Chicken Fajita Tortilla Soup
Yields 4 Servings
Things you need:
2lbs Bnls Sknls Chicken Breast – Chopped into bite size pieces
2Tbsp Cumin
1tspn Coriander
2 tspn Minced Garlic
1 – White/Sweet Onion – Chopped into bite size pieces
1 – Red or Yellow Bell Pepper – Chopped into bite size pieces
1 – Can of Black Beans drained
1 – Can of Corn drained
1 – 28oz Can of Fire Roasted Tomatoes
1 – Quart Chicken Stock
1 – Bundle of Cilantro – Chopped for topping
1 – Bundle Green Onions – Chopped for topping
1 – Lime sliced for topping
1 – Avocado for topping
Bag of White Corn Tortilla Chips
Shredded Sharp Cheddar 1 Cup
In a large soup pan on medium high heat add about 2Tbsp Olive oil, just enough to coat the bottom of the pan. Once the pan is hot add your chicken, bell pepper, onion, cumin, coriander, garlic, salt and pepper to taste. Let cook on medium high for 8 minutes or until chicken has browned and the vegetables have a nice color to them. You want it on a high heat so you get that fajita kinda flavor!
Once that has browned add in your beans, corn, fire roasted tomatoes, and chicken stock. Bring to a boil, reduce heat to low and let simmer for about fifteen minutes.
In the bottom of the bowls you are serving the soup in crush up a few white corn tortilla chips, a small pinch of shredded cheese, and ladle the soup over the top. Top with chopped cilantro and green onions, a lime wedge and a few squares of Avocado! This is super yummy!
