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Chicken Fajita Soup

Chicken Fajita Soup
HEART HEALTHY
DIABETES FRIENDLY
GLUTEN-FREE
PREP 10 minutes COOK 8 hours
PER SERVING Calories: 498 Saturated Fat: 6g Trans Fat: 0g Carbohydrates: 47g Fiber: 9g Sodium: 435mg Protein: 34g


This spicy soup tastes even better with a handful of crunchy tortilla chips and a touch of sour cream, which is why they are included in the ingredient list. If you prefer a milder soup, reduce the red pepper flakes to just a pinch. For a lower-calorie or dairy-free soup, omit the cheese.

2 bone-in, skinless chicken thighs ½ cup frozen corn, thawed ½ cup canned fire-roasted diced tomatoes ½ cup canned black beans, drained and rinsed ½ cup diced onions ¼ teaspoon red chili flakes 2 garlic cloves, minced 2 cups low-sodium chicken broth 1 tablespoon ground cumin 1 teaspoon smoked paprika ⅛ teaspoon sea salt 2 tablespoons shredded sharp Cheddar cheese ¼ cup minced fresh cilantro 1 tablespoon freshly squeezed lime juice 1 cup corn tortilla chips, for garnish Sour cream, for garnish (optional)

1. Put the chicken, corn, tomatoes, beans, onions, red chili flakes, garlic, broth, cumin, and paprika in the slow cooker and stir to combine.

2. Cover and cook on low for 8 hours.

3. Remove the chicken to a cutting board. Stir the cheese into the soup. While the cheese melts, shred the chicken with a fork. Stir the meat back into the soup along with the cilantro and lime juice.

4. Serve the soup garnished with the tortilla chips and a dollop of sour cream.


SERVING TIP Always add fresh cilantro to recipes just before serving. Its flavor virtually disappears when cooked for more than a few minutes.

SUBSTITUTION TIP To ensure the soup is Gluten-Free, use gluten-free low-sodium chicken broth.

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