Normally soup recipes call for pureed tomatoes and some kind of broth. I used canned diced tomato instead. I had a couple of cups of boiled black beans ready to go in my fridge. So it was just a matter of time to start simmering the soup, chop/shred all the add-ins, sauté already cooked chicken and pepper slices, wrap them up and voila, a great fiesta waiting for us at the dining table!
After I took the shot, I realized I forgot to sprinkle some cheddar cheese and the dollop of sour cream on soup, so that's missing from the picture.
2 cans diced tomato in juice
2 cups tomato juice
1 medium onion, diced
3-4 cloves garlic, diced
1/4 cup oil
1 tsp crushed oregano
2 cups cooked black beans
2 cups frozen corn, thawed
1 tbsp cumin powder
1 tbsp cayenne powder
2 tbsp taco seasoning
Shredded cheddar cheese, sour cream, sliced green onions, avocados for garnish, all optional
Sauté onion and garlic in oil till fragrant.
Add oregano and rest of the spice mix and stir for a couple of minutes on medium heat.
Now add diced tomatoes, tomato juice, beans, corn and simmer on low heat for about 20 minutes.
Serve hot soup with either tortilla chips or chicken fajita to dunk.
1-1/2 lb boneless chicken breast, sliced( I used rotisserie chicken breast)
1 each medium green and red peppers, sliced
1 big onion, sliced
1/4 cup oil
1 pack taco/fajita seasoning
8 small tortillas
Heat oil on medium high heat.
If using raw chicken, cook in oil till no longer pink.
Take out of the oil, add onions to the same oil and cook till translucent.
Add pepper slices, seasoning from the pack and follow the directions on the pack.
Fill up the tortillas with fajita mix, roll up and serve.
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