• Katie Lolas

Fajita Chicken Soup

Updated: Jun 27, 2018

With a low-carb option

Ready In: 40 mins

Serves: 6-8


  • 500g chicken breast

  • ½ cup brown basmati rice (optional)

  • 2 diced capsicums (1 red & 1 yellow)

  • 1 x 400g can of diced tomatoes

  • 1 x 400g can of black beans

  • 5 cups of reduced salt chicken stock

  • 1 bunch of sliced green shallots

  • 4 cloves of crushed garlic

  • 1 packed of fajita seasoning mix

  • extra virgin olive oil

  • salt and pepper to taste


Step 1. Add a splash of olive oil to a large pot, the diced capsicum, 3/4 of the sliced shallots, crushed garlic and sauté for 3-5 minutes to soften

Step 2. Add whole chicken breasts, chicken broth, drained black beans, diced tomatoes, fajita seasoning and a sprinkle of salt to the pot. If you are adding the rice, stir in with an additional 2 cups of water. Bring to the boil then lower the heat and simmer for 20 minutes

Step 3. Remove the cooked chicken breasts using tongs and shred using 2 forks. Allow the soup to continue simmering for another 10-15 minutes or until the rice is cooked

Step 4. Once the rice is cooked, re-add the chicken to the soup, taste, and add salt and pepper as needed

Step 5. ganish with remaining shallots to serve and enjoy!

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