Skinny Chicken Fajita Soup Recipes

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SKINNY CHICKEN FAJITA SOUP



Skinny Chicken Fajita Soup image

Skinny Chicken Fajita Soup

Provided by www.aspicyperspective.com

Time 50m

Yield 1

Number Of Ingredients 11

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

Steps:

  • For complete instructions, visit the original site at http://www.aspicyperspective.com/skinny-chicken-fajita-soup/2

Nutrition Facts : ServingSize serving, Sugar 14 g, Sodium 2026 mg, Cholesterol 0 mg, SaturatedFat 0 g, Calories 632 kcal, Carbohydrate 112 g, Protein 35 mg, Fat 4 g

SKINNY CHICKEN FAJITA SOUP



Skinny Chicken Fajita Soup image

Yum! This Skinny Chicken Fajita Soup is so good I could make a habit of making this weekly. There is so much flavor you won't believe that it's so good for you!

Provided by Sparkles Of Yum

Categories     Entree,Dinner

Time 1h

Number Of Ingredients 17

1 lb chicken breast
1 Tablespoon olive oil
1 small red bell pepper (diced)
1 small green bell pepper (diced)
1 red onion (diced)
4 cloves garlic (minced)
1 can corn
1 can black beans
1 can fire roasted diced tomatoes
6 cups chicken broth
1 Tablespoon lime juice
1 packet Fajita Seasoning (I used McCormick)
1 cup cooked rice (optional)
1 Avocado (chopped)
1/4 cup Cheddar Cheese (optional)
Garnish with Cilantro, Parsley, or diced green onions
salt and pepper to taste

Steps:

  • Heat the olive oil in a stockpot (I used 8qt.) over a little more than medium heat. Add the onions and bell peppers and cook until just tender, toss in the garlic at the end so it doesn't burn, about 3-5 minutes.
  • Slowly stir in chicken broth and deglaze the pan by scraping up any brown bits from the bottom of the pan.
  • Season chicken with salt and pepper. Add whole chicken breast to the pot. Bring to a boil and add the fajita seasoning, tomatoes, beans, and corn. Reduce the heat and simmer 20-25 minutes.
  • Start the rice on the back burner according to package instructions.
  • Remove chicken breast to a plate when done, let rest a couple minutes then shred chicken, using 2 forks and return to pot. Add the lime juice.
  • Add a little rice to the bottom of the bowl, ladle your soup in and garnish with chopped avocado, cilantro, or green onions and cheese.

Nutrition Facts : Calories 405 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 13 grams fat, Fiber 10 grams fiber, Protein 34 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1802 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

SKINNY CHICKEN FAJITA SOUP RECIPE



Skinny Chicken Fajita Soup Recipe image

This Skinny Chicken Fajita Soup recipe is a zesty, low fat, gluten-free meal with an easy low carb option! This skinny soup recipe is exactly what you need.

Provided by Sommer Collier

Categories     Soup

Time 50m

Number Of Ingredients 11

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)

Steps:

  • 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.

Nutrition Facts : ServingSize 1.5 cups, Calories 220 kcal, Carbohydrate 28 g, Protein 20 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 1021 mg, Fiber 6 g, Sugar 3 g

EASY CHICKEN FAJITA SOUP



Easy Chicken Fajita Soup image

This soup is simply made, with chicken, peppers, onions, and tomatoes in a delicious seasoned broth. Serve the soup as is or top with tortilla chips.

Provided by Gweb8

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h15m

Yield 10

Number Of Ingredients 12

2 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into strips
1 (1.27 ounce) packet fajita seasoning
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 poblano pepper, cut into thin strips
1 large onion, cut into thin strips
1 (14.5 ounce) can fire roasted diced tomatoes
1 (15 ounce) can seasoned black beans
1 (14 ounce) can chicken broth
1 dash hot sauce
salt and pepper to taste

Steps:

  • Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
  • Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.
  • Season the soup with hot sauce, salt, and pepper to taste before serving.

Nutrition Facts : Calories 142.7 calories, Carbohydrate 15.6 g, Cholesterol 24.4 mg, Fat 5.5 g, Fiber 3.5 g, Protein 12.4 g, SaturatedFat 0.7 g, Sodium 714 mg, Sugar 3 g

SKINNY CHICKEN FAJITA SOUP RECIPE



Skinny Chicken Fajita Soup Recipe image

Provided by aaia

Number Of Ingredients 11

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

Steps:

  • 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.

EASY CHICKEN FAJITAS



Easy Chicken Fajitas image

Delicious and easy chicken fajitas. Serve with preferred toppings such as black beans, cheese, guacamole, sour cream, rice, salsa, etc.

Provided by Suzie Clymer

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil, or more as needed
1 onion, cut into strips
1 bell pepper, cut into strips, or more to taste
2 skinless, boneless chicken breast halves, cut into strips
¼ cup water, or more to taste
2 tablespoons taco seasoning mix (such as Old El Paso®), or more to taste
8 (6 inch) flour tortillas

Steps:

  • Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove vegetables to a plate.
  • Add chicken to the skillet, adding more oil if needed. Saute until chicken is no longer pink and the juices run clear, about 5 minutes. Add water and taco seasoning; stir until seasoning dissolves. Simmer until sauce begins to thicken and stick to chicken, and chicken is fully cooked, 3 to 5 minutes.
  • Serve chicken and vegetables on tortillas.

Nutrition Facts : Calories 339.7 calories, Carbohydrate 43 g, Cholesterol 32.3 mg, Fat 9.9 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 2.2 g, Sodium 767 mg, Sugar 5.6 g

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