Skinny Chicken Fajita Soup

Found this online - someone sent it to me. HEALTHY RECIPE
Those of you on Plan: salt, beans, rice and the garnish are not on the weight-loss phase of the plan.

MAKES 4 SERVINGS

Ingredients:

    18 ounces chicken

    1 teaspoon olive oil

    1 ½ cups bell peppers

    ½ cup green onions

    2 garlic cloves

    1 cup diced tomatoes

    8 cups chicken broth

    1-2 teaspoon fajita seasoning

   1/2 teaspoon salt - optional

    15 oz. can black beans, drained

   ½ cup brown rice, optional - optional

  

Instructions:                                                                    NOTE: This works well in a crockpot. Allow about 5 hours for chicken to cook.                                       

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, fajita seasoning, and 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 or in a mixer.
4. Once the rice is tender, add the shredded chicken back to the soup. Taste, and salt and pepper as needed.
5. GARNISH with reduced fat cheese.

Tex-Mex Chopped Chicken Salad

Not sure just where this came from - online somewhere.   HEALTHY

Makes 6-8 servings as a main dish.

Ingredients:
 Dressing:
    1 cup Walden Farms ranch dressing (or Hidden Valley Light Ranch)
    2 Tbsp. El Paso taco seasoning, hot or mild
    2 Tbsp. lime juice

 Salad:
    24 ounces grilled chicken, cooled and diced (36 oz. raw)
    4 cups Romaine lettuce, chopped, about 1 head
    1/2 cup Roma tomatoes, diced
    1/2 cup cucumber, seeded and diced
    1/2 cup green onions, sliced
    1/4 cup cilantro, chopped
    1/2 cup of jalapeño & jicama mixed together

  4 ounces regular cheddar cheese

Directions:

1. In a small bowl, stir together ingredients for dressing            then refrigerate until ready to use.
2. Cook, cool and dice chicken and refrigerate overnight.
3. In a large bowl, toss salad ingredients together.
4. Add dressing a little at a time then toss until lightly coated.
5. Season with salt and pepper to taste. Serve immediately.

Note: If you don't like it too spicy, omit or reduce the jalapeno and use mild taco seasoning.