Skinny Chicken Fajita Soup

Skinny Chicken Fajita Soup – a zesty, low fat, gluten free meal with an easy low carb option! This skinny soup recipe is exactly what you need.

I just can’t get enough soup this time of year. Neither can my family. They would eat soup every day, if I made it for them.

Any soup is a good idea when it’s so frigid outside. Yet we especially love soups with bold flavors and spices!

Today’s Skinny Chicken Fajita Soup Recipe is a meal you can enjoy all through the winter months, even when you are watching your diet.

How to Make Chicken Fajita Soup

  • In a large pot, sauté chopped bell peppers, onions, and garlic to soften.
  • Add whole chicken breasts, black beans, diced tomatoes, chicken broth, fajita seasoning packet, and salt. If adding rice, stir it in with additional water. Bring the soup to a boil. Lower the heat, and simmer.
  • Use tongs to remove the cooked chicken breasts. Allow the soup to continue simmering to fully cook the rice. Allow the chicken to cool for a few minutes, then shred with two forks.
  • Once the rice is tender, add the shredded chicken back to the soup. Taste, and salt and pepper as needed.
  • Voila! (See the recipe card below for more detailed instructions).


prep time 10 mins
cook time 40 mins
total time50 mins
Servings: 6 Servings


Ingredients

  • 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.


Recipe 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.

Recipe adapted from: https://www.aspicyperspective.com/

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