Chicken Fajita Soup

On rainy days like today, nothing sounds better than snuggling up to a hot cup of soup! But getting the motivation to actually make soup is the hard part. Thankfully, I have the perfect soup recipe that only takes 20 min and it’s nothing short of delicious!

INGREDIENTS:

• 3 tbsp olive oil
• 2 cans of canned chicken, strained
• 1/2 diced bell pepper
• 1/4 diced onion
• 2 cubes of chicken bouillon
• 1 tbsp cumin
• 1 tsp garlic powder
• 2 cups water
• 1 can stewed tomatoes
• 1 can black beans, strained
• 1 can corn, strained
• 1/4 cup chile verde or green salsa
• 1/2 cup shredded Mexican blend cheese (American or Monterey Jack work well)
• 1 tbsp pepper
• Salt to taste

INSTRUCTIONS: 

1. In a pot, heat olive oil and add chicken, bell pepper, onion, chicken bouillon, cumin, and garlic powder. Stir until the bouillon dissolves (you may need to add a couple tbsp of water).
2. When the vegetables have slightly sautéed, add the water, stewed tomatoes, black beans, corn, chile verde, pepper and salt.
3. Bring soup to a boil and turn to a simmer for about 5 min.
4. Before serving the soup, fold in cheese so it melts.
5. Enjoy with more cheese, avocado, sour cream and tortilla strips!