Chicken Fajitas Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 14 ounces bell peppers (three pepper blend by pict sweet brand for fajita)
• 1 cup onion (diced)
• 1 1/2 cups celery (sliced )
• 1 cup mushroom (sliced)
• 3/4 cup red bell pepper (sliced in 1/4-inch x1/2-inch strips)
• 3 tablespoons garlic (rough chopped)
• 14 1/2 ounces del monte zesty jalapeno pepper diced tomato
• 15 1/2 ounces black beans
• 29 ounces chicken broth (2 tins college inn)
• 7 ounces frozen corn and black beans (pict sweet with mexican seasoning)
• 1 bay leaf
• 1 teaspoon cumin
• 1 teaspoon coriander
• 2 teaspoons cilantro
• 1 sazon con azafran seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper (coarsely ground fresh)
• 2 cups cooked chicken (pre cooked sliced chicken, beef or turkey any will work or left over)
• rice (i used forbidden black rice but any would do)
• tortilla chips
• sour cream
• guacamole, sauce
• cheese

Recipe

• 1 in a large soup pot add 1 tsp olive oil add onion, garlic, celery, mushrooms and fresh bell pepper. sauté until onion is clear approximately 5 minutes.
• 2 add tomatoes, chicken stock, beans and bay leaf cook for 15 minutes.
• 3 add spices and frozen peppers and corn. add black beans and meat. cook for 25 -40 minutes over medium heat. check for seasoning - add more heat if you like add more cilantro, cumin etc - this is really all about your desired level of taste - make it yours).
• 4 serve in a large bowl with your favorite mexican toppings - enjoy.
• 5 feliz navidad - a great change from the american standard!