Clean Eating Chicken Fajita Soup

2 red bell peppers, chopped
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
2 red onions, chopped
1 tbsp. olive oil
4 large chicken breasts, cut into small cubes
1 lb. frozen, organic corn
8 cups chicken broth, no sugar added, low sodium is best
2 tbsp. cumin
2 tbsp. chili powder
2 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. dried cilantro
1 small bunch fresh cilantro for garnish

Note: This is a very thin soup. Very light and perfect for spring or
summer. However, if you want a thicker broth, add 1-2 tbsp. cornstarch or
whole wheat pastry flour to a small amount of the chicken broth in a small
pot. As you warm it, whisk vigorously. Once well combined, add to the big
soup pot and continue as usual.

Directions
Step 1 - Saute' the bell peppers and onions in the olive oil using a large
soup pot.

Step 2 - Add in the chicken and cook, stirring frequently for
approximately 5-10 minutes, or until chicken is nearly cooked through.

Step 3 - Stir in corn.

Step 4 - Pour in broth and add the spices.

Step 5 - Bring to a light boil and cook until the chicken is cooked
through and all ingredients are warmed through. (Approximately 10-20
minutes)

Serving Size: Makes 16 1 cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user SMNEFF.