A GREAT use for leftover fajitas (homemade, or even easier, brought back from a restaurant) is to throw them into this soup. It also really cuts the prep time.
-2-3 cups leftover fajitas
-2 tablespoons cooking oil
-1/2 pound chicken or steak or shrimp (or skip this step for veggie soup)
-1 of each, cut into short strips or cubes: yellow onion, red, green, yellow bell pepper (or buy frozen bell pepper medley)
-1 can corn
-1 can black beans
-leftover mexican rice OR 1/4 cup uncoocked rice
-1 squash, cut into small cubes
-1/2-1 cup mild salsa or picante sauce (fresh tastes awesome, but anything works)
-1 bunch minced cilantro
-4 cloves fresh minced garlic
-2 green onions, white and green parts
-4 cups broth or water
-2 tablespoons taco seasoning
-Heat oil in pot, combine optional chicken/steak/shrimp. Cook halfway, then add onions, bell peppers, garlic, squash, rice and green onions until squash and rice are halfway cooked.
-Add salsa, beans, corn, broth and taco seasoning.
-Simmer until rice is cooked. Add cilantro and cook for 5 more minutes.
This all goes MUCH faster if the chicken and veggies are precooked, and the rice is already made.
-Garnish with optional toppings.