Fiesta In Your Mouth Chicken Fajita Soup

Slice chicken breasts and peppers thinly, toss with 1 teaspoon of cumin, 1 teaspoon of chili powder and the olive oil. Grill in a grill basket until juices run clear. Set aside to cool.

I used chicken left over from fajitas. You can, too.

Dice onions and remove sausage from casings. Place onions and sausage into a soup pot and cook over medium heat, breaking the sausage up. When sausage is nearly done, dice up chicken and peppers and add to the pot. Stir in remaining cumin, chili powder, garlic, seasoned salt, soup base and rice. Cook over medium heat for 3-5 minutes. Slowly add in the water and turn heat up to high.

Bring the pot up to a rolling boil and reduce heat. Allow pot to cook for 25 minutes. Add water as needed, as the rice will absorb water. Rinse the beans and drain in a colander. Add to the pot just before serving and allow to heat through.

Serve garnished with shredded jack cheese, a dollop of sour cream and crushed tortilla chips. You can use fat-free garnishes to make it heart and waist-friendly also! Enjoy!