. Nothing says “fiesta” like fabulous food made with less money and time spent in the kitchen.
Yes, there is a lot to be said for cooking once and eating twice, especially when the second meal is as good as the first. And I can’t believe I’m still talking about soup in April, but this Spring, it’s unfortunately still on the menu. I’ve thrown in a mango margarita recipe to warm you up as well.
Using leftover fajitas to make tortilla soup is rewarding in the areas of both effort and taste. Make two great meals this week with the effort of one with Chicken Fajitas and Tortilla Soup. The same recipes can be made with steak by substituting 16 ounces of strip or flank steak for the chicken.
Flavorful chicken fajitas are marinated in delicious Mexican seasonings. So when there is some leftover, the seasonings infuse an added broth to make an incredible tasting soup with very little effort. Even more delicious is that the only other things you need to add besides a rich broth are the leftover rice and beans detailed in this recipe. Quick and easy food never tasted so satisfying.
The following recipe for chicken fajitas serves four with enough leftover to make four servings of hearty restaurant-quality soup. If you are cooking for more or less people, adjust amounts accordingly…