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 Watchers plan.
