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A hearty chicken soup that's quick and easy to prepare. Toppings of cilantro, lime wedges and avocado add lively fresh flavor. If using leftover cooked chicken, add 3 cups cubed cooked chicken with the beans.
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cubed
1 package McCormick Gourmet™ Strip Steak Fajita with Roasted Peppers & Onions Recipe & Seasoning Mix
3 cups Kitchen Basics® Original Chicken Stock
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can ounces black beans, drained and rinsed
1 cup frozen corn
1 can (4 ounces) chopped green chiles
1/4 cup chopped fresh cilantro
1 cup crushed tortilla chips
Heat oil in large saucepan or Dutch oven on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. Stir in Seasoning Mix, stock and tomatoes. Bring to boil. Reduce heat to low; simmer 5 to 10 minutes.
Stir in beans, corn, chiles and cilantro. Simmer 5 minutes or until heated through. Ladle into soup bowls. Sprinkle with tortilla chips. Serve with desired toppings.
Serving Suggestion: Serve soup with assorted toppings, such as chopped avocado, shredded cheese, chopped green onions, sour cream and lime wedges.
Nutritional Information coming soon!