Ingredients (Serves 10)
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 small can of diced green chiles
1 large onion, cut into thin strips
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can seasoned black beans (southwestern style or plain)
1 (15 ounce) can kidney beans
1 (15 ounce) can of corn (southwestern style or plain)
2 (14 ounce) cans of your favorite chicken broth
Time: Less than 1 hour
Suggestions for Side Servings
Shredded Cheddar or Mexican Cheese
Sour Cream (or plain non-fat yogurt)
Heat oil in a large stockpot over medium heat. Cook chicken in the hot oil, stirring only occasionally, until brown. Add fajita seasoning to the browned chicken and stir to coat well.
Add the bell peppers, chiles, and onion. Cook over medium heat, stirring occasionally,
until the vegetables are tender and the onions are translucent.
Stir in the remaining ingredients. Bring to a boil then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Serve the soup with some or all of our suggested side servings.