Fajita Chicken Soup
Serve with baked tortilla chips or cornbread.

Servings: 10

1 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into strips
1 - 1.27 ounce packet fajita seasoning
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 poblano pepper, cut into thin strips
1 large onion, cut into thin strips
1 - 14.5 ounce can fire roasted diced tomatoes
1 - 15 ounce can no salt added black beans
1 - 14 ounce can low sodium chicken broth
1 dash hot sauce
Salt and pepper to taste

Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.

Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.

Season the soup with hot sauce, salt, and pepper to taste before serving.

Per Serving: 139 Calories; 2g Fat (15.6% calories from fat); trace Saturated Fat; 15g Protein; 13g Carbohydrate; 3g Dietary Fiber; 26mg Cholesterol; 576mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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