Quick and Easy Chicken Fajita Soup

Hello all.

Just back quickly with another recipe and this time it is a quick and easy chicken fajita soup recipe. I believe it will yield 3 so please adjust as needed and keep in mind I used left over baked chicken from the day before.

Ingredients:

2 large chicken breasts and 2 chicken thighs

1 12-16oz package of frozen onions, red, yellow and green peppers

1 30oz can of pinto beans (drained)

1 16oz can of fire roasted tomatoes (undrained and I actually cooked it with the chicken from the day before)

Add salt and pepper as needed

Cut up or tear up the chicken and save the juice and tomatoes and pour it in a pot. Add the pinto beans, the onions and pepper mixture and add salt/pepper as needed. Let all of the ingredients blend together for about 15-20 minutes and serve with crackers, bread, etc. If you want it to be more soupy then add some chicken broth to you desired thick/thinness. Mine was pretty thick as you can probably see in the picture.

Thank you for reading and God Bless!!