Skinny Chicken Fajita Soup

Skinny Chicken Fajita Soup Recipe - A simple zesty Mexican-style soup that is low fat, gluten free, and can be made low carb as well!


You’ll Need:


  • 1 pound chicken breasts
  • 1 teaspoon olive oil
  • 2 bell peppers, seeded and chopped
  • 1 red onion, peeled and chopped
  • 4 garlic cloves, minced
  • 15 ounce can black beans, drained
  • 15 ounce can fire roasted diced tomatoes
  • 8 cups chicken broth
  • 1 fajita seasoning packet
  • 1/2 cup brown rice, optional
  • Possible Garnishes: Reduced Fat Cheese Scallions, Avocado

Instructions:


  1. Place a large sauce 6-8 quart pot over medium heat. Add the oil, chopped bell peppers, onions, and garlic. Saute for 3-5 minutes to soften.
  2. Add whole chicken breasts, black beans, diced tomatoes, chicken broth, 1 fajita seasoning packet, and 1/2 teaspoon salt. If adding rice, stir it in with an additional 2 cups of water. Bring the soup to a boil. Lower the heat, and simmer for 20 minutes.
  3. Use tongs to remove the cooked chicken breasts. Allow the soup to continue simmering to fully cook the rice, another 10-15 minutes. Allow the chicken to cool for a few minutes, then shred with two forks.
  4. Once the rice is tender, add the shredded chicken back to the soup. Taste, and salt and pepper as needed.


Notes:


  • This soup has a nice light fajita flavor. If you like a more robust soup, use the fajita packet + 1 teaspoon ancho chili powder, 1 teaspoon cumin, and 1 fresh chopped jalapeno.
  • For a low carb option, omit the brown rice.

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