Chicken Fajita Soup Recipe

Chicken Fajita Soup

2 pounds chicken tenders
1/2 tsp. ground cumin
1 cup diced onions
1/2 cup green onions, sliced
1 red bell pepper, sliced
1 packet fajita seasoning mix
2 cups chicken broth
2 cups V-8 vegetable juice
1 can of black beans, drained
1 cup salsa
1 jalapeño pepper
4 tablespoons sour cream
Baked tortilla chips

Cut chicken tenders into bite-size pieces. Spray a medium-size skillet with cooking spray, or you can use a little vegetable or canola oil, brown chicken tenders over medium-high heat adding the cumin the last minute or so. Transfer to a slow cooker. Spray the pan again or add a little more oil to the pan and sauté onions and bell pepper. Place the vegetables into the slow cooker with the chicken and add seasoning mix, broth, juice, beans, salsa and jalapeño pepper. Cook on Low for 6 to 8 hours.

Ladle into serving bowls and top each with 1 tablespoon sour cream. Serve with tortilla chips.

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