What follows are three versions for Chicken Fajita Soup. The first is what I actually sampled out. Second, is the recipe card TFM Corporate sent to the store. Last, is how TFM Corporate emailed we prepare the soup. I don't know anything about the flavor of the second recipe, but I can tell you, the last recipe looked and tasted like dishwater. If you prepare recipes two or three, please let me know how they turn out.
(Anita's) Chicken Fajita
Soup
2
– 32 oz. containers Pacific Organic Chicken Bone Broth
16
oz. jar TFM Nom Nom Mild Salsa
1
to 2 Tbl. TFM Blackend Spice Rub/Marinade
2
– 14.5 oz. cans TFM Tomato Sauce
1½
to 2 lbs. rotisserie chicken, diced
1
chili veggie kit from Product (garlic removed)
Toppings
Fresh
cilantro
Sliced
avocado
Tortilla
strips
Sour
cream
Fresh
lime wedges
Add all ingredients to slow cooker. Cover. Cook on LOW for 6 hours or HIGH for 4 hours. Serve with desired toppings.
Saturday I only used 1 tablespoon of blackend spice rub. Sunday I used 2 tablespoons. This gave it a nice kick, but not overpowering. I suggest starting with 1 tablespoon and adding more as you go. You can always increase the spice level, but you cannot go backwards. Adding Medium Nom Nom Salsa is also an option for increasing the spice level. I did not add salt. I think it could use a pinch, but with the exception of the veggie kit, the ingredients had plenty of sodium.
At home I served this with tortilla strips, sour cream and lime wedge. Tortilla strips thickened the soup a tad. Sour cream added a bit of creaminess. Lime gave a nice, bright enhancement to the flavor. Overall, YUMMY!
I did not prepare this recipe so have no comments. I leave this to you.
TFM Slow Cooker Chicken Fajita Soup
1 lb. boneless, skinless chicken breasts
1 32 oz. containers Pacific Foods Organic Chicken Bone Broth
16 oz. jar TFM Nom Nom Mild Salsa
2 1/2 tsp. Kosher salt
1 Tbl. TFM Blackend Spice Rub/Marinade
1 Chili Veggie Kit from Product (garlic removed)
Preparation is the same as in my version and the recipe card. Flavor ... not so much the same.
Bone Broth v. Stock v. Broth
As I prepared the soup Saturday, I wondered "what is the difference between Bone Broth, Broth and Stock?" After researching it on the internet, it basically said, "they are all related". AKA, no difference. It also mentioned all three were made with bones, meat, and various veggies. So ... I read the ingredients on a few Bone Broth containers. All different, with different spices added as well. In the end, read the ingredients on the package and select what flavor profile works best for you.
*****
Before Christmas I noticed Dardiman's Dried Fruit in stock. Oh how I wanted to play with them and sample them out. Although the holidays are over, this weekend I was supposed to sample the Apple Crisps with almond butter. My taste testers and I tried it. In a word ... GROSS. Maybe peanut butter? Anyway, I had to play and veered off the snack route and went cheese appetizer. Not only that, I added Mandarin Orange Crisps and Tomato Crisps to the sampling.
Apple Crisps with Buttermilk Blue Cheese and Honey
1 bag Dardiman's Apple Crisps
1 wedge Buttermilk Blue Cheese
honey
Pecan pieces
Spread cheese on each Crisp. Top with a couple Pecan pieces. Drizzle with honey.
Mandarin Orange Crisps with Fromage d'Affinois
1 bag Dardiman's Mandarin Orange Crisps
1 wedge Fromage d'Affinois
1 clam shell Marcona Almonds
Spread cheese on each Crisp and top with a Marcona Almond.
Saturday, Apple Crisps was the overall favorite appetizer.
Tomato Crisps with Mozzarella and Pesto
1 bag Dardiman's Tomato Crisps
1 ball Mozzarella, sliced
1 container Cibo Pesto
Cut each slice of Mozzarella into quarters. Place a piece of cheese on each crisp. Top with Pesto.
Sunday I sampled Tomato Crisps along with Apple and Mandarin Orange. There was no clear cut favorite. Customers enjoyed them all; some had a hard time choosing which to purchase.
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