Chicken Tomato Soup

This is a very yummy soup that's easy to make and everyone loves. I enjoy making soups to have around especially in the winter. It's convenient to just heat up and have for lunch or when everyone is coming and going. Soups are economical too, and great for the figure. If I were to make my own food pyramid I'd say soup would be in the second tier, right after salad, followed by something sweet.

Chicken Tomato Soup:

2 large cans crushed tomatoes

4 cups chicken broth (or stock if you have some on hand)

2 bone in chicken breasts, shredded

about 5 carrots, med dice

about 5 celery stalks

3 onions, med dice

2 green peppers, med dice

olive oil

salt and pepper to taste

1 package fajita seasoning mix (I used McCormick)

In a small saute pan brown the chicken on both sides until cooked through. You can also brown it and then pop it in the oven for about 10 minutes to cook it through (easier). In a large stock pot add about 3 Tablespoons of olive oil, heat up and add the onion-saute. Once it has started to turn translucent, add the carrots, celery and green peppers-saute about 5 minutes on medium high. Add the fajita seasoning mix and toss to coat. Add the crushed tomatoes and chicken broth to the ingredients and stir. Once the chicken is cooked through, let it cook and then shred it with a fork making sure to only get the chicken bits (no skin or bone). Add this to the soup and cover, stirring every ten minutes or so for about 40 minutes (keep it on medium so it doesn't boil). Season with salt and pepper before serving. I like to serve it with a little shredded cheese and sliced avocado.