Chicken Fajita Soup

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The perfect alternative to a traditional taco Tuesday meal. 
                   Cook chicken and set aside. 
                   Cook onion and red pepper.
                           Add garlic and corn.
         Add chicken broth, tomatoes, spices and                                             chicken.
              Cover and simmer about and hour.
                            Serve immediately.

INGREDIENTS
1/2 cup uncooked ditalini pasta*
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, diced
1 red pepper diced
1 15.25 oz can corn 
2 14.5 oz cans chicken stock
1 14.5 oz can diced tomatoes
1 10 oz can diced tomatoes with green chiles
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon oregano
Kosher salt and black pepper, to taste
4 boneless skinless chicken thighs
Optional: cilantro leaves, lime, avacado.

INSTRUCTIONS
Season chicken thighs with salt and pepper and cook over medium heat in 1 tablespoon of olive oil until cooked thoroughly and remove from pan.
Add onion and red pepper and cook for 2-3 minutes. Add garlic and corn and cook for another 4-5 minutes until corn is fragrant.
Add chicken stock, diced tomatoes, diced tomatoes with green chilies, chili powder, cumin and oregano. Taste and add salt and pepper if desired. Stir and add chicken back to pot.
Cover and simmer for 1 hour. 
When soup has about 20 minutes left cook noodles about 5 minutes or halfway. Add noodles to soup and simmer until noodles are tender. 
Serve immediately. 
Optional: top with avacado, cilantro and a squeeze of fresh lime juice.


*Or pasta of your choosing



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