Description
Chicken fajita soup is light in calories but loaded with LOTS of bold, savory and zesty flavors! You’ll love this delicious, low-fat, gluten-free recipe with an easy low-carb option.
Ingredients
Scale
- 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
- Reduced fat cheese, scallions, and avocado for garnish
Instructions
- 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.
- Step 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.
- Step 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.
- Step 4: Once the rice is tender, add the shredded chicken back to the soup. Taste, and salt and pepper as needed.
Notes
For a more robust flavor, add 1 tsp ancho chili powder, 1 tsp cumin, and 1 fresh chopped jalapeno. To make it low carb, omit the brown rice. Leftovers keep in the fridge for 4 days or in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 1021 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 36 mg
Keywords: chicken fajita soup, healthy soup, gluten-free, low-fat, Mexican soup