Chicken Fajita Soup

• 1 tablespoon oil
• 1 green bell pepper medium, cut into 1/2-inch chunks
• 1 red bell pepper medium, cut into 1/2-inch chunks
• 1 small onion finely chopped
• 3 tablespoons tomato paste
• 1 pound boneless, skinless chicken breasts cut into 1/2-inch cubes
• 1 package fajita seasoning mix McCormick(R) Organics
• 3 cups chicken stock Kitchen Basics(R) Organic Free-Range
• 14 1/2 ounces petite diced tomatoes drained
• 1 cup frozen corn
• 1 cup tortilla strips Substitutions available crushed tortilla chips

1. Heat oil in large saucepan or Dutch oven on medium-high heat. Add peppers and onion; cook and stir 2 minutes. Add tomato paste; cook and stir 2 minutes.
2. Stir in chicken, Seasoning Mix, stock, tomatoes and corn. Bring to boil. Reduce heat; simmer 20 minutes or until chicken is cooked through.
3. Ladle soup into bowls. Sprinkle with tortilla strips. Serve with desired toppings.

oil, green bell pepper, red bell pepper, onion, tomato paste, chicken breasts, fajita seasoning, chicken stock kitchen basics, tomatoes, frozen corn, tortilla strips substitutions

Taken from www.yummly.com/recipe/Chicken-Fajita-Soup-2213429 (may not work)