Ingredients

The following ingredients have 7 Servings
  • 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)

Instruction

  • 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.