Description
This low carb chicken fajita soup is a flavorful, creamy soup packed with tender chicken, bell peppers, onions, and Mexican spices. It’s keto-friendly, filling, and easy to make in one pot for a perfect weeknight meal.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts (or thighs), diced
- 1 small onion, sliced
- 3 bell peppers (red, yellow, green), sliced
- 3 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chiles
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1/2 cup heavy cream
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- Lime wedges, sour cream, avocado, and cilantro for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add chicken and cook until browned and cooked through. Remove and set aside.
- In the same pot, sauté onion and bell peppers for 4–5 minutes until softened. Add garlic and cook for 1 more minute.
- Return chicken to the pot. Add diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in cream cheese and heavy cream until smooth and melted into the soup.
- Add shredded cheddar and stir until melted. Adjust seasoning if needed.
- Serve hot with your favorite garnishes like avocado, lime, sour cream, or cilantro.
Notes
- Use rotisserie chicken for a faster version.
- For extra spice, add chopped jalapeños or more chili powder.
- This soup stores well in the fridge for up to 4 days and is freezer-friendly.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 400
- Sugar: 5g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg