Fajita Sunrise Soup

• 8 oz Beef Chorizo
• 2 lb Boneless Skinless Chicken Breasts
• 1 Green Bell Pepper
• 1 Red Bell Pepper
• 1 Yellow Bell Pepper
• 1 White Onion
• 1 Jalapeno
• 1/2 bunch Cilantro Heads
• 1 tsp salt
• 1 tsp white pepper
• 1 tbsp ground cumin
• 1 tsp paprika
• 16 oz chicken broth
• 8 oz rotele pasta
• 4 cobs of corn

1. Thinly slice bell peppers and onions.
2. Grill corn until slightly browned.
3. Let cool and then cut the corn from the cob and add to crockpot.
4. Add all ingredients into crockpot.
5. Filling with water until near full.
6. I cut my jalapeno length wise so heat and juice will absorb into soup.
7. Set to low cook for 8-12 hours.
8. During last 45 minutes, remove jalapenos halves from soup.
9. Add the noodles.
10. When finished shut off heat.
11. Using forks, pull the chicken into shreds and mix up soup.
12. Plate and serve.

chicken breasts, green bell pepper, red bell pepper, yellow bell pepper, white onion, cilantro, salt, white pepper, ground cumin, paprika, chicken broth, rotele pasta, cobs of corn

Taken from cookpad.com/us/recipes/340130-fajita-sunrise-soup (may not work)