Fajita Soup

• 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

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.

olive oil, red bell peppers, onions, chicken breasts, mexican style chili powder, garlic, cumin, oregano, salt, pepper, chicken, avocado, cheddar cheese, ubc, tortilla chips

Taken from tastykitchen.com/recipes/soups/fajita-soup-2/ (may not work)