Skinny Chicken Fajita Soup

Minutes to Prepare: 10
Minutes to Cook: 40

Number of Servings: 6

Ingredients

24 oz Simple Truth Chicken Breast 1 serving 1 Med. Green Bell Pepper 1 serving Red Bell Pepper (one medium pepper) 1.5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) 4 clove Garlic 1.75 cup Beans, black 1.75 cup Simple Truth Organic fire roasted diced tomatoes 8 tsp Better than bouillon organic chicken 8 cup (8 fl oz) Water, tap 0.5 tbsp Chili powder 1 tbsp Salt 2 tsp Paprika 1 tsp Granulated Sugar 1 tsp Garlic powder 1 tsp Cumin seed 1 tbsp Argo 100% Pure Corn Starch 1 tbsp water

Directions

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. Mix cornstarch and 1 tablespoon of water. Add whole chicken breasts, black beans, diced tomatoes, chicken broth, seasoning, and cornstarch. 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.

Serving Size: 1.5 cups

Number of Servings: 6

Recipe submitted by SparkPeople user FREKLE22.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving