1-½lbsChickenboneless, skinless, and cut into strips
1.27ouncesFajita seasoningor 1 ½ tablespoons homemade
1Poblano peppercut into cubes
1Yellow bell peppercut into cubes
1Red bell peppercut into cubes
1Onionchopped
14.5ouncesdiced tomatoes & green chilies
14.5-ouncesTomatoesdiced
15ouncesBlack beans
15ouncesRanch style beans
1cupCorn
1quartChicken broth
Garnish
2Avocadoschopped
3cupsCheddar cheeseshredded
Instructions
Add everything but the cheese and avocado to a slow cooker and cook on low for 8 - 10 hours.
Taste and add more Fajita seasoning if needed.
Just before serving top with avocado and cheese.
Top of the Stove
Add a little oil to a frying pan and let it get hot.
Add the onion and peppers.
Saute until they begin to soften.
Add the chicken.
Saute for about 5 minutes.
Add the remaining ingredients to a saucepan.
Bring to a simmer and add the chicken and onions mixture.
Turn the heat to low, cover, and simmer about 15 -20 minutes.
Notes
Use grilled skirt steak and beef stock in place of the chicken.
Make it really quick by using leftover grilled chicken or grilled chicken from the grocery store. Just toss the ingredients together in a stock pot and simmer for 10 minutes.
Add some hominy. I love the texture it adds.
If you like cilantro this is a great soup to add it to, either during cooking or to garnish.
You can get fire roasted corn and it's particularly good in this dish.
Use cojita cheese instead of the Cheddar.
Make it creamy by adding 1 can of cream of chicken soup with the other ingredients.
You can make it in an Instant Pot in about 10 minutes or on top of the stove in about 20.
It's better the 2nd day.
This soup freezes well (leave out the avocado and cheese) for up to 3 months.