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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Skinny Chicken Fajita Soup Recipe Recipe

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This recipe for Skinny Chicken Fajita Soup Recipe, by , is from Harris Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Taylor Harris


1 pound chicken breasts
1 tsp. olive oil
2 bell peppers, seeded and chopped
1 red onion, peeled and chopped
4 cloves garlic. minced
15 oz. black beans (drained)
15 oz. fire roasted diced tomatoes
8 c. chicken broth
1 fajita seasoning packet
˝ c. brown rice, optional
Possible Garnishes: reduced fat cheese, scallions, avocado

1. Place a large sauce 6-8 qt. pot over medium heat. Add the oil, chopped bell
peppers, onions, and garlic. Sauté for 3-5 minutes to soften.
2. Add whole chicken breasts, black beans, diced tomatoes, chicken broth, 1 fajita
seasoning packet, and ˝ tsp. salt. If adding rice, stir it in with an additional 2 c. 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.

* This soup has a nice light fajitas flavor. If you like a more robust soup, use the
fajita packet + 1 tsp. ancho chili powder, 1 tsp. cumin, and 1 fresh chopped

For a low carb option, omit the brown rice.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 minutes




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