This soup is a crowd pleaser for the whole family. With lots of flavor and a little bit of heat, this soup can warm up any winter chills. 

Prep Time: 5 minutes

Total Cook Time: 1 hour

Serves: 4-6

Ingredients

• 2 chicken breasts
• 28 oz can of crushed tomatoes
• 15 oz can of black beans
• 2 tablespoons tomato paste
• 1 cup water or chicken stock
• 1 large yellow onion, chopped
• 1 large green pepper, chopped
• 2 cloves garlic, minced
• 1 small lime, juiced
• olive oil
• salt & pepper
• 6 small corn tortillas
• 1 compact box organic Mexican Seasoning
• 1 compact box organic Fajita Seasoning

• Plain yogurt or sour cream
• Cilantro, chopped

Directions

1. Preheat oven to 375
2. Drizzle olive oil on chicken and cover in 2-3 tablespoons Fajita Seasoning
3. Bake in the oven for 20-25 minutes or until fully cooked
4. Set aside and let cool 
5. Sauté onions, pepper and garlic together on medium heat in olive oil and 2 tablespoons of Mexican Seasoning
6. Once onions are translucent, add tomato paste and stir until the vegetables are coated
7. Add canned tomatoes, stock, lime juice and black beans and bring to a simmer
8. Cut tortillas into 1 inch strips and add to the simmer pot
9. Take two forks and shred chicken breasts and add shredded meat to the simmering pot
10. Taste and add salt and pepper as needed
11. Let simmer for another 15-20 and serve with cilantro, avocado and sour cream