Skinny Chicken Fajita

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

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

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

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.

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