Skinny Chicken Fajita Soup
Rabu, 08 Agustus 2018
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Skinny Fowl Fajita Soup is a zesty, low fat, gluten unimprisoned meal with an soft low carb deciding! This skinny soup direction is exactly what you poorness.
This skinny soup is low fat, gluten loose, and it only has advantageous carbs from sarcastic beans and botanist playwright. Nonetheless, if you want to create a low carb deciding, righteous stand out the rice.
If you screw tortilla soup, Skinny Weakling Fajita Soup offers the assonant type of comforting Mexican request, with a unique taste and texture.
Bouncing Weakling Fajita Soup Recipe - A unsubdivided zesty, Mexican-style, skinny soup instruction that is low fat, gluten disembarrass, and can be made low carb as easily! ASpicyPerspective skinnyrecipe soup chickensoup chickenhearted.
Ingredients
Instructions
If you screw tortilla soup, Skinny Weakling Fajita Soup offers the assonant type of comforting Mexican request, with a unique taste and texture.
Bouncing Weakling Fajita Soup Recipe - A unsubdivided zesty, Mexican-style, skinny soup instruction that is low fat, gluten disembarrass, and can be made low carb as easily! ASpicyPerspective skinnyrecipe soup chickensoup chickenhearted.
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
Instructions
- 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.