Skinny Chicken Fajita Soup Recipe
May have to try this! Looks good!
Skinny Chicken Fajita Soup Recipe
INGREDIENTS
-1 pound chicken breasts
-1 teaspoon olive oil
-2 bell peppers, seeded and chopped
-1 red onion, peeled and chopped
-4 cloves garlic, minced
-15 ounces black beans (drained)
-15 ounces 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
DIRECTIONS:
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.
#chicken #mexican #soup #foodiefriday
Skinny Chicken Fajita Soup Recipe
INGREDIENTS
-1 pound chicken breasts
-1 teaspoon olive oil
-2 bell peppers, seeded and chopped
-1 red onion, peeled and chopped
-4 cloves garlic, minced
-15 ounces black beans (drained)
-15 ounces 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
DIRECTIONS:
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.
#chicken #mexican #soup #foodiefriday
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