Ingredients
2 t. minced garlic
1/4 cup onion, minced
1/2 pound boneless, skinless chicken breast (I use 3 cans of canned chicken)
2 T. olive oil
1 T. fajita seasoning
1 (11 ounce) can mexicorn (drained)
1 (15 ounce) can black beans (rinsed and drained)
1 (10 ounce) can diced tomatoes and green chilies
3 cups chicken broth
1 t. cumin
1/2 t chili powder
salt and pepper to taste
8 ounce velveeta cheese (cubed)
Topping
cilantro
sour cream
avacado
tortilla chips
In a stock pot over medium heat, cook garlic, onion, and chicken breasts in olive oil until browned. Sprinkle with Fajita seasoning, and stir until combined.
Add mexicorn, black beans, tomatoes, chicken broth, cumin, chili powder, and salt and pepper. Bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and stir in velveeta cheese until it is completely melted. Pour into bowls and serve. Top ciliantro, sour cream and avocado and tortilla strips.
