A hearty soup that is loaded with all your favorite flavors of fajitas, making this a soup everyone is sure to love.
Yields – 8 servings

1 tablespoon extra virgin olive oil
1 large onion, chopped
2 large bell peppers, chopped (I used 1 red and 1 orange, but any combo will work)
3 garlic cloves minced
1 – 4oz can chopped green chiles
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper
4 cups chicken stock
4 cups shredded chicken (I used rotisserie chicken with the skin removed)
3 cups Restaurant Style Black Beans or 1 -15 oz can of black beans
1 tablespoon fresh cilantro, chopped (optional)

Optional Toppings
Tortilla Chips
Shredded Cheese
Sour Cream
Additional Cilantro

In a stockpot heat olive oil over medium heat.  Stir in onion and bell peppers, cooking until they just begin to soften, about 4-5 minutes.

Stir in garlic, green chilies, chili powder, cumin, salt & pepper, cooking for another 2-3 minutes

Slowly stir in chicken stock and bring to a boil.  Reduce heat to a simmer and stir in chicken and beans
Continue to cook for another 25-30 minutes.

Add cilantro just before serving.  Serve with any additional toppings you desire

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