Issue Date: February, 2010

Serves: Serves a Crowd
Pairings:
Courtesy of:

Debbie Guidry-Gauthier, Breaux Bridge, LA for Louisiana Cookin

Ingredients:

• 2 packs of boneless, skinless chicken tenders
• 6 cups of water
• ½ teaspoons fajita seasoning
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 1 large red onion, chopped
• 3 - 4 large cloves of minced garlic
• Juice of 1 lime
• 3 32-ounce boxes of Swanson’s Chicken Broth
• 4 chicken bouillon cubes
• 1 15-ounce can sweet whole kernel corn
• 1 15- ounce can light kidney beans
• 1 15- ounce can pinto beans
• 1 15- ounce can black beans, rinsed and drained
• 1 10- ounce can of Rotel “Mexican Festival” with lime juice and cilantro
• 1 15- ounce can Hunts diced tomatoes with basil, garlic & oregano
• 1 ¼ teaspoons Mexene chili powder
• 1 ¼ teaspoons cumin
• 1 teaspoon dried basil
• 3 teaspoons mexican oregano
• 3 tablespoons dried parsley flakes
• Cayenne pepper & salt, too taste
• ¼ cup uncooked long grain rice

Instructions:

Add fajita seasoning to water and boil chicken tenders for about 20 minutes or until done. Remove chicken from pot and shred into small pieces and set aside. Add remaining ingredients (except for rice), and cook on a medium/low heat for about 30 - 45 minutes then add chicken and rice. Cover pot and lower heat to a simmer for about 30 minutes or longer on simmer.

These ingredients are optional and added after soup is served:

• Corn tortillas, cut into strips and baked or fried until golden
• Avocados, cubed (once cubed, squeeze the juice of 1 lime and toss, to prevent browning)
• Shredded Monterey Pepper Jack Cheese