• 2 packs of boneless, skinless chicken tenders
• 6 cups of water
• ½ teaspoons fajita seasoning
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 1 large red onion, chopped
• 3 - 4 large cloves of minced garlic
• Juice of 1 lime
• 3 32-ounce boxes of Swanson’s Chicken Broth
• 4 chicken bouillon cubes
• 1 15-ounce can sweet whole kernel corn
• 1 15- ounce can light kidney beans
• 1 15- ounce can pinto beans
• 1 15- ounce can black beans, rinsed and drained
• 1 10- ounce can of Rotel “Mexican Festival” with lime juice and cilantro
• 1 15- ounce can Hunts diced tomatoes with basil, garlic & oregano
• 1 ¼ teaspoons Mexene chili powder
• 1 ¼ teaspoons cumin
• 1 teaspoon dried basil
• 3 teaspoons mexican oregano
• 3 tablespoons dried parsley flakes
• Cayenne pepper & salt, to taste
• ¼ cup uncooked long grain rice

Tortilla Chicken Soup

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