- 1 large chicken breast
- 1 packet of low sodium taco or fajita seasoning
- 8oz can of Rotel
- 1 can of corn
- 1/2 cup of pepper slices
- 1/2 cup of zucchini and/or squash slices
- Optional: 1/2 cup of quinoa or 100% whole grain rice
- Optional: 1 can of black beans
Fill a large stew pot 3/4ths full with water and bring to a boil. Add (uncooked) large chicken breast to boiling water and cook on medium high. While chicken is cooking, cut pepper into thin slices and zucchini into chunks. (Optional) Cook ½ cup of rice or quinoa as directed on packaging. Once chicken is thoroughly cooked, take chicken out of the stew pot and shred. Add corn, Rotel, pepper slices, zucchini chunks, and if you choose, black beans and rice or quinoa, as well as the shredded chicken to the stew pot of water (this should be the same water you cooked the chicken in). Lastly, mix in the packet of taco or fajita seasoning mix and stir. Let soup brew on low for 20 mins. Top with a ½ tablespoon of cheese and sprinkle with kale for presentation.
For another great dinner recipe check out Low Calorie – Low Carb Spaghetti Squash Lasagna.