Skinny Chicken Fajita Soup

I adapted this recipe from A Spicy Perspective mainly because I don't like running my stove for a long time, and I prefer cooking soups in the crockpot all day to let the flavors marinade. You could easily stick to the original recipe though if you don't have a crockpot.

Ingredients
2 lbs. boneless skinless chicken breasts
8 cups unsalted chicken stock
3 bell peppers (I used red, yellow & orange), seeded and chopped
1 red onion, chopped
4 garlic cloves, minced
1 tbsp. olive oil
15 oz. can fire roasted diced tomatoes
15 oz. can black beans, drained and rinsed
1 packet fajita seasoning
2 cups white rice
1 cup water

Directions
1. Place your chicken breasts in the bottom of your crockpot and cover with chicken stock.
2. Saute the bell peppers, onion and garlic in the olive oil until soft.
3. Add pepper, onion, garlic mixture into the crockpot.
4. Add remaining ingredients (tomatoes, beans, fajita seasoning, rice and water).
5. Cook on high for 5 hours, or low for 8 hours.
6. Before you are ready to serve, take out the chicken and shred (I like to use a hand mixer for this), then put chicken back in crockpot and mix together.
7. Serve with avocado, cheese, cilantro, tortilla strips, etc.

Enjoy!
XO