Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, chopped
- 2 bell peppers (preferably red and green), sliced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 4 cups chicken broth
- 2 tablespoons fajita seasoning
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Avocado and lime wedges for serving (optional)
Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Ladle for serving
Step-by-Step Instructions
First things first, I start by heating the olive oil in my large pot over medium heat. While the oil warms up, I chop the onion and bell peppers, and let me tell you, the aroma of those veggies sautéing in the oil is heavenly! Once the oil is shimmering, I add the onions and peppers and cook them until they’re tender, about 5 minutes. Then, I toss in the minced garlic and sauté just until fragrant, which takes about 30 seconds. That aroma is truly irresistible! (See the next page below to continue steps…)