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

Instructions

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.