Recipe: Chicken Fajita Soup
I cup of dry long grain rice
2 sweet peppers, chopped
1-2 onions, chopped
4 cloves garlic, minced
1 tbsp olive oil
5-6 cups chicken broth
1 can diced tomatoes (14 oz)
1 to 1 1/2 tbsp chili powder
1 1/2 tsp cumin
1 1/2 tsp paprika
1 tsp oregano
salt and pepper to taste
1 lb chicken breasts (on the thinner side)
1 can black beans (rinsed)
1 tsp dry cilantro
2 tbsp lime juice
Prepare the long grain rice according to the package. Set aside.
In a large pan, saute the peppers, onions and garlic in olive oil for 2-3 minutes.
Add in the chicken broth and tin of diced tomatoes.
Add in the spices, seasoning with the salt and pepper to taste.
Add in the chicken breasts. Bring to a boil, and then reduce to a medium low heat. Cover and allow it all to simmer until the chicken is cooked through. This should take about 10 minutes or so.
Remove the chicken, and slice into strips. Return to the pan and allow the mixture to simmer until the vegetables are tender.
Add in the lime juice, cilantro and black beans. Simmer until the beans are heated through.
Place a small amount (1/2 cup approx) on the bottom of a soup bowl. Spoon soup over top. Garnish with shredded cheese and/or sour cream if you desire.