Chicken Fajita Soup Ww Recipes

Steps:

• In a 5-quart Dutch oven coated with oil, cook chicken, chili powder, cumin, and pepper for 3 minutes.
• Add the garlic, onion, and bell peppers, and cook until the onions are clear.
• Add the juice of 2 limes, crushed tomato, chicken broth, and cream, and bring to a boil.
• Submerge the corn and corn tortillas in the soup.
• Reduce heat, cover, and simmer for 20 minutes.
• Stir to break up the tortillas before serving. Top with avocado, cilantro, and cotija cheese if you want!
• Enjoy!

Steps:

• Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
• Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.
• Season the soup with hot sauce, salt, and pepper to taste before serving.

Steps:

• If you are on Weight Watchers, give the tortillas from the Fajitas package to the dog!
• In a 6 qt pan or crock pot, put in the chicken broth, stewed tomatoes, corn and the packet of Fajitas veggies. Take the packet of Fajitas chicken, open and cut the pieces into bite-sized pieces, about 3/4" cubes. Add the chicken to the pot.
• Heat using the medium setting on stove for 15 minutes or 2 hours on low for the crockpot so the flavors can merge.
• For non-Weight Watchers, add some shredded cheese and tortilla chips into each serving. Either way, it's a yummy soup. Enjoy!
• Weight Watchers equivalent: 3½ chicken breasts, 3½ servings of the can of corn and can of tomatoes, 2 servings of chicken broth & 4 servings of the fajita vegetable mix (bell peppers and onions).