Fajita Soup

Name: Fajita Soup
Ingredients: 1 Tablespoon Olive Oil; 2 whole Red Bell Peppers; 2 whole Yellow Onions; 2 pounds Boneless, Skinless Chicken Breasts; 1 Tablespoon Mexican Style Chili Powder; 1 teaspoon Garlic Powder; 2 teaspoons Cumin; 1 teaspoon Mexican Oregano; 1 teaspoon Salt; 1/2 teaspoons Pepper; 64 ounces, fluid Chicken Stock; 1 whole Avocado, Cubed; 1/2 cups Cheddar Cheese, Shredded; 1/4 cups Cilantro, Chopped; Tortilla Chips Or Cornbread, To Serve

15 ingredients

7 steps

Ingredients

1 Tablespoon Olive Oil
2 whole Red Bell Peppers
2 whole Yellow Onions
2 pounds Boneless, Skinless Chicken Breasts
1 Tablespoon Mexican Style Chili Powder
1 teaspoon Garlic Powder
2 teaspoons Cumin
1 teaspoon Mexican Oregano
1 teaspoon Salt
1/2 teaspoons Pepper
64 ounces, fluid Chicken Stock
1 whole Avocado, Cubed
1/2 cups Cheddar Cheese, Shredded
1/4 cups Cilantro, Chopped
Tortilla Chips Or Cornbread, To Serve

Directions

1

1. In a Dutch oven or soup pot, heat olive oil on medium high heat.
2

2. Thinly slice the red pepper and onions into long thin strips, like you would use in fajitas.
3

3. Saute the peppers and onions in the olive oil until browned and softened, about 15 minutes. Remove peppers and onions.
4

4. Cut chicken into long thin pieces and saute in the same pot. Cook until browned and cooked through.
5

5. Add all of the spices and seasonings to the pot with the chicken and return the peppers and onions. Mix to combine.
6

6. Cover with the chicken stock and simmer for 30-60 minutes or until everything is soft.
7

7. Enjoy with your favorite toppings. Use cubed avocado, cheddar cheese, and cilantro to top the soup in individual bowls. Serve with tortilla chips or cornbread.