Chicken Fajita Soup

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Garlic

  Raw

  4 cloves, minced or 12g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Tomatoes, Fire Roasted, Diced

  Del Monte

  2 cup or 504g

• Chicken broth

  Soup, canned, ready-to-serve

  8 cup or 1.92kg

• Water

  Plain, clean water

  2 cup or 473g

• Brown rice

  Long-grain, raw

  ½ cup or 93g

• Seasoning mix, dry, taco, original

  8 tsp or 28g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat a large 6-8 quart pot over medium heat. Add olive oil, bell peppers, onion, and garlic. Sauté for 3-5 minutes until softened.
2. Add chicken breasts, black beans, tomatoes, rice, chicken broth, water, taco seasoning, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Remove the cooked chicken breasts with tongs. Continue simmering the soup to fully cook the rice, another 10-15 minutes. Let the chicken cool slightly, then shred with two forks.
4. Once the rice is tender, return the shredded chicken to the soup. Season with salt and pepper to taste.

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• Chicken Fajita Bowl
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