Skinny Chicken Fajita Soup

Ottawa Athletic Club Recipe of the Week

November 28th, 2018

Skinny Chicken Fajita Soup is a zesty, low fat, gluten free meal with an easy low carb option!

See below for the full recipe.
You can also pick up a hard copy from our Welcome Desk.

Yield: 6 Servings        Prep Time: 10 Mins       Cook Time: 40 Mins       Total Time: 50 Mins

INGREDIENTS

  • 1 pound chicken breasts
  • 1 teaspoon olive oil
  • 2 bell peppers, seeded and chopped
  • 1 red onion, peeled and chopped
  • 4 garlic cloves, minced
  • 15 ounce can black beans, drained 15 ounce can fire roasted diced tomatoes
  • 8 cups chicken broth
  • 1 fajita seasoning packet
  • 1/2 cup brown rice, optional
  • Possible Garnishes: Reduced Fat Cheese Scallions, Avocado

FOR RASPBERRY LAYER:

  • 2 cups (225 g) ground almonds
  • 1/4 cup (50 g) melted coconut oil
  • 1/4 cup + 1 tbsp (100 g) maple syrup or honey
  • 1/3 cup raspberry reduction (Note 1)

INSTRUCTIONS

  1. 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.
  2. Add whole chicken breasts, black beans, diced tomatoes, chicken broth, 1 fajita seasoning packet, and 1/2 teaspoon salt. If adding rice, stir it in with an additional 2 cups of water. Bring the soup to a boil. Lower the heat, and simmer for 20 minutes.
  3. 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.
  4. Once the rice is tender, add the shredded chicken back to the soup. Taste, add salt and pepper as needed.

Note: This soup has a nice light fajita flavor. If you like a more robust soup, use the fajita packet + 1 teaspoon ancho chili powder, 1 teaspoon cumin, and 1 fresh chopped jalapeno.

For a low carb option, omit the brown rice.

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