Skinny Chicken Fajita Soup

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

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.