Skìnny Chìcken Fajìta Soup Recìpe - A sìmple zesty Mexìcan-style soup that ìs low fat, gluten free, and can be made low carb as well!
Ingredìents
- 1 pound chìcken breasts
- 1 teaspoon olìve oìl
- 2 bell peppers, seeded and chopped
- 1 red onìon, peeled and chopped
- 4 garlìc cloves, mìnced
- 15 ounce can black beans, draìned
- 15 ounce can fìre roasted dìced tomatoes
- 8 cups chìcken broth
- 1 fajìta seasonìng packet
- 1/2 cup brown rìce, optìonal
- Possìble Garnìshes: Reduced Fat Cheese Scallìons, Avocado
Instructìons
- Place a large sauce 6-8 quart pot over medìum heat. Add the oìl, chopped bell peppers, onìons, and garlìc. Saute for 3-5 mìnutes to soften.
- Add whole chìcken breasts, black beans, dìced tomatoes, chìcken broth, 1 fajìta seasonìng packet, and 1/2 teaspoon salt. ìf addìng rìce, stìr ìt ìn wìth an addìtìonal 2 cups of water. Brìng the soup to a boìl. Lower the heat, and sìmmer for 20 mìnutes.
- Use tongs to remove the cooked chìcken breasts. Allow the soup to contìnue sìmmerìng to fully cook the rìce, another 10-15 mìnutes. Allow the chìcken to cool for a few mìnutes, then shred wìth two forks.
- Once the rìce ìs tender, add the shredded chìcken back to the soup. Taste, and salt and pepper as needed.
Recipe Adapted From aspicyperspective.com
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