Servings: 6 servings
Calories: 153kcal
Equipment
- dutch oven or stock pot
- Cutting board
- Chef knife
- Wooden spoon
Ingredients
- 32 oz chicken broth, unsalted Swanson
- 1 large onion
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 can green chilies ( 4 oz)
- 1 large tomato
- 1 fresh lime
- 8½ oz shredded chicken
- 2 pinches black pepper
- salt to taste
- 2⅓ tbsp your favorite commercial fajita seasoning or substitute homemade fajita seasoning mix from this previously posted recipe
- ¾ c dehydrated potato flakes
- ¼ c fat free half and half
- 2 tsp olive oil
Instructions
- I always have containers of shredded chicken in the freezer. If you don't have shredded chicken on hand, cook a large chicken breast (9-11 oz) and shred it. You can also shred the breast from a rotisserie chicken or use a large can of chicken breast.
- Cut a large onion into slices and then quarter the slices. Set aside.
- Remove the core and seeds from two different colored medium bell peppers. I used a red and yellow pepper. Cut the peppers into strips and then half the strips. Set aside.
- Chop a large tomato into chunks and set aside.
- Add the olive oil to a dutch oven or stock pot and heat it up. Add the cut up onion and bell peppers to the pot and sauté until they are tender.
- Next add the tomato chunks to the pot. Stir them into the onions and peppers and briefly sauté.
- Add the can of green chilies to the pot along with the salt free chicken broth, fajita seasoning, black pepper and salt to taste. Note, since the broth is salt free, you should be fine using your favorite commercial fajita seasoning. You should not need to add much salt to the broth. If sodium is an issue, you can substitute homemade fajita seasoning mix from this previously posted recipe.
- Bring the broth and veggies to a boil then lower the heat and simmer for 15 min.
- Add the shredded chicken and the juice from a fresh lime to the soup and simmer another 5 min.
- Add the dehydrated potato flakes to the soup to thicken it. Stir the soup to incorporate the potato flakes. Add the fat free half and half or dairy substitute of your choice at the end. Simmer another 1-2 min to ensure the soup is heated through after the last additions.
- Spoon up a bowl of soup. Garnish with your favorite toppings if you wish. Serve and enjoy. Refrigerate leftovers.
Notes
I always have containers of cooked shredded chicken breast in the freezer that I made from scratch. If you don't have any on hand, you can cook and shred a large chicken breast (9-11 oz).
You can substitute in shredded chicken breast from a rotisserie chicken or a large can of chicken breast but the sodium content will be much higher in comparison to chicken breast that you cook.
If you use unsalted chicken broth, you should be fine using a commercial fajita seasoning mix. I used McCormick fajita seasoning mix and the sodium content in a serving of this soup was 454 mg. If you need the odium content to be lower, you can make the fajita seasoning mix from scratch from this recipe.
Nutrition
Serving: 1serving | Calories: 153kcal | Carbohydrates: 16.1g | Protein: 14.7g | Fat: 3g | Saturated Fat: 0.6g | Sodium: 454mg | Fiber: 1.9g | Sugar: 4.7g
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