Chicken Fajita Soup
2 boneless skinless chicken breasts
1 tablespoon cumin
1 tablespoon oregano
1 tsp. garlic powder
dash cayenne pepper
1 red pepper
1 poblano pepper(or green pepper)
1/2 small onion
14 oz. can chicken stock
14 oz. can fire roasted diced tomatoes
14 can black beans,
rinsed Cilantro, finely chopped
Cut the chicken into bite-sized strips and season with cumin, oregano, garlic and cayenne. Heat a tablespoon of oil in pot on medium. Add chicken pieces and quickly brown on all sides. Cut peppers and onion into strips - fajita style. Discard all seeds. Add to pot with chicken and saute until vegetables are tender and carmelized but not mushy - about 15 - 20 minutes. Add chicken stock and cans of tomatoes and beans. You can add a can or 2 of water if it looks too thick or dense. Simmer for about 10 minutes to let the flavors meld. Add cilantro to taste during the last 5 minutes. You can serve the soup with grated pepper jack cheese and tortilla chips.