Chicken Fajitas Soup

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
175
FAT
14%
CHOL
6%
SOD
44%

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Ingredients for 8 servings

1 1/2 cups celery (sliced )

3/4 cup red bell pepper (sliced in 1/4-inch x1/2-inch strips)

7 ounces frozen corn and black beans (pict sweet with Mexican seasoning)

cheese

1 teaspoon coriander

15 1/2 ounces black beans

1 teaspoon black pepper (coarsely ground fresh)

29 ounces chicken broth (2 tins college inn)

1 teaspoon salt

1 sazon con azafran seasoning

14 1/2 ounces Del Monte zesty jalapeno pepper diced tomato

Toppers

1 cup mushroom (sliced)

14 ounces bell peppers (three pepper blend by Pict sweet brand for fajita)

2 cups cooked chicken (pre cooked sliced chicken, beef or turkey any will work or left over)

1 bay leaf

2 teaspoons cilantro

guacamole, sauce

1 cup onion (diced)

tortilla chips

sour cream

rice (I used Forbidden black rice but any would do)

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