My sister made a delicious Baked Yam and Cabbage Tortilla Soup. I'll share the recipe Monday. I have even sprinkled the fajita mix on Ramen noodles instead of the super-salty package of spices (2 teaspoons per package of noodles).
I made a huge bowl of the fajita mix and then added the mix to cute little jars as gifts. The recipe below is the original recipe if you just want to make a small amount of mix.
originally posted at Back to the Basics
Steak Fajita Spice blend
3 tablespoons cornstarch
2 tablespoons chili powder
1 tablespoon kosher salt
1 tablespoon paprika (for more kick, use hot paprika)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
To Make: Mix all ingredients in jar or food processor and store in an airtight container.
Spicy Fajita Chicken
8 Chicken Breast
1 can tomato paste or 2 cans tomato sauce
4 cups water
3 tablespoons Fajita Spice Blend
Mix tomato, water and fajita mix. Place chicken in your slow cooker and cover with mix. Cook on high for 4 hours or low for 6-8 hours.
The chicken is fantastic over brown rice, in tacos and burritos OR in Healthy Chicken Taco Soup (below)
Slow Cooker Chicken Taco Soup
Adapted from allrecipes.com
*Use ingredients above* PLUS:
(canned, fresh or home-canned)
1 can black beans
1 can chili beans
1 can whole kernel corn
1 carrot, chopped
2 cans tomatoes with green chiles
1/4 cup fresh cilantro, chopped
cheddar cheese, optional
light sour cream, optional
tortilla chips, crushed
Use half of the chicken from above. Combine chicken, beans, corn, carrot and tomatoes in your sow cooker. Cover and cook on low for 5 hours. Remove chicken and shred. Add the chicken back in and cook on low for 2 more hours.
To serve, top with cilantro, sour cream, cheddar cheese and tortillas chips.