Chicken Fajita Soup

Utilizing the leftovers from yesterday's Fabulous Chicken Fajitas, this recipe works great for the crockpot.  If you're in a hurry, then simmer it on your stovetop instead for 40 minutes or so.

Chicken Fajita Soup

an original recipe by Kelly Jo Vanderstelt

1.  Put in slow cooker:

• Leftover Chicken Fajitas mixture
• 1 - 28 oz. can Diced Tomatoes (including juice)
• 3 - 4 Cups Chicken Broth
• 1 Can of Black Beans, rinsed well and drained
• 1/2 Cup Brown Rice, uncooked

2.  Set on high for 4-6 hours, until rice is cooked and soup is ready.

It doesn't get much simpler than this!  If you feel your Chicken Fajita leftovers already have enough Black Beans, then don't add another can.  If you are diametrically opposed to Brown Rice, then use the stripped white variety.  You have the power!