Chicken Fajita Soup

Chicken Fajita Soup

Serves: 6

2 lbs chicken thighs, cooked and diced

1 onion, sliced in ½ moons

1 green pepper, cut in 2” strips

1 red pepper, cut in 2” strips

3 garlic cloves, minced

1 tablespoon of butter

6 oz cream cheese, softened

2 (10 oz) cans diced tomatoes with green chilis

4 cups chicken broth

½ cup heavy whipping cream

2 tbsp taco seasoning

Salt and pepper to taste

1.   In a large saucepan or Dutch oven, sauté peppers, onion, and garlic in 1 tablespoon of butter until they are translucent.

2.   Add softened cream cheese to the veggies and combine until smooth.

3.   Add the canned tomatoes, chicken broth, heavy whipping cream, and taco seasoning.

4.   Simmer on low uncovered for 20 minutes.

5.   Add chicken, cover and simmer for 10 minutes.

6.   Add salt and pepper to taste.

Optional: Top each bowl with shredded cheese, cilantro, and/or sour cream.

Nutrition: 338 calories; 18g fat; 152mg cholesterol; 559mg sodium; 238mg potassium; 9g carb; 2g fiber; 5g sugar; 28g protein