1 tablespoon Jalapeno’ or Chipotle Extra Virgin Olive Oil or other EVOO
1 lb. Chicken breasts – cut into strips
2 Bell peppers – 1 green, 1 yellow
1 yellow onion diced
2 teaspoons dried minced garlic
1 15 ounce can black beans
2 tablespoons Taco and Fajita Seasoning
1 15 ounce can fire roasted tomatoes
8 cups Chicken broth
1/2 cup rice
Shredded cheddar cheese, diced avocado, sour cream, sliced jalapeno’s, chopped cilantro, broken tortilla chips
Place stock pot over medium heat and add olive oil, chopped bell peppers, onions and saute for about 3 minutes to soften. Add garlic and saute’ another minute. Add chicken breasts, saute’ for about 3 minutes and add black beans, diced tomatoes, Taco and Fajita Seasoning and chicken broth.
Add rice and bring the soup to a boil. Lower the heat, and simmer for 30 minutes or until rice is tender.
Salt and pepper to taste and garnish as you wish.