Low Carb Chicken Fajita Soup

This Low Carb Chicken Fajita Soup combines the zesty flavors of fajitas with the comfort of a hearty soup, perfect for anyone following a ketogenic diet. Packed with succulent chicken, colorful bell peppers, and a rich, creamy base, this soup is not only delicious but also satisfying and easy to make.

Course Dinner

Cuisine Mexican

Keyword Chicken Fajita Soup, Gluten-Free, Keto, ketogenic diet, Low-Carb, Mexican Soup

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 345kcal

Equipment

Large pot
Measuring cups and spoons
Knife
Cutting board
Two forks (for shredding chicken)

Ingredients

1.5 pounds boneless, skinless chicken breasts
2 tablespoons olive oil
1 medium onion, diced about 150g
3 bell peppers, thinly sliced mix of red, yellow, and green, approximately 400g total
4 cloves garlic, minced
1 jalapeño, seeded and diced optional for extra heat
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon dried oregano
4 cups chicken broth, low sodium
1 cup heavy cream
1 can diced tomatoes with green chilis, drained 10 ounces or 280g
Salt and pepper to taste
½ cup shredded cheddar cheese for garnish optional
Fresh cilantro for garnish optional

Instructions

Heat the olive oil in a large pot over medium heat. Add the chicken breasts and cook until browned on both sides and no longer pink in the center, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
In the same pot, add the diced onions and sauté until translucent, about 3 minutes. Add the sliced bell peppers and cook for an additional 5 minutes, or until they start to soften.
Stir in the minced garlic, jalapeño (if using), cumin, chili powder, paprika, and oregano. Cook for 1 minute until the spices are fragrant.
Pour in the chicken broth and diced tomatoes with green chilis. Bring the mixture to a simmer.
While the soup is simmering, shred the cooked chicken breasts with two forks.
Add the shredded chicken back into the pot. Simmer the soup for 10 minutes, allowing the flavors to meld together.
Reduce the heat to low and stir in the heavy cream until well combined. Season with salt and pepper to taste.
Serve hot, garnished with shredded cheddar cheese and fresh cilantro if desired.

Notes

For a dairy-free version, substitute heavy cream with full-fat coconut milk.

Adjust the level of heat by adding more or less jalapeño, or by using a milder variety of diced tomatoes with chilis.

The soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.

Nutritional information is provided as an estimate and will vary based on the brands of ingredients used.

Nutrition