Easy Chicken Fajita Soup

By Karins_Cookin

Ingredients

• 2 tablespoons vegetable oil
• 1 pound skinless, boneless chicken breasts, cut into strips
• 1 (1.27 ounce) packet fajita seasoning
• 1 red bell pepper, cut into thin strips
• 1 green bell pepper, cut into thin strips
• 1 poblano pepper, cut into thin strips
• 1 large onion, cut into thin strips
• 1 (14.5 ounce) can fire roasted diced tomatoes
• 1 (15 ounce) can seasoned black beans
• 1 (14 ounce) can chicken broth
• 1 dash hot sauce
• salt and pepper to taste

Details

Servings 10
Adapted from allrecipes.com

Preparation

Step 1

Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.

Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.

Season the soup with hot sauce, salt, and pepper to taste before serving.

*REVIEWERS COMMENTS*
This soup is delicious. Just enough heat to keep it tasty. Like one of the other reviewers, I used a small can or green chiles and increased the broth to 26 oz. I also added a bag of frozen southwestern style corn I had on hand in the freezer. Before serving, I added shredded cheese on top, either mexican or mozzarella. Fantastic