With a low-carb option
Ready In: 40 mins
Serves: 6-8
Ingredients
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
Method
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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