Skinny Chicken Fajita Soup

Yum! This Skinny Chicken Fajita Soup is so good I could make a habit of making this weekly. There is so much flavor you won't believe that it's so good for you!

Ingredients

• 1 lb chicken breast
• 1 Tablespoon olive oil
• 1 small red bell pepper (diced)
• 1 small green bell pepper (diced)
• 1 red onion (diced)
• 4 cloves garlic (minced)
• 1 can corn
• 1 can black beans
• 1 can fire roasted diced tomatoes
• 6 cups chicken broth
• 1 Tablespoon lime juice
• 1 packet Fajita Seasoning (I used McCormick)
• 1 cup cooked rice (optional)
• 1 Avocado (chopped)
• 1/4 cup Cheddar Cheese (optional)
• Garnish with Cilantro, Parsley, or diced green onions
• salt and pepper to taste

Instructions

1. Heat the olive oil in a stockpot (I used 8qt.) over a little more than medium heat. Add the onions and bell peppers and cook until just tender, toss in the garlic at the end so it doesn't burn, about 3-5 minutes.
2. Slowly stir in chicken broth and deglaze the pan by scraping up any brown bits from the bottom of the pan.
3. Season chicken with salt and pepper. Add whole chicken breast to the pot. Bring to a boil and add the fajita seasoning, tomatoes, beans, and corn. Reduce the heat and simmer 20-25 minutes.
4. Start the rice on the back burner according to package instructions.
5. Remove chicken breast to a plate when done, let rest a couple minutes then shred chicken, using 2 forks and return to pot. Add the lime juice.
6. Add a little rice to the bottom of the bowl, ladle your soup in and garnish with chopped avocado, cilantro, or green onions and cheese.

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