Description
Ingredients:
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
Toppings:
Shredded cheddar cheese, diced avocado, sour cream, sliced jalapeno’s, chopped cilantro, broken tortilla chips
Directions:
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.
