Leftover Uplift: Chicken Fajita Soup

This is a super quick, easy, and healthy meal! If you don't have leftover chicken, peppers, and onions from the Chicken Fajita Tostada recipe that I posted yesterday, you can saute those up quickly before working on the soup setup, or you could certainly cook another batch in the crockpot while you are at work, and then finish assembling and simmering the soup when you get home!

Ingredients:

Cooked shredded or cubed chicken
Medium sliced onion, sauteed
Sliced sweet pepper, sauteed
Black beans (one can or 2 cups dried/soaked/cooked)
1 can diced fire roasted tomatoes, undrained
6 cups chicken or vegetable stock
Taco seasoning to taste
Crushed tortilla chips or extra tostada shells, shredded cheese, sour cream, cilantro, etc ... for garnish

Combine first seven ingredients in a large pot and simmer until it develops a rich color and is heated through, about 30 minutes. Ladle soup into bowls and add garnish just before serving. YUMMO!