Prep Time: 10 min | Cook Time: 25 min | Difficulty: Easy | Servings: Yield: 4 to 6 servings

Ingredients:

2 tablespoons vegetable oil

1 small onion, diced

1 red pepper thinly sliced

1 yellow pepper thinly sliced

2 tablespoons minced garlic

2 jalapenos, finely diced

6 cups low-sodium chicken broth (or more if needed)

One 14.5-ounce can fire-roasted diced tomatoes (can add 2 cans if you love tomatoes)

One 14.5-ounce can black beans, rinsed and drained

1 whole chicken (cooked & shredded)

4 tbsp (or to taste) taco or fajita seasoning or 

2 limes, juiced, plus wedges for garnish

Salt and freshly ground black pepper

1 cup roughly chopped fresh cilantro leaves

Sour Cream

Crush tortilla chips

1 avocado, pitted, sliced

1-2 cups smoked cheddar cheese

Directions:

In a large soup pot, heat the vegetable oil. Add the onions, peppers and cook for 2 minutes. Once the onions have softened add the garlic and jalapenos and cook for another minute.  Coat the cooked veggies in the fajita/taco seasoning.  Cook 1 more minute

Pour the chicken broth, tomatoes and beans into the pot and bring to a boil.

Once at a boil lower heat to simmer and add your shredded chicken. Cook for about 10-15 mins, let all of the flavours mix together.  Taste it, see if you would like more seasoning. When it taste just right, mix in about 1-1/2 cups of the smoked cheddar.  Once melted, ladel the soup into a bowl.

Top the soup with the crushed tortilla chips, avocado, cheese, sour cream, cilantro, fresh lime and hot sauce.  And of course, you must serve it with my favourite drink - a spicy margarita!