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Skinny Chicken Fajita Soup

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If you love Chicken Fajitas, Skinny Chicken Fajita Soup offers the same type of comforting Mexican appeal, with a unique taste and texture.


This skinny soup is low fat, gluten free, and it only has good carbs from black beans and brown rice. However, if you want to make a low carb option, just take out the rice.

Top it with reduced fat cheese, scallion, and fresh avocado, for a dinner that will make you say OLE!

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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

Details

Preparation time 40mins
Cooking time 50mins
Adapted from

Preparation

Step 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.
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.
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.
Once the rice is tender, add the shredded chicken back to the soup. Taste, and salt and pepper as needed.

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Skinny Chicken Fajita Soup Chicken Fajita Pasta