Recipe of the Week

Chicken Fajita Soup

1-1.5 pounds of chicken tenders chopped
1 green bell pepper chopped
1 red bell pepper chopped
1 large onion chopped
1 tbsp cumin
1 tbsp of thyme
1-1.5 tbsp of coriander
2 14 oz cans of fire roasted tomatoes
1 quart of chicken broth
1 chopped jalepeno (optional)

In a heavy saucepan, brown your chicken in olive oil. While they are working, add the chopped onions and peppers. Add the spices. Let cook for about 10 minutes and then add the rest of your ingredients. Simmer over low heat for about 20 minutes. Spoon over crushed tortilla chips. We had hot jalepeno chedder cheese and sour cream as garnish.