Prep Time: 25 min
Start to Finish: 45 min
2 Tbs vegetable oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 jalapeno, chopped
1 lg onion, chopped
1 (14oz) can chicken broth
1 dash hot sauce
1 (1.27oz) packet fajita seasoning
1 pd skinless, boneless chicken breasts, cut into strips
1 (14.5oz) can fire roasted diced tomatoes
1 (15oz) can seasoned black beans
1 cup corn (optional)
Monterey Jack Cheese, topping (optional)
sour cream, topping (optional)
cilantro, garnish (optional)
1. Heat oil in large pot over medium heat. Add chicken to hot oil; cook, stirring occasionally until brown, about 10 min. Add fajita seasoning over browned chicken and stir well to coat.
2. Add red and green pepper, jalapeno and onion to seasoned chicken. Stir and cook over medium heat until vegetables are soft, about 10 min. Pour fire roasted tomatoes, black beans and chicken broth into pot with chicken and vegetables.
3. Bring soup to boil over high heat, then reduce heat to medium-low and simmer uncovered for 20 min, stirring occasionally.
4. Season soup with hot sauce, salt and pepper to taste.
This gluten free recipe saves great! Double this batch and freeze the leftovers for a busy day in an airtight container.
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