Chicken Fajita Soup

Seems with the all the recipes going around that even my dear ole hubby is getting his requests in now too.  He found this one and really begged me to make it.  So with that I did.

Now it’s really easy and don’t take any time at all.  I did however, have to make a few substitutions here and there but all in all it was very good.  Kids really enjoyed it too.

I didn’t put the peppers in or use the tortillas.  I used flat bread I had and for the chicken broth I used the same amount using chicken bouillon.  All in all came out the same.

The recipe is as follows:

• 2 lb chicken cut of your choice, diced
• 2 tsp chili powder
• 2 tsp cumin
• 1/2 tsp pepper
• 3 cloves garlic, minced
• 1 onion, chopped
• 3 bell peppers, chopped
• 2 limes
• 14 oz crushed tomatoes
• 48 oz chicken broth
• 1/2 cup cream
• 6 corn soft taco tortillas

Instructions:
In a pot or Dutch oven coated with oil, cook chicken, chili powder, cumin, and pepper for 3 minutes. Add the garlic, onion, and bell peppers, and cook until the onions are clear. Add the juice of 2 limes, crushed tomato, chicken broth, and cream, and bring to a boil. Submerge the corn tortillas in the soup. Reduce heat, cover, and simmer for 20 minutes. Stir to break up the tortillas before serving. Top with avocado, cilantro, and cotija cheese if you want!