Chicken Fajita Soup
Low fat, low carb, easy to make soup!
Servings: 14 Servings
Calories: 35kcal
Ingredients
- 1 ½ lbs chicken breast
- 32 oz chicken stock
- 1 can of Rotel
- 18 ounces of Spicy V8 Separated: 10 ounces and 8 ounces
- 2 bell peppers any color, diced
- 1 medium onion diced
- 4 large cloves garlic minced
- 1 pkg of McCormick Taco Seasoning
- 2 tbsp fresh cilantro chopped
- 2 tsp sea salt more to taste
- 2 limes
Instructions
- Add the juice of both limes to 8 ounces of Spicy V8 and let that marinate while putting together the soup. Steve usually only marinates this for 30 minutes or so while he's getting the rest of the ingredients together.
- Add chicken stock, Rotel, 10 ounces of Spicy V8, onion, garlic, peppers, taco seasoning, cilantro, and salt to a large pot and cook on medium.
- Cook the chicken in a separate pan.
- Once the chicken is cooked thoroughly, shred or dice the chicken and add it to the soup.
- Let all the ingredients cook together until the bell peppers are tender.
Notes
Total Prep and Cook Time: 1.5-2 hours
This recipe can easily doubled, tripled, or even more.
The instructions above are for cooking on a stovetop, but you could easily cook this in a slow cooker on low for 4 hours instead.