Ingredients
2 boneless skinless chicken breasts; cooked
1 pkg fajita seasoning mix
1 cup chicken stock
1 can diced tomatoes
1 can white kidney beans
1 can chilis
1 can brown beans.
1 green pepper julienne
1 large-sized onion
1 cup pepperjack cheese; divided

Directions

1. Cube cooked chicken and put in a large pot.
2. Add next 6 ingredients, bring to a boil and simmer for 10-12 minutes.
3. Add pepper and onion.
4. (You want the veggies to still have crunch to them when you are eating them.)
5. Serve in bowls and top with cheese.
6. *Can simmer all day (if you wish), just add liquid as needed

Ingredients
4 lbs ground chicken (turkey won’t taste right)
half stick butter (not margerine)
2 Tbl Olive Oil
1 medium to large onion
4 cups baby carrots
3 stalks celery
5 cloves garlic
2 bay leaves
2 Tbl smoked paprika
1 cup chicken stock
1 can crushed tomato (Contadina or Hunt’s 28oz. is good)
2 cans tomato sauce (same brands as above but each can is 15 oz.)
Frank’s RedHot to taste
salt and pepper to taste

Directions
1.    In stock pot heat butter and olive oil.
2.    Add ground chicken.
3.    Cover pot.
4.    Stir and break up chicken occasionally.
5.    Rough chop veggies and garlic, set aside
6.    Once chicken has mostly cooked add the veggies and garlic and cover.
7.    Let veggies steam with chicken.
8.    After about 10 minutes add the stock, bay leaves and paprika.
9.    Stir and let heat throughout.
10.    Add tomatos.
11.    Add Frank’s RedHot and salt/pepper to taste
12.    Try to let simmer for an hour or two to let flavors mingle.
13.    Feel free to serve with blue cheese crumbles or salad dressing and with crusty bread.