Description
A rich and creamy Low Carb Chicken Fajita Soup that brings all the bold flavors of traditional fajitas into a comforting, keto-friendly soup form, perfect for weeknight dinners.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 1 tbsp lime juice
- Chopped cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken breasts and cook until fully cooked through, about 6-7 minutes per side. Remove from pot and shred.
- In the same pot, add sliced onions and bell peppers. Sauté for 4-5 minutes until softened.
- Add minced garlic and spices (chili powder, cumin, paprika, oregano). Stir and cook for 1 minute to toast the spices.
- Return shredded chicken to the pot and add chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in heavy cream and shredded cheddar cheese. Simmer for 5 minutes, stirring until cheese is melted and soup is creamy.
- Stir in lime juice, then taste and adjust seasoning with salt and pepper as needed.
- Serve hot, topped with fresh chopped cilantro if desired.
Notes
- You can use pre-cooked or rotisserie chicken to speed up the process.
- Customize the heat level by adding jalapeños or extra chili powder.
- Store leftovers in an airtight container for up to 4 days in the refrigerator.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 3g
- Sodium: 870mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 115mg