Why You’ll Love This Recipe

Low Carb Chicken Fajita Soup is a bold, flavorful dish that captures all the spicy, smoky goodness of classic chicken fajitas—transformed into a hearty, creamy soup. Packed with tender chicken, colorful bell peppers, and warming spices, it’s perfect for keto and low-carb diets. Quick to make, one-pot easy, and wonderfully satisfying for any night of the week.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breasts or thighs (boneless, skinless)olive oilbell peppers (red, yellow, or green, sliced)yellow onion (sliced)garlic (minced)chicken brothcream cheese (softened)heavy creamdiced tomatoes with green chilies (like Rotel)cuminchili powderpaprikasmoked paprika (optional)salt and pepperlime juice (optional for serving)

Optional toppings:
shredded cheesecilantroavocadosour creamjalapeño slices

directions

In a large pot or Dutch oven, heat olive oil over medium heat.

Season chicken with salt, pepper, cumin, chili powder, and paprika. Add to the pot and cook until browned and cooked through. Remove and shred.

In the same pot, add more oil if needed and sauté sliced onions and bell peppers until tender-crisp, about 4–5 minutes.

Stir in minced garlic and cook for 1 more minute.

Add diced tomatoes with green chilies and chicken broth. Bring to a simmer.

Stir in cream cheese until fully melted and incorporated.

Return shredded chicken to the pot, add heavy cream, and simmer on low for another 5–10 minutes.

Adjust seasoning as needed. Squeeze fresh lime juice over before serving.

Top with your favorite garnishes.

Servings and timing

This recipe yields 6 servings.Preparation time: 10 minutesCooking time: 30 minutesTotal time: approximately 40 minutes

Variations

Use rotisserie chicken for a quicker version.

Add diced jalapeños or chipotle peppers for extra heat.

Swap chicken for shrimp or beef strips.

Make it dairy-free by using coconut cream instead of heavy cream and omitting cheese.

Serve with low-carb tortillas or cloud bread for dipping.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Reheat gently over medium heat on the stovetop or microwave until warmed through.Freeze for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Is this soup keto-friendly?

Yes, it’s low in carbs and high in fat from the cream and cheese.

Can I make it in a slow cooker?

Yes, cook all ingredients (except cream and cheese) on low for 6 hours, then stir in cream and cheese at the end.

Can I skip the cream cheese?

Yes, but it adds richness. You can substitute with extra heavy cream.

How spicy is it?

Mild to medium—adjust chili powder and add jalapeños if you want it spicier.

Can I use frozen peppers?

Yes, just thaw and drain before adding to avoid excess liquid.

What’s the best cut of chicken to use?

Chicken thighs are juicier, but breasts also work well.

Can I add other vegetables?

Sure—zucchini, spinach, or mushrooms make great low-carb additions.

Does it freeze well?

Yes, but stir well after reheating to reincorporate the cream.

What can I serve with it?

Top with avocado slices, shredded cheese, sour cream, or fresh cilantro.

Can I double the recipe?

Absolutely, just use a large enough pot and adjust seasoning to taste.

Conclusion

Low Carb Chicken Fajita Soup delivers all the flavor and excitement of fajitas in a comforting, creamy bowl—without the carbs. Perfectly spiced, colorful, and packed with hearty goodness, it’s a one-pot meal that’s sure to become a low-carb favorite. Grab your spoon and dig in!