Chicken Fajita Soup
April 22, 2016
- Prep: 10 mins
- Cook: 10 mins
- Yields: 6
Directions
In a large soup pot, heat the coconut oil over medium heat, when completely hot and ready add in the diced red onion first. Sauté until fragrant, then add in the bell pepper and garlic and continue to sauté until softened.
Add the chicken breast and cook over medium high heat until no longer pink.
Add in the beans, tomatoes, green chilies, spices and broth. Bring to a boil and simmer on low for about 10 minutes or so just until the flavors have time to meld together. Serve garnished with a little cilantro or parsley and a tiny bit of avocado. EnjoyProtein: 1 Fat: 1/4 Veg: 1 Fruit: 0 Liquids: 1
Ingredients
1 Tbsp. Coconut Oil
1 pound boneless/skinless Chicken breast, cut into bite-sized pieces
1 jalapeno seeded and diced
1 red onion diced
1 red bell pepper diced
1 green bell pepper diced
3 garlic cloves diced
1 15 oz. can black beans drained and rinsed
2 15 oz. diced canned tomatoes
2-4 cup of chicken stock (depending on how thick you prefer the soup)
1 tsp chili powder
1/2 tsp smoked paprika
salt and pepper to taste...if needed the canned tomatoes and broth may have enough sodium, but if not add more
¼ of an avocado (per serving) for garnish
