Fajita Soup

• 1 pound Boneless, Skinless Chicken Breasts, Chopped
• 1 whole Green Bell Pepper, Chopped
• 1 whole Red Bell Pepper, chopped
• 1 whole Yellow Bell Pepper, Chopped
• 1 whole Onion, Chopped
• 2 Tablespoons Olive Oil
• 3 cups Chicken Broth
• 2 cups Frozen Corn
• 1 cup Uncooked Brown Rice
• 1 cup Green Enchilada Sauce
• 1/4 cups Canned Diced Green Chiles
• 1/4 teaspoons Salt
• 1 cup Shredded Mexican Cheese Blend
• 1 cup Sour Cream

1. In a Dutch oven over medium-high heat, cook and stir the chicken, peppers and onion in oil until vegetables are crisp-tender. Stir in the broth, corn, rice, enchilada sauce, chilies and salt. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender.
2. Remove from the heat. Stir in cheese and sour cream until cheese is melted.
3. Serve with chips and chives if desired.

chicken breasts, green bell pepper, red bell pepper, yellow bell pepper, onion, olive oil, chicken broth, brown rice, green enchilada sauce, ubc, ubc, sour cream

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