Chicken Fajita Soup Paleo Friendly
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 328.7
- Total Fat: 8.9 g
- Cholesterol: 110.4 mg
- Sodium: 1,553.6 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 5.4 g
- Protein: 42.7 g
View full nutritional breakdown of Chicken Fajita Soup Paleo Friendly calories by ingredient
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 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
Tips
Serve nice and hot with cilantro and diced up avocado to go on top.
Squirt a wedge of lime if you like it tart, or some extra diced up jalapenos if you want to spice it up some.
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.
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.