1 tablespoon butter
1 tablespoon olive oil
1 medium onion, finely diced
Salt and pepper
2 cloves garlic, minced
1 tablespoon all-purpose flour
2 tablespoons fajita seasoning
4 cups chicken broth
1 cup skim milk
1/2 cup salsa
4 cups cooked chicken, shredded
1 (14-ounce) can black beans, drained and rinsed
Crushed tortilla chips
In a soup pot over medium-low heat, melt together the butter and olive oil.
Add onion, seasoning with salt and pepper. Sauté, stirring occasionally, until softened, 5–6 minutes. Stir in the minced garlic, and cook for another minute, stirring constantly. Stir in the flour, and stir constantly for another minute. Stir in the fajita seasonings, then the broth and milk.
Add the salsa, chicken and black beans, and stir once more. Bring to a low boil, then reduce to a simmer for 30 minutes.
If desired, serve with tortilla chips, sliced green onions and grated cheese.
Serves: 4 | Serving Size: 1/4 recipe
Per serving: Calories: 259; Total Fat: 7g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 33mg; Sodium: 428mg; Carbohydrate: 28g; Dietary Fiber: 7g; Sugar: 8g; Protein: 20g
Nutrition Bonus: Potassium: 756mg; Iron: 10%; Vitamin A: 6%; Vitamin C: 8%; Calcium: 13%