| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 1 teaspoon olive oil
- 1 teaspoon minced garlic
- 1 12-oz bag frozen cajun style Mirepoix Blend (Onions, Celery, Peppers) If you don't like onions and celery, just buy a frozen bag of bell peppers
- 1 15-oz can black beans drain and rinse
- 1 15-oz can sweet corn drain
- 1 15-oz can fire roasted tomatoes use juice
- 1 packet Fajita seasoning
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 rotisserie chicken shred and set aside.
- 2 32-oz low sodium chicken broth
- 2 avocados for topping
Ingredients
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Instructions
- In a dutch oven or soup pot, heat 1 teaspoon of olive oil over medium-high heat.
- Add the minced garlic and sauté until fragrant.
- Pour in the frozen pepper-onion mix, drained beans, corn, and diced tomatoes with the juice. Stir until combined.
- Sprinkle the fajita seasoning, salt, and pepper over the veggies.
- Stir and sauté for 2-3 minutes, or until starting to soften.
- Pour in 1 whole (32oz) chicken broth plus 1/4 of the other box. Stir to combine.
- Shred the chicken and stir into the soup.
- Let simmer for about 20 minutes. Top with creamy avocado slices, or toppings of choice! (Avocado is a must on this <3) ENJOY!
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