Chicken Fajita Soup

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Garlic

  Raw

  4 cloves, minced or 12g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Chicken broth

  Soup, canned, ready-to-serve

  8 cup or 1.92kg

• Water

  Plain, clean water

  2 cup or 473g

• Brown rice

  Long-grain, raw

  ½ cup or 93g

• Dry taco seasoning mix

  Campbell soup company, pace

  8 tsp or 7g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Warm a large 6–8 quart pot over medium heat. Add the olive oil, bell peppers, onion, and garlic; sauté, stirring occasionally, until softened and fragrant, 3–5 minutes.
2. Stir in the chicken breasts, black beans, diced tomatoes, brown rice, chicken broth, water, taco seasoning, and salt. Bring to a boil, then reduce to a gentle simmer.
3. Simmer until the chicken is cooked through, about 20 minutes. Using tongs, transfer the chicken to a plate. Continue simmering the soup, stirring occasionally, until the brown rice is fully tender, 20–30 minutes more (add a splash of water if needed). Shred the chicken with two forks.
4. Return the shredded chicken to the pot and heat through. Season to taste with additional salt and black pepper.