Chef Stephanie Izard's Chee Spiced Chicken Fajita Soup
There are many ways to celebrate Cinco de Mayo. Sure you can always keep it easy and make tacos. But this year, try something a little less traditional. Chicago chef Stephanie Izard, who owns the famous restaurant Girl & The Goat, created a recipe for a beautiful chicken fajita soup using The Chee, a slightly spicy, definitely zesty sauce from her The Flavor line. Do yourself a flavor (see what we did just there?) and make this. You'll be so happy you did you'll say, "ole!"
Stephanie Izard's Chee Spiced Chicken Fajita Soup RecipeIngredients:
- 2 lbs chicken thighs, boneless and skinless
- ½ cup The Chee
- ¼ cup butter
- 1 red bell pepper, seeds removed and julienne
- 1 small sweet onion, julienne
- 5 garlic cloves, minced
- 2 quarts or 8 cups chicken stock
- Tortilla chips, queso fresco and cilantro to garnish
- Dry chicken of any excess moisture. Coat chicken evenly on
all sides with The Chee. Melt
2 tablespoons of butter in a medium pot over medium-low heat. Layer chicken
thighs in one layer over the bottom of the pot. Allow thighs to brown on either
side and transfer to a sheet tray. Brown all the thighs in batches and remove
- Add remaining 2 tablespoons of butter, juilenned onions,
peppers and garlic. Cook until tender. Add chicken back to pot, along with
chicken stock. Allow chicken to braise on low heat for 30 minutes.
- Pull chicken thighs from pot and allow to cool enough to be
handled. Using a fork shred chicken into thick pieces. Add back to stock and
cook on low for another 10 minutes. Salt to taste.
- Garnish soup with tortilla chips, queso fresco and cilantro.