Delicious Fajita Soup

Easy soup anyone can cook! Try the traditional chicken version or make it vegetarian.

Meat Version Ingredients:

2 small chopped onions

4-6 cloves garlic minced or pressed

2-3 c. chopped green bell peppers

2 T. EVOO (extra-virgin olive oil)

6 c. chicken broth

2 c. fresh or canned tomatoes

4 t. or more chili powder

1 ½ t. ground cumin

1 ½ t. paprika

1 t. oregano

1 t. pink salt

1 t. black pepper

1 lb. boneless skinless chicken breast

2 c. cooked black beans

1/3 c. fresh chopped cilantro

2 T. fresh lime or lemon juice

1 c. long or short grain brown rice

Use organic ingredients especially when choosing the chicken, chicken broth, olive oil, beans, rice and tomatoes.

Heat a large cast iron dutch oven or stainless steel soup pot on low-medium heat. Add oil and heat thoroughly. Add peppers and onions and sauté for 3-5 minutes. Add garlic and sauté for one minute longer. Pour in chicken broth and tomatoes. Stir in chili powder, cumin, paprika, oregano.

Add chicken and bring to a light boil. Reduce heat to medium-low, cover and simmer until chicken has cooked through about 10-15 minutes (chicken should register 165 degrees in center on an instant read thermometer). Transfer chicken to a plate and let rest 5 minutes or so, then cut into small strips. Return chicken to pot, stir in beans, cilantro and lime or lemon juice. Cook another 10-15 minutes. Season with pink salt and pepper to taste.

Add rice to each serving bowl or soup pot if you plan to eat all your soup right away.

Serve warm with a sprinkle of organic cheese or fresh onion slices. Organic tortilla chips softened in your soup will add a nice texture and flavor.

Vegetarian Version:

Organic vegetable broth

Extra cooked black beans and other beans if desired

Yield: About 8 servings