Chicken Fajita soup - well, my version anyway

Just made this today and I can't help but say that I think this may be my favorite so far. Easy to make, plop in a crockpot and let it go for 8 hours on low. It's very flavorful, even though I left out onions.

With some input from friends, here's the end result:

It tastes better than my photography.

It took me about 30 minutes to prep, so not long at all.

Groceries Needed

Here's the list of what you'll need:

• 3 to 4 fresh skinless chicken breasts for crock-pot version, rotisserie chicken can also be used
• 1 can (14.5-15 oz. each) diced tomatoes OR 15 oz. diced fresh tomatoes
• 1 can (15 oz. each) black beans, rinsed
• 4 bell peppers - 1 each of yellow, orange, red and green - cut in big chunks or long strips
• 1 pkg. frozen Corn (I used Southwest Corn with onions, red peppers, green peppers) 
• 1 pkg. (1.25 oz.) McCormick Fajita Seasoning 
• 2-4 tbls. lime juice (concentrate works fine)
• 1 carton (32 oz.) chicken broth

Crockpot Instructions

This recipe will require a 5-quart crock-pot. There is no need to spray olive oil to prevent sticking with this recipe.

Here's how I put this soup together.

1. Wash and cut up the bell peppers into long strips or chunky bites, either way works. Put them in the bottom of the pot.
2. Cut the fresh chicken into roughly 1" chunks and add to the pot.
3. Open the chicken broth carton and pour into the pot.
4. Open the fajita seasoning and dump into the pot. Stir this in fairly well.
5. Open the can of diced tomatoes , drain, and add to the pot.
6. Open the can of black beans. Drain and rinse the beans before adding to the pot. (add more if you like more beans).
7. Add the frozen corn to the pot.
8. Add in the lime juice and stir some more.
9. Turn on the crock-pot to cook for 8 hours on low heat. Stir every once in a while if possible (assuming you're home).
10. When the crock pot is done cooking, leave it on warm (mine does it automatically). Serve straight from the pot or place it all in a fancy serving bowl. Using a ladle helps make sure you're getting some chicken from the bottom of the pot into the bowl.
11. Eat. Enjoy. Repeat.

Note for add-ons: I didn't put onions in this soup, but think it would be a good addition and more authentic. You could add fresh onions, tortilla strips, cheese, whatever suits you best. The flavor is pretty amazing as is.

Preferred Brands

In the interest of full disclosure I get nothing from any company, but want to share what brands I use for the ingredients. For the beans I used Ortega and Bush brands. For the tomato sauce and tomatoes I use Hunts. For the chicken I used Tyson; I prefer Perdue or Amish raised but those weren't available, and I used Swanson's Chicken Broth.

Stockpot Instructions

If you don't have a stockpot, you'll be ok. All you really need is a 5 quart pot of some kind.

Total cook time will depend on what ingredients are already cooked and ready to go, and the thickness of your pot. You'll want it to be nice and hot, which on my stove with already cooked chicken and works out to about 20 minutes on medium-high heat.

1. Wash and cut up the bell peppers into long strips or chunky bites, either way works. Put them in the bottom of the pot.
2. Cut the cooked chicken into roughly 1" chunks and add to the pot. If you're using leftover rotisserie chicken (lemon herb would be best) shredding it will work just fine. If you're using canned chicken chunks, drain it well first.
3. Open the chicken broth carton and pour into the pot.
4. Open the fajita seasoning and dump into the pot. Stir this in fairly well.
5. Turn the burner on low to start the cooking process.
6. Open the can of diced tomatoes , drain, and add to the pot.
7. Open the can of black beans. Drain and rinse the beans before adding to the pot. (add more if you like more beans).
8. Add the frozen corn to the pot.
9. Add in the lime juice and stir some more.
10. Turn the heat up to medium.
11. Keep stirring every few minutes until the soup is lightly boiling.
12. Serve straight from the pot or place it all in a fancy serving bowl. Using a ladle helps make sure you're getting some chicken from the bottom of the pot into the bowl.
13. Eat. Enjoy. Repeat.

See the add-in notes under the crockpot version for some more serving ideas.

To spice up either version, add in some more oregano, chili powder, or hot sauce.

Hope you enjoy it!