Skinny Chicken Fajita Soup

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Skinny Chicken Fajita Soup, a zesty low fat, gluten free meal with an easy low carb option!

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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.

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It’s low fat, gluten free, and 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.

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

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

This Skinny Chicken Fajita Soup Recipe makes a large batch. Enjoy it tonight, and freeze the rest for a busy night next week!

Skinny Chicken Fajita Soup

YIELD: 6-8 servings

PREP TIME:10 minutes

COOK TIME:40 minutes

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!

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

Directions:

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.

NOTE: 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.

Full recipes >> https://www.aspicyperspective.com/skinny-chicken-fajita-soup/2/

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