This is a great quick and easy soup. It’s made from mostly pantry/produce items that I keep on hand all the time. You can use a store-bought roasted chicken or any leftover chicken that you have.
Store-bought jalapeño peppers are usually mild but occasionally you will get a hot one. Just use half the pepper, or omit if you are adverse to the heat.
Chicken Fajita Soup
32 oz. chicken broth
2 cloves garlic, crushed
1 onion, chopped
1 green bell pepper, chopped
½-1 jalapeño, seeded and minced
16 oz salsa verde (I used the roasted variety)
28 oz can petite diced tomatoes, not drained
15 oz can black beans, drained and rinsed
1½-2 cups cooked chicken, shredded
1 package fajita seasoning mix
1 c. frozen corn
Salt and pepper to taste
Lime wedges, guacamole, sour cream, and chopped cilantro if desired
Combine chicken broth and next 7 ingredients in a large pot. Bring to a boil, then lower heat, and simmer for 20 minutes. Add shredded chicken, fajita seasoning mix and corn and cook an additional 10 minutes. Season to taste with salt and pepper.
Serve with lime wedges, guacamole, sour cream, and chopped cilantro if desired.
You can also crush tortilla chips and sprinkle over the soup.