Ingredients

• 2 lbs chicken breasts or thighs (boneless and skinless), cut into 2" pieces
• 1½ tbsp Sur La Table Fajita Seasoning
• 1 large white onion, small dice
• 1 large green pepper, small dice
• 3 garlic cloves, thinly sliced
• 3 tbsp olive oil
• 1½ tsp Sur La Table Chipotle flakes
• 1 qt chicken stock
• 1 14-oz canned dice tomatoes (Muir Glen Fire Roasted Tomatoes)
• ½ bunch cilantro
• fresh lime juice

Procedure

1. Season the chicken with fajita seasoning. In a medium stockpot, heat 2 tablespoons oil over medium-high heat, then sauté chicken in batches until brown. Remove and set aside.
2. In the same pan, heat remaining oil and sauté onions, green pepper and garlic for about 3 minutes. Stir in chipotle flakes and continue cooking for 6-8 minutes on medium-high heat or until onions are lightly browned and limp. Return chicken to pot and add chicken stock, followed by tomatoes. Bring to boil and simmer for 10-15 minutes. Add the cilantro and simmer for 8-10 minutes.
3. Ladle soup into individual serving bowls, squeeze lime over top and garnish with avocado, grated Jack cheese, chopped green onions or crushed tortilla chips.