Chicken Fajita Soup

This is a great soup for a cold night. It's loaded with southwestern veggies, and with just a bit of prep it's cooking on the stove! Feel free to add/swap for what you like or have on hand to customize it even more.

Ingredients:

2 bell peppers, diced

1 onion, diced

1 large chicken breast, diced

1 can black beans, drained

1 can fire roasted tomatoes

3c chicken broth

1c frozen corn

Vegetable oil

1 jalapeño (optional)

Seasonings:

1tbs chili powder

1/2tbs garlic powder

2tsp cumin

1tsp coriander

S/p

In a large pot over med high heat start your oil heating up then add the chicken and seasonings. Stir to coat and cook evenly for 7-10min.

Add onion and peppers and cook 5 more min.

Add beans, tomatoes, and broth and bring to gentle boil then reduce heat to simmer. While this is simmering you can roast the corn in a small skillet 10-15min until it starts to brown.

While this was cooking, I also decided to cut a couple tortillas into strips and coat with oil and the same seasonings as the chicken. I roasted these at 425 for about 10-12min till crunchy.

Once the corn is roasted you add it to the soup and taste to make sure it's seasoned just right. Serve and be creative with your toppings! I did avocado, cheese, and sour cream plus my tortilla strips. Yum!