Chicken Fajita Soup

Ingredients

• Red Bell Pepper

  Freshdirect

  1 medium or 148g

• Yellow Hothouse Bell Pepper

  Freshdirect

  1 medium or 148g

• Orange Bell Pepper

  Tesco

  1 pepper or 100g

• Yellow Onion

  Freshdirect

  ½ onion or 74g

• Garlic

  2 cloves raw - Whole Foods Market

  4 cloves, raw or 12g

• Olive Oil

  Wawa

  ½ tablespoon or 8g

• Chicken Broth

  Swanson Broth

  5 ½ cup or 550g

• Diced and Fire Roasted Tomatoes

  Trader Joe's

  14 ½ oz or 411g

• Chili Powder

  Market Pantry

  4 tsp or 8g

• Cumin Powder

  Laxmi Brand

  1 ½ Tbsp or 8g

• Paprika

  Ground - Meijer

  1 ½ tsp or 6g

• Oregano

  Terana

  ¾ tsp or 75g

• Chicken Tenderloins

  Boneless, Skinless, Frozen - Kirkland Signature

  8 oz or 224g

• Bushs Best Black Beans

  Meijer

  15 ½ oz or 439g

• Cilantro

  Latin - Melissa's

  ⅓ cup or 5g

• Soup Cream of Chicken

  Campbell's - Walmart

  10 ¾ oz or 305g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Quinoa

  Uncooked

  1 ½ cup or 255g

Directions

1. Chicken Fajita Soup Chicken fajitas in soup form! This is such a filling and flavorful soup and you'll love these tasty Tex-Mex flavors. It's loaded with chicken, rice, black beans and veggies. Servings: 7 Prep 15 minutes Cook 30 minutes Ready in: 45 minutes Ingredients 1 cup dry long-grain white rice 2 bell peppers, chopped into 1/2-inch pieces (3 cups) 2 cups chopped yellow onion (2 small) 4 cloves garlic, minced 1 Tbsp olive oil 5 1/2 cups low-sodium chicken broth 1 (14.5 oz) can fire roasted diced tomatoes 4 tsp chili powder 1 Tbsp ancho chili powder 1 1/2 tsp ground cumin 1 1/2 tsp paprika 3/4 tsp oregano Salt and freshly ground black pepper 1 lb boneless skinless chicken breast, pounded evenly with flat side of meat mallet to 1/2-inch thickness 1 (14.5 oz) can black beans, drained and rinsed 1/3 cup chopped cilantro 2 Tbsp fresh lime juice Mexican cheese blend and sour cream for serving (optional) Instructions Prepare rice according to directions listed on package. Meanwhile, heat olive oil in a large pot over medium-high heat. Add bell peppers and onion and saute 3 minutes then add garlic and saute 1 minute longer. Pour in chicken broth and diced tomatoes. Stir in chili powder, ancho chili powder, cumin, paprika, oregano and season with salt and pepper to taste. Add chicken and bring to a light boil. Reduce heat to medium-low, cover and simmer until chicken has cooked through (chicken should register 165 degrees in center on an instant read thermometer), about 10 - 15 minutes. Transfer chicken to a cutting board (while continuing to cook soup mixture to soften veggies) and let chicken rest 5 minutes, then cut into small strips. Return chicken to soup, stir in cooked rice (see notes), black beans, cilantro and lime juice. Serve warm with cheese and sour cream if desired. *Added some fresh Avocado once plated

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