2 tablespoons oil
1 pound skinless, boneless chicken breasts, cut into pieces or strips
1 (1.27 ounce) packet fajita seasoning
1 red bell pepper, cut into thin strips (I diced it)
1 green bell pepper, cut into thin strips (I diced it)
1 poblano pepper, cut into thin strips (I used a jalapeño)
1 large onion, cut into thin strips (I always throw it in the food processor)
1 (14.5 ounce) can fire roasted diced tomatoes
1 (15 ounce) can black beans
1 (14 ounce) can chicken broth
1 dash hot sauce (I always use Cholula)
salt and pepper to taste
Heat oil in a large soup pot over medium heat.
Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes.
Sprinkle fajita seasoning over the chicken and stir well to coat.
Add the red and green bell pepper, jalapeño pepper, and onion to the seasoned chicken.
Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
Add the tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables.
Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.
Season the soup with hot sauce, salt, and pepper to taste before serving.
Serves about four 1.5 to 2 cups