Easy Chicken Fajita Soup

Ingredients

• 15 ounce seasoned black beans canned
• 14 ounce chicken broth canned
• 14.5 ounce canned tomatoes diced fire roasted canned
• 1  bell pepper green cut into thin strips
• 1 dash hot sauce 
• 1 large onion cut into thin strips
• 1  poblano pepper cut into thin strips
• 1  bell pepper red cut into thin strips
• 10 servings salt and pepper to taste
• 1.3 ounce fajita seasoning 
• 1 pound chicken breasts boneless skinless cut into strips
• 2 tablespoons vegetable oil 

Equipment

• pot

Directions

1. Heat oil in a large soup pot over medium heat.
2. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes.
3. Sprinkle fajita seasoning over the browned chicken and stir well to coat.
4. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
5. Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.
6. Season the soup with hot sauce, salt, and pepper to taste before serving.