Pull the meat off the chicken and rough chop it into bite-sized pieces. Set aside.
3-4 pounds roasted chicken
Heat the oil in a 4-quart, heavy-bottom or stainless steel pan set over medium-low heat. Add the butter, onion, green pepper, and red bell pepper. Cook the vegetables, stirring often, until softened and the onion is translucent, about 5 minutes.
2 tablespoons olive oil, 1 tablespoon unsalted butter, 1 yellow onion, 1 green pepper, 1 red bell pepper
Reduce the heat to low, add the garlic, and cook for 30 seconds.
3 cloves garlic
Add the chicken broth, tomatoes, sauce, chili powder, cumin, salt, pepper, and pepper flakes. Stir well and increase the heat to medium.
4 cups low-sodium chicken broth, 10 ounces fire-roasted diced tomatoes, 8 ounces Frontera Fajita Skillet Sauce, 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ¼ teaspoon crushed red pepper flakes
Bring the soup to a boil. Once boiling, reduce to a simmer, add the chicken, and cook for 30 minutes to blend flavors and thicken.
Add cilantro and fresh lime juice, serve with desired garnishes, and enjoy.
2 tablespoons chopped fresh cilantro, Juice of 1 lime, Chopped fresh cilantro, Fresh lime wedges, Shredded Mexican cheese, Tortilla chips or strips, Sour cream, Avocado crema, Pico de gallo