Chicken Fajitas Soup

• 14 ounces bell peppers (three pepper blend by Pict sweet brand for fajita)
• 1 cup onion (diced)
• 1 12 cups celery (sliced )
• 1 cup mushroom (sliced)
• 34 cup red bell pepper (sliced in 1/4-inch x1/2-inch strips)
• 3 tablespoons garlic (rough chopped)
• 14 12 ounces Del Monte zesty jalapeno pepper diced tomato
• 15 12 ounces black beans
• 29 ounces chicken broth (2 tins college inn)
• 7 ounces frozen corn and black beans (pict sweet with Mexican seasoning)
• 1 bay leaf
• 1 teaspoon cumin
• 1 teaspoon coriander
• 2 teaspoons cilantro
• 1 sazon con azafran seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper (coarsely ground fresh)
• 2 cups cooked chicken (pre cooked sliced chicken, beef or turkey any will work or left over)
• rice (I used Forbidden black rice but any would do)
• tortilla chips
• sour cream
• guacamole, sauce
• cheese

1. In a large soup pot add 1 tsp olive oil add onion, garlic, celery, mushrooms and fresh bell pepper.
2. Saute until onion is clear approximately 5 minutes.
3. Add tomatoes, chicken stock, beans and bay leaf cook for 15 minutes.
4. Add spices and frozen peppers and corn.
5. Add black beans and meat.
6. Cook for 25 -40 minutes over medium heat.
7. Check for seasoning - add more heat if you like add more cilantro, cumin etc - this is really all about your desired level of taste - make it yours).
8. Serve in a large bowl with your favorite Mexican toppings - enjoy.
9. Feliz Navidad - a great change from the American standard!

bell peppers, onion, celery, mushroom, red bell pepper, garlic, del monte, black beans, chicken broth, corn, bay leaf, cumin, coriander, cilantro, sazon, salt, black pepper, chicken, rice, tortilla chips, sour cream, cheese

Taken from www.food.com/recipe/chicken-fajitas-soup-271633 (may not work)