Clean Eating Chicken Fajita Soup
- Number of Servings: 16
Ingredients
Directions
2 red bell peppers, chopped1 orange bell pepper, chopped1 yellow bell pepper, chopped2 red onions, chopped1 tbsp. olive oil4 large chicken breasts, cut into small cubes1 lb. frozen, organic corn8 cups chicken broth, no sugar added, low sodium is best2 tbsp. cumin2 tbsp. chili powder2 tbsp. onion powder1 tbsp. garlic powder1 tbsp. dried cilantro1 small bunch fresh cilantro for garnish
Note: This is a very thin soup. Very light and perfect for spring or
summer. However, if you want a thicker broth, add 1-2 tbsp. cornstarch or
whole wheat pastry flour to a small amount of the chicken broth in a small
pot. As you warm it, whisk vigorously. Once well combined, add to the big
soup pot and continue as usual.
Directions
Step 1 - Saute' the bell peppers and onions in the olive oil using a large
soup pot.
Step 2 - Add in the chicken and cook, stirring frequently for
approximately 5-10 minutes, or until chicken is nearly cooked through.
Step 3 - Stir in corn.
Step 4 - Pour in broth and add the spices.
Step 5 - Bring to a light boil and cook until the chicken is cooked
through and all ingredients are warmed through. (Approximately 10-20
minutes)
Serving Size: Makes 16 1 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user SMNEFF.
summer. However, if you want a thicker broth, add 1-2 tbsp. cornstarch or
whole wheat pastry flour to a small amount of the chicken broth in a small
pot. As you warm it, whisk vigorously. Once well combined, add to the big
soup pot and continue as usual.
Directions
Step 1 - Saute' the bell peppers and onions in the olive oil using a large
soup pot.
Step 2 - Add in the chicken and cook, stirring frequently for
approximately 5-10 minutes, or until chicken is nearly cooked through.
Step 3 - Stir in corn.
Step 4 - Pour in broth and add the spices.
Step 5 - Bring to a light boil and cook until the chicken is cooked
through and all ingredients are warmed through. (Approximately 10-20
minutes)
Serving Size: Makes 16 1 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user SMNEFF.
Nutritional Info Amount Per Serving
- Calories: 112.1
- Total Fat: 1.4 g
- Cholesterol: 36.7 mg
- Sodium: 522.2 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 1.6 g
- Protein: 15.6 g
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