Ottawa Athletic Club Recipe of the Week

INGREDIENTS

• 1 pound chicken breasts
• 1 teaspoon olive oil
• 2 bell peppers, seeded and chopped
• 1 red onion, peeled and chopped
• 4 garlic cloves, minced
• 15 ounce can black beans, drained 15 ounce can fire roasted diced tomatoes
• 8 cups chicken broth
• 1 fajita seasoning packet
• 1/2 cup brown rice, optional
• Possible Garnishes: Reduced Fat Cheese Scallions, Avocado
  

FOR RASPBERRY LAYER:

• 2 cups (225 g) ground almonds
• 1/4 cup (50 g) melted coconut oil
• 1/4 cup + 1 tbsp (100 g) maple syrup or honey
• 1/3 cup raspberry reduction (Note 1)

INSTRUCTIONS

1. Place a large sauce 6-8 quart pot over medium heat. Add the oil, chopped bell peppers, onions, and garlic. Saute for 3-5 minutes to soften.
2. Add whole chicken breasts, black beans, diced tomatoes, chicken broth, 1 fajita seasoning packet, and 1/2 teaspoon salt. If adding rice, stir it in with an additional 2 cups of water. Bring the soup to a boil. Lower the heat, and simmer for 20 minutes.
3. Use tongs to remove the cooked chicken breasts. Allow the soup to continue simmering to fully cook the rice, another 10-15 minutes. Allow the chicken to cool for a few minutes, then shred with two forks.

more instructions please visit: http://ottawaathleticclub.com/skinny-chicken-fajita-soup/

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