Fiesta In Your Mouth Chicken Fajita Soup

• 2 whole Boneless, Skinless Chicken Breasts
• 1 whole Yellow Pepper
• 1 whole Orange Pepper
• 1 whole Red Pepper
• 2 Tablespoons Cumin, Divided
• 3 teaspoons Chili Powder, Divided
• 2 Tablespoons Olive Oil
• 1 whole Large Onion
• 4 whole Links Sweet Italian Sausage
• 1 Tablespoon Minced Garlic
• 1/2 teaspoons Lawry's Seasoned Salt
• 2 Tablespoons Salt Free Chicken Soup Base
• 1 cup Brown Rice
• 3 quarts Water, Plus Extra As Needed
• 1 can (15 Oz. Can) Black Beans

1. Slice chicken breasts and peppers thinly, toss with 1 teaspoon of cumin, 1 teaspoon of chili powder and the olive oil. Grill in a grill basket until juices run clear. Set aside to cool.
2. I used chicken left over from fajitas. You can, too.
3. Dice onions and remove sausage from casings. Place onions and sausage into a soup pot and cook over medium heat, breaking the sausage up. When sausage is nearly done, dice up chicken and peppers and add to the pot. Stir in remaining cumin, chili powder, garlic, seasoned salt, soup base and rice. Cook over medium heat for 3-5 minutes. Slowly add in the water and turn heat up to high.
4. Bring the pot up to a rolling boil and reduce heat. Allow pot to cook for 25 minutes. Add water as needed, as the rice will absorb water. Rinse the beans and drain in a colander. Add to the pot just before serving and allow to heat through.
5. Serve garnished with shredded jack cheese, a dollop of sour cream and crushed tortilla chips. You can use fat-free garnishes to make it heart and waist-friendly also! Enjoy!

chicken breasts, yellow pepper, orange pepper, red pepper, cumin, chili powder, olive oil, onion, sausage, garlic, salt, salt, brown rice, water, black beans

Taken from tastykitchen.com/recipes/soups/fiesta-in-your-mouth-chicken-fajita-soup/ (may not work)