If you love the flavors of chicken fajita, this is an easy and delicious lunch to make using a rotisserie chicken for convenience, however, you can use shredded chicken as well (usually make mine in the crock-pot).

2 tbsp butter (30 mL)

1 onion, diced (optional)

1 green pepper, diced

1 red pepper, diced

3 tbsp minced garlic (45 mL)

5 cups chicken stock (1.25 L)

14.5 oz can diced tomatoes (411 g)

8 oz cream cheese, softened (250 g)

1 small can green chilies (optional)

1/2 cup whipping cream, OR sour cream (125 mL)

1/2 can tomato paste (3 oz; 90 g)

21/2 tbsp Fajita, OR Taco seasoning (45 mL)

4 cups cubed, cooked chicken (1 L)

  (rotisserie chicken)


In large pot, in butter, and over medium heat, cook onion (if using) and peppers.  When softened, add garlic and cook another 2 minutes.  Add chicken stock, tomatoes, cream cheese (broken up into pieces), green chilies (if using), whipping cream, OR sour cream, tomato paste and Fajita, OR Taco seasoning.   Lower heat and simmer 20 minutes, stirring to incorporate the cream cheese completely.  Add warmed chicken and stir.  Cook another 2 minutes.  Serve with sour cream, shredded Cheddar cheese and chopped cilantro, if desired.

Yield:  12 servings

1 serving

240.2 calories

19.4 g protein

13.6 g fat

1.1 g fiber

9.6 g net carbs