Chicken Fajitas Soup

This soup came about as a result of a flavor that I enjoy the fajita and I wanted to share that flavor in my soups so I tired it and brought it to work - it was a hit I hope you enjoy it as well!! Feliz Navidad

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 14  ounces bell peppers (three pepper blend by Pict sweet brand for fajita)
• 1  cup onion (diced)
• 1 1⁄2 cups celery (sliced )
• 1  cup mushroom (sliced)
• 3⁄4 cup red bell pepper (sliced in 1/4-inch x1/2-inch strips)
• 3  tablespoons garlic (rough chopped)
• 14 1⁄2 ounces  Del Monte zesty jalapeno pepper diced tomato
• 15 1⁄2 ounces black beans
• 29  ounces chicken broth (2 tins college inn)
• 7  ounces  frozen corn and black beans (pict sweet with Mexican seasoning)
• 1  bay leaf
• 1  teaspoon cumin
• 1  teaspoon  coriander
• 2  teaspoons cilantro
• 1  sazon con azafran seasoning
• 1  teaspoon salt
• 1  teaspoon black pepper (coarsely ground fresh)
• 2  cups  cooked chicken (pre cooked sliced chicken, beef or turkey any will work or left over)

• Toppers

•  rice (I used Forbidden black rice but any would do)
•  tortilla chips
•  sour cream
•  guacamole, sauce
•  cheese

Directions

1. In a large soup pot add 1 tsp olive oil add onion, garlic, celery, mushrooms and fresh bell pepper. Sauté until onion is clear approximately 5 minutes.
2. Add tomatoes, chicken stock, beans and bay leaf cook for 15 minutes.
3. Add spices and frozen peppers and corn. Add black beans and meat. Cook for 25 -40 minutes over medium heat. Check for seasoning - add more heat if you like add more cilantro, cumin etc - this is really all about your desired level of taste - make it yours).
4. Serve in a large bowl with your favorite Mexican toppings - enjoy.
5. Feliz Navidad - a great change from the American standard!