Skinny Chicken Fajita Soup
SO easy and full of flavor! The best part is, you can finish it in under 30 minutes with no chopping!!
Servings
Prep Time
6
people
10
minutes
Cook Time
20
minutes
Servings
Prep Time
6
people
10
minutes
Cook Time
20
minutes
Ingredients
1
teaspoon
olive oil
1
teaspoon
minced garlic
1
12-oz bag
frozen cajun style Mirepoix Blend (Onions, Celery, Peppers)
If you don’t like onions and celery, just buy a frozen bag of bell peppers
1
15-oz can
black beans
drain and rinse
1
15-oz can
sweet corn
drain
1
15-oz can
fire roasted tomatoes
use juice
1
packet
Fajita seasoning
2
teaspoons
salt
1
teaspoon
pepper
1
rotisserie chicken
shred and set aside.
2
32-oz
low sodium chicken broth
2
avocados
for topping
Instructions
In a dutch oven or soup pot, heat 1 teaspoon of olive oil over medium-high heat.
Add the minced garlic and sauté until fragrant.
Pour in the frozen pepper-onion mix, drained beans, corn, and diced tomatoes with the juice. Stir until combined.
Sprinkle the fajita seasoning, salt, and pepper over the veggies.
Stir and sauté for 2-3 minutes, or until starting to soften.
Pour in 1 whole (32oz) chicken broth plus 1/4 of the other box. Stir to combine.
Shred the chicken and stir into the soup.
Let simmer for about 20 minutes. Top with creamy avocado slices, or toppings of choice! (Avocado is a must on this <3) ENJOY!
Related