Chicken Fajita Soup

Ingredients:

2 lbs. chicken tenders or 3 nice size boneless chicken breasts
1 small or 1/2 large green bell pepper, diced
1 small or 1/2 large red bell pepper, diced
1 small or 1/2 large yellow bell pepper, diced
1 medium onion, diced
2 Tbs. butter
1/4 cup olive oil
1 Tbs. minced garlic
1 tsp. salt
1/2 tsp. black pepper
1 pkg fajita mix ( I used Old El Paso)
juice of 1 lime
1 can Rotel tomatoes
1  15oz. can tomato sauce
3 Knorr chicken bullion cubes
2 cups frozen corn niblets or 1 can, drained
4 cups of water
2 Tbs. chopped jalapeno pepper (optional depending on how much heat you like)
dash of Tabasco sauce (optional)

Garnishes:

4 flour tortillas, cut in strips and deep fried for garnish
shredded cheddar cheese
chopped green onions
sour cream
diced avocado
1/4 cup cilantro (optional)

Directions:

Heat the olive oil and butter in a dutch oven or soup pot.  Add the chicken tenders, peppers, onion, and garlic, sprinkle with salt and pepper and saute until done.
Squeeze the juice of the lime over the chicken and vegetables and then sprinkle the fajita mix over all. 
Add 4 cups of water, bullion cubes, Rotel tomatoes, tomato sauce and corn. If you are adding the jalapeno and Tabasco add it now.  Bring to a low boil, then turn down to simmer and simmer for 45 minutes to an hour for best flavor.
For the garnishes, I like to cut the tortillas in about 1/2 inch strips and deep fry them in oil.  They fry quickly so you have to watch them close.  Take them out to a paper towel covered plate to drain and sprinkle with a little salt as soon as you take them out. You can also just buy the tortilla strips already prepared, but there is no comparison to those you fry at home fresh!   It’s best to just put the other garnishes out in bowls and let everyone garnish to their own liking.

From:  Sweet Tea and Cornbread