2-3 large precooked mesquite chicken breasts (from Sam's Club)
1 (1.27 ounce) packet fajita seasoning
1 red bell pepper, cut into thin strips
1 orange bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 large onion, cut into thin strips
1 (14.5 ounce) can fire roasted diced tomatoes
1 (15 ounce) can black beans, drained
2 (14 ounce) cans chicken broth (half a carton of broth)
chopped green chile to taste
salt and pepper to taste
chopped fresh cilantro
fresh lime wedges
Follow package directions to warm up chicken, then cut into strips. Put in large pot and sprinkle fajita seasoning over the chicken and stir well to coat. Add the bell pepper and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.
Season the soup with green chile, salt, and pepper to taste before serving.
Amount Per Serving Calories: 143 | Total Fat: 5.5g | Cholesterol: 24mg
Oh man. This is the best soup we've ever had. We hope you like it too!