Skinny Chicken Fajita Soup Recipe
This recipe
for lean fajita chicken soup makes a big splash. Enjoy it tonight and freeze
the rest for a busy night next week!
Ingredients
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon olive oil
- 1 fajita seasoning packet
- 1/2 cup brown rice, optional
- 1 red onion, peeled and chopped
- 15 ounces black beans (drained)
- 15 ounces fire roasted diced tomatoes
- 1 pound chicken breasts
- 2 bell peppers, seeded and chopped
- Possible Garnishes: reduced fat cheese, scallions, avocado
Instructions
First, place
a large pan of 6-8 quarts of sauce over medium heat. Add oil, chopped peppers,
onions and garlic. Sauté for 3 to 5 minutes to soften.
Then, add
whole chicken breasts, black beans, diced tomatoes, chicken broth, 1 sachet of
fajita seasoning and 1/2 teaspoon salt. If you add rice, mix it with 2 more
cups of water. Bring the soup to a boil. Reduce the heat and simmer for 20
minutes.
Use tongs to
remove the cooked chicken breasts. Let the soup simmer to cook the rice
completely, another 10-15 minutes. Let the chicken cool for a few minutes, then
shred with two forks.
Once the
rice is tender, add the grated chicken to the soup. Taste, salt and pepper as
needed. Happy Cooking Time.
