I love a re-make of a classic dish everyone knows and loves. This recipe was actually born on a whim. I was trying to think of something different for dinner (sound familiar??). Chicken fajitas kept coming to mind but it really wasn’t quite what I wanted. I decided to take chicken fajitas and all those great flavors and make it into a soup. Why not!!?? It is hearty and delicious, warm and comforting. It has all the familiar flavors but in soup form. It’s fabulous and has joined the list of regular dinners in our house.
Ingredients:
- 1 lb. boneless, skinless chicken breast
- 2 tsp vegetable oil, divided
- 1 medium onion, sliced into half circles
- 1 large medium bell pepper, sliced into thin strips
- 1 T. water
- 2 cloves garlic, minced
- 2/3 c. canned fire roasted tomatoes
- 1/3 c. Ro-tel tomatoes and green chilies
- 1 (15 oz) can pinto beans, drained and rinsed
- 1/8 tsp black pepper
- 2 T fajita seasoning (from the packet – I used McCormicks)
- 5 c. fat free chicken broth
Slice chicken into thin strips and remove all fat. Separate into two batches. In a heavy dutch oven or soup pot spread 1 teaspoon oil in bottom of pan. Turn on heat to medium-high. Once pot is heated, add the first half of the chicken. Sprinkle with salt and pepper. Add garlic powder and onion powder if desired. Brown chicken on all sides then remove to a dish and repeat with second half, after adding the other teaspoon of oil to pan. Keep chicken covered and warm.
After the chicken is browned and removed from pot, reduce heat to medium and add onion. Sauté the onion for about 3 minutes, until it begins to soften. Add bell pepper and 1 T. water. Continue to cook and stir for about 2 minutes then add garlic. Continue until the garlic becomes fragrant.
Add fire roasted tomatoes, Ro-tel tomatoes, beans and seasonings. Slowly add in chicken broth. Stir until combined.
Bring to a simmer and add chicken. Simmer for an additional 15 minutes.
Serve with heated tortillas, cheese, avocado or guacamole, if desired
Makes nine 1 cup servings.
WW Info.: Makes 9 1-cup serving at just 1 point each.
Ingredients
- 1 lb. boneless, skinless chicken breast
- 2 tsp vegetable oil, divided
- 1 medium onion, sliced into half circles
- 1 large medium bell pepper, sliced into thin strips
- 1 T. water
- 2 cloves garlic, minced
- 2/3 c. canned fire roasted tomatoes
- 1/3 c. Ro-tel tomatoes and green chilies
- 1 (15 oz) can pinto beans, drained and rinsed
- 1/8 tsp black pepper
- 2 T fajita seasoning (from the packet – I used McCormicks)
- 5 c. fat free chicken broth
Instructions
- Slice chicken into thin strips and remove all fat. Separate into two batches. In a heavy dutch oven or soup pot spread 1 teaspoon oil in bottom of pan. Turn on heat to medium-high. Once pot is heated, add the first half of the chicken. Sprinkle with salt and pepper. Add garlic powder and onion powder if desired. Brown chicken on all sides then remove to a dish and repeat with second half, after adding the other teaspoon of oil to pan. Keep chicken covered and warm.
- After the chicken is browned and removed from pot, reduce heat to medium and add onion. Sauté the onion for about 3 minutes, until it begins to soften. Add bell pepper and 1 T. water. Continue to cook and stir for about 2 minutes then add garlic. Continue until the garlic becomes fragrant.
- Add fire roasted tomatoes, Ro-tel tomatoes, beans and seasonings. Slowly add in chicken broth. Stir until combined.
- Bring to a simmer and add chicken. Simmer for an additional 15 minutes.
- Serve with heated tortillas, cheese, avocado or guacamole, if desired
- Makes nine 1 cup servings.
Notes
WW Info.: This makes 9 1-cup servings at only 1 point each!