Chicken Fajita Soup Paleo Friendly

Name: Chicken Fajita Soup Paleo Friendly Recipe
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 4
Ingredients: 2-4 teaspoons of fajita or taco seasoning (Mix ground cumin chili powder garlic powder and cayenne); 1.5-2 pounds chicken breasts; 1 tablespoons of Coconut Oil; 1 large diced 6 cloves garlic minced; 1 C Chopped Peppers; 1 C Chopped Onion; 2 jalapeno peppers diced; 1 28 ounce can of tomatoes; 1 cup chopped bell peppers; 4 C Chicken Stock or Chicken Broth; Juice of 2 limes avocado and/or fresh cilantro for garnish

Minutes to Prepare: 15
Minutes to Cook: 360

Number of Servings: 4

Ingredients

2-4 teaspoons of fajita or taco seasoning (Mix ground cumin, chili powder, garlic powder and cayenne)1.5-2 pounds chicken breasts 1 tablespoons of Coconut Oil1 large diced 6 cloves garlic, minced1 C Chopped Peppers1 C Chopped Onion2 jalapeno peppers, diced 1 28 ounce can of tomatoes1 cup chopped bell peppers4 C Chicken Stock or Chicken BrothJuice of 2 limes, avocado, and/or fresh cilantro for garnish

Directions

1. Preheat your oven 375 degrees Fahrenheit. Place your chicken breasts in a large baking pan, and pour one tablespoon of oil over all, coating well.
2. Sprinkle your fajita seasoning over the chicken, coating well, and place in the oven. Cook for about 45-60 minutes until cooked through and liquid from chicken runs clear.
3. Shred the chicken while the chicken is hot. (Or chop in to small pieces).
4. Meanwhile, in crockpot, add the remaining ingredients and stir well. If you want a thicker soup, strain out half of tomatoes, and puree in a blender. Pour back into the broth mixture.
5. Add the chicken, cook on low heat 4-6 hours.

Taste and add additional spices if desired.

Serving Size: Makes 4 Large servings

Number of Servings: 4

Recipe submitted by SparkPeople user TRACY1201.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving