18 May Chicken Fajita Soup
The dish can also become vegan by removing the chicken. You can replace it with rice for more consistency. This is a high potassium because of the tomatoes, beans, avocado and chicken. To lower the potassium, leave off the avocado and substitute an extra cup of broth for 1 of the cans of tomatoes.
Ingredients
- 1 onion chopped
- 2 cloves garlic crushed
- 1 tablespoon olive oil
- 1 red bell pepper cut into strips
- 1 yellow bell pepper cut into strips
- 1 15 oz can low sodium black beans
- 2 teaspoons chili powder
- 1 teaspoon oregano
- 1/2 teaspoon ground cumin
- 2 14.5 ounce cans diced tomatoes
- 2 cups vegetable broth sodium free
- 1 pound cooked shredded chicken
- 1 teaspoon salt
- 1 avocado
- Cilantro
- Sour cream optional
Instructions
- Heat a large pot over medium-high heat. Add the olive oil and onion. Cook for 5 minutes. Add the chili powder, oregano and cumin. Sauté for 3 more minutes.
- Then add the garlic, wait 1 minute and add the peppers. Cook for 5 minutes until the peppers start to soften.
- Pour in the diced tomatoes, vegetable broth, black beans, and the shredded cooked chicken. Mix and add the salt. Cover and cook at a simmer for about 30 minutes, stirring occasionally.
- Serve with a few pieces of avocado on top, sour cream and a few cilantro leaves.
Nutrition
Calories: 307kcalCarbohydrates: 29gProtein: 23gFat: 12gSaturated Fat: 1gCholesterol: 40mgSodium: 413mgPotassium: 714mgSugar: 7gCalcium: 42mgMagnesium: 54mgPhosphorus: 108mg
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