Ingredients:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1 onion, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes, undrained
- 1 can (10 ounces) diced tomatoes with green chilies, undrained
- 4 cups reduced-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
- Optional toppings: shredded reduced-fat cheese, non-fat Greek yogurt, sliced avocado
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and cook until softened, about 3-4 minutes.
- Add the sliced red and green bell peppers to the pot and cook for an additional 3-4 minutes until the peppers are slightly tender.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the shredded chicken to the pot and stir to combine.
- Pour in the diced tomatoes, diced tomatoes with green chilies, and chicken broth. Stir well.
- Season the soup with ground cumin, chili powder, smoked paprika, dried oregano, salt, and pepper. Stir to combine.
- Bring the soup to a simmer, then reduce the heat to low and let it cook for about 15-20 minutes to allow the flavors to meld.
- Taste and adjust the seasoning if needed.
- Serve the Chicken Fajita Soup hot, garnished with chopped fresh cilantro and lime wedges on the side.
- If desired, add optional toppings such as shredded reduced-fat cheese, non-fat Greek yogurt, or sliced avocado.
- Enjoy this flavorful and satisfying Chicken Fajita Soup with low points! Adjust the serving size based on your specific Weight plan