Chicken Fajita Soup

 You are supposed to cut the bell peppers and onions in strips for this recipe, but my family likes it chopped.  Tastes the same and easier to eat.

CHICKEN FAJITA SOUP

(serves 6)

Ingredients:

*2 pounds boneless, skinless, chicken breast, diced

*2 tablespoons olive oil

*1 medium/large yellow onion, chopped small

*1 green bell pepper, diced small

*1 red bell pepper, diced small

*4 garlic cloves, minced

*1 (16 ounce) jar of salsa (I use mild, but if you like spicy go for it)

*2 (32 ounce) cartons chicken stock

*1 teaspoon chili powder

*1 1/2 teaspoons cumin

*1 teaspoon oregano

*1/2 teaspoon salt

*1 teaspoon ground black pepper

Topping Ingredients:

*sharp cheddar cheese (optional)

*sour cream (optional)

*tortilla strips (optional)

Directions:

~In a large stock pot, heat up olive oil.

~Lightly salt & pepper chicken on both sides.

~Add chicken and fry until lightly brown on both sides (doesn't need to be cook all the way)

~Remove from pan and set aside.

~Add red and green peppers, onions, and garlic to pan.

~Sauté until the veggies start to soften, stirring often (4-6 minutes).

~Add chicken back to pan and stir.

~Add chicken stock, salsa, chili powder, cumin, oregano, salt & pepper and stir well.

~Bring to a boil.

~Reduce heat to a simmer and cook for another hour.

~Serve in bowls, and add desired toppings.