Page 160 - cookbook1

Fajita Soup

1 Lb Chicken Breast
1 tsp Olive oil
2 Bell peppers, seeded and chopped
1 Red onion, peeled and chopped
4 Cloves garlic, minced
15 oz Black beans (drained)
15 oz Fire roasted diced tomatoes
8 cups Chicken broth
1 Fajita seasoning packet
½ cup Brown rice, optional
Possible garnishes: cheese, scallions, avocado

Procedure
1. Place a large sauce pot, 6-8-quarts, over medium heat.
Add the oil, chopped bell peppers, onions and garlic. Sauté
for 3-5 minutes to soften.
2. Add whole chicken breasts, black beans, diced tomatoes,
chicken broth, fajita seasoning packet and ½ teaspoon salt.
If adding rice, stir in with an additional 2 cups of water.
Bring the soup to a boil. Lower the heat and simmer for 20
minutes.
3. Use tongs to remove the cooked chicken breasts. Allow the
soup to continue simmering another 10-15 minutes to fully
cook the rice. Allow the chicken to cool for a few minutes,
then shred with two forks.
4. Once the rice is tender, add the shredded chicken back to
the soup.
5. Taste and salt and pepper as needed

Notes: This soup has a nice light fajita flavor. If you like a more
robust soup, use the fajita packet + 1 teaspoon ancho chili
powder, 1 teaspoon cumin and 1 fresh jalapeno.

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