Why You’ll Love This Recipe
Low Carb Chicken Fajita Soup brings all the sizzling flavor of classic fajitas into a cozy, creamy bowl of soup. Packed with tender chicken, colorful bell peppers, and bold Tex-Mex spices, it’s a satisfying and keto-friendly meal that’s quick to make and great for meal prep.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breasts (or thighs)bell peppers (red, green, yellow)oniongarlicchicken brothheavy creamcream cheeseolive oilchili powdercuminpaprikagarlic powderonion powdersaltblack pepperlime juicefresh cilantro (for garnish)
directions
Heat olive oil in a large pot over medium heat.
Add sliced onions and bell peppers, cooking until soft and slightly charred.
Stir in minced garlic and cook for 1 minute until fragrant.
Add sliced or shredded cooked chicken to the pot and stir to combine.
Sprinkle in chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
Pour in chicken broth and bring to a boil.
Reduce heat and stir in cream cheese, allowing it to melt completely into the soup.
Add heavy cream and simmer for 5-10 minutes, stirring occasionally until the soup is creamy and well combined.
Finish with a squeeze of lime juice and garnish with chopped fresh cilantro.
Serve hot.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes
Variations
Use rotisserie chicken for an easy shortcut.
Add diced jalapeños for a spicy kick.
Top with shredded cheese, avocado, or sour cream.
Replace cream cheese with coconut cream for a dairy-free version.
Stir in cauliflower rice for added texture and bulk.
storage/reheating
Store Low Carb Chicken Fajita Soup in an airtight container in the fridge for up to 4 days.Reheat on the stove or in the microwave until hot.To freeze, cool completely and store in freezer-safe containers for up to 2 months.
FAQs
Can I use leftover chicken?
Yes, cooked shredded or diced chicken works perfectly in this soup.
Is this soup very spicy?
No, but you can increase the heat with more chili powder or jalapeños.
Can I make it in a slow cooker?
Yes, add all ingredients except cream and cream cheese, cook on low 4-6 hours, then stir in dairy at the end.
What can I substitute for heavy cream?
Coconut cream or almond milk (unsweetened) are good low-carb alternatives.
How can I thicken the soup?
Add a bit more cream cheese or a small amount of xanthan gum.
Conclusion
Low Carb Chicken Fajita Soup is the ultimate comfort food for anyone craving bold Tex-Mex flavors without the carbs. It’s creamy, rich, and bursting with veggies and spices. Perfect for busy weeknights or meal prepping ahead, this soup is sure to satisfy your cravings while keeping your carbs in check.
Print
Low Carb Chicken Fajita Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
A flavorful and satisfying Low Carb Chicken Fajita Soup loaded with tender chicken, bell peppers, and fajita spices in a creamy, cheesy broth—perfect for a keto or low-carb lifestyle.
Ingredients
- 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 paprika
- 1/2 tsp 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
- In a large pot, heat olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 6-8 minutes. Remove and shred.
- In the same pot, add sliced onions and bell peppers. Sauté for 4-5 minutes until softened.
- Add minced garlic, chili powder, cumin, paprika, and oregano. Stir to combine and cook for 1 minute.
- Return the shredded chicken to the pot and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in the heavy cream and shredded cheese. Simmer for another 5 minutes until cheese is melted and soup is creamy.
- Add lime juice, and season with salt and pepper to taste. Serve hot, garnished with chopped cilantro if desired.
Notes
- Use rotisserie chicken to save time.
- Adjust spice level by increasing or decreasing chili powder.
- Top with avocado slices or sour cream for extra richness.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
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