Skinny Chicken Fajita Soup Recipe

Skinny Chicken Fajita Soup Recipe

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

  • 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.

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