Cheesy Chicken Fajita Soup

Cheesey Chicken Fajita Soup

Cheesy Chicken Fajita Soup

1 Tablespoon Olive Oil

1 Pound of additive free Chicken Breast cut into 1- 1 ½ inch cubes ( or rib meat)

1 medium Onion peeled and chopped

1 Large Bell Pepper (deseeded and chopped)

Optional: 1-2 Jalapeños, Deseeded and chopped

2 ½ Tablespoons Gluten Free Fajita Seasoning ( or 1 – 1.25 oz. package of GF Fajita Seasoning)

1 – 10 oz. Can Rotel ( tomatoes and green chilies)

2 Cans additive free Chicken Broth

1- 15oz. Can GF Whole Corn ( do not drain corn)

1 – 16oz. can (rinsed and Drained) G F Red Kidney Beans or Black Beans ( I used Bushes Red Kidney Beans)

2 Cups ( or 16oz.) Shredded Cheddar Cheese ( or you can use Velveeta if you prefer)

In large sauce pot add oil, cubed chicken, chopped onions, and chopped peppers. On medium high heat sauté and stir meat and vegetables until chicken is browned slightly, about 5-6 minutes. Then turn heat down slightly to add fajita seasoning coating meat and veggies. Add remaining ingredients except cheese. Turn heat back up to high and let mixture come to a boil. About 15 – 20 minutes. Then slowly stir in cheese. Let mixture cook until all cheese is melted. Be sure and keep stirring so that cheese doesn’t stick. Remove from heat, and serve! Enjoy!

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