Chicken Tortilla Soup

total time:: 2 hr

ingredients

2 packs of boneless, skinless chicken tenders
6 cups of water
1/2 tsp. Fajita seasoning
1 med. green bell pepper, chopped
1 med. red bell pepper, chopped
1 lg. Red onion, chopped
3 - 4 large cloves of minced garlic
Juice of 1 lime
3 – 32 oz. boxes of Swanson’s Chicken Broth
4 chicken bouillon cubes
1 15 oz. can Sweet Whole Kernel Corn
1 15 oz. can Light Kidney Beans
1 15 oz. can Pinto Beans
1 15 oz. can Black Beans, rinsed and drained
1 10 oz. can of Rotel “Mexican Festival” with lime juice and cilantro
1 15 oz. can Hunts Diced Tomatoes with Basil, Garlic & Oregano
1 1/4 tsp. Mexene Chili Powder
1 1/4 tsp. Cumin
1 tsp. Dried Basil
3 tsp. Mexican Oregano
3 tbsp. Dried Parsley Flakes
Cayenne Pepper & Salt, too taste
1/4 cup uncooked long grain rice

directions

Add fajita seasoning to water and boil chicken tenders for about 20 minutes or until done. Remove chicken from pot and shred into small pieces and set aside. Add remaining ingredients (except for rice), and cook on a medium/low heat for about 30 - 45 minutes then add chicken and rice. Cover pot and lower heat to a simmer for about 30 minutes or longer on simmer.

1
These ingredients are optional and added after soup is served:
2
Corn tortillas, cut into strips and baked or fried until golden
3
Avocados, cubed (once cubed, squeeze the juice of 1 lime and toss, to prevent browning)
4
**Shredded Monterey Pepper Jack Cheese – Awesome!

Source: Debbie