10m
PREP TIME
25m
COOK TIME
177
CALORIES
11
INGREDIENTS
Servings: 8 (1 cup)
Ingredients
- 1 tablespoon oil
- 1 medium green bell pepper, cut into 1/2-inch chunks
- 1 medium red bell pepper, cut into 1/2-inch chunks
- 1 small onion, finely chopped
- 3 tablespoons tomato paste
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
- 1 package McCormick® Organics Fajita Seasoning Mix
- 3 cups chicken stock
- 1 can (14.5 ounces) petite diced tomatoes, drained
- 1 cup frozen corn
-
1
cup
tortilla strips
![substitution]( "substitution")
Substitutions available
/ crushed tortilla chips
KEY PRODUCTS
INSTRUCTIONS
- 1 Heat oil in large saucepan or Dutch oven on medium-high heat. Add peppers and onion; cook and stir 2 minutes. Add tomato paste; cook and stir 2 minutes.
- 2 Stir in chicken, Seasoning Mix, stock, tomatoes and corn. Bring to boil. Reduce heat; simmer 20 minutes or until chicken is cooked through.
- 3 Ladle soup into bowls. Sprinkle with tortilla strips. Serve with desired toppings.
Tips & Tricks
Serve with assorted toppings, such as chopped avocado, shredded cheese and sliced jalapeño peppers.
Roasted Eggplant Bisque with Honey Harissa Sauce and Parmesan Crisps
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Roasted Eggplant Bisque with Honey Harissa Sauce and Parmesan Crisps
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