Creamy Chicken Fajita Soup (Michelle Moya)

Ingredients

2 tbsp. butter
1/2 medium onion, thinly sliced
1/2 green pepper, sliced
1/2 red pepper, sliced
1 packet Fajita seasoning
2 1/2 cups. chicken broth
1 can black beans, drained and rinsed
1/2 cup frozen corn
1 (14.5 oz) can diced tomatoes
1 (8 oz) package cream cheese
1/2 cup shredded sharp cheddar cheese
2 cups cooked chicken

Directions

In a large soup pot, melt butter over medium heat.  Add onions, green peppers, and red peppers.  Cook until vegetables have softened and are starting to brown, about 8-10 mins.  Sprinkle with fajita seasoning.

Add chicken broth, corn, diced tomatoes, and softened cream cheese.  Continue to cook over medium heat, stirring occasionally until cream cheese has completely melted.

Stir in cooked chicken and 1/2 cup sharp cheddar cheese.  Top with sour cream, tortilla chips, and chopped cilantro if desired.