Chicken Fajitas Soup

Ingredients

• 1  bay leaves 
• 14 ounces bell pepper sweet for fajita (three pepper blend by Pict brand )
• 7 ounces black beans sweet frozen with mexican seasoning)
• 15.5 ounces black beans 
• 1 teaspoon pepper fresh black (coarsely ground )
• 8 servings rice black (I used Forbidden rice but any would do)
• 1.5 cups celery sliced ( )
• 8 servings cheese 
• 29 ounces chicken broth canned (2 can college inn)
• 2 teaspoons cilantro leaves 
• 2 cups roasted chicken cooked sliced (pre chicken, beef or turkey any will work or left over)
• 1 teaspoon cilantro leaves 
• 1 teaspoon cumin 
• 3 tablespoons garlic chopped (rough )
• 8 servings guacamole 
• 14.5 ounces jalapeno diced
• 1 cup mushrooms sliced ()
• 1 cup onion diced ()
• 0.8 cup bell pepper red sliced in 1/4-inch x1/2-inch strips)
• 1 teaspoon salt 
• 1  complete seasoning 
• 8 servings cream sour
• 8 servings tortilla chips 

Equipment

• bowl
• pot

Directions

1. In a large soup pot add 1 tsp olive oil add onion, garlic, celery, mushrooms and fresh bell pepper. Saut until onion is clear approximately 5 minutes.
2. Add tomatoes, chicken stock, beans and bay leaf cook for 15 minutes.
3. Add spices and frozen peppers and corn.
4. Add black beans and meat. Cook for 25 -40 minutes over medium heat. 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).
5. Serve in a large bowl with your favorite Mexican toppings - enjoy.Feliz Navidad - a great change from the American standard!