Fabulous soup — easy, light and delicious! This is wonderful served with Buttermilk Cornbread (see recipe on this blog), warmed flour tortillas or tortilla chips. You may also want to put out shredded Cheddar or Monterey Jack cheese, sour cream and diced avocado as garnishes.
2 Tbsp. vegetable oil
1 lb. boneless, skinless chicken breasts, cut into strips
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 poblano chile pepper, cut into thin strips
1 large onion, cut into thin strips
1 (14.5 ounce) can fire roasted diced tomatoes, undrained
1 (15 ounce) can seasoned black beans, undrained
1 cup corn kernels, fresh or frozen
21 oz. chicken broth
Salt; Pepper; Hot sauce
Heat oil in a large soup pot over medium heat. Place chicken in the hot oil and sprinkle lightly with salt; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano chile pepper and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
Add the fire roasted tomatoes, black beans, corn and chicken broth to the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.
Season the soup with salt and pepper to taste before serving. Serve with hot sauce.