Description
A hearty and flavorful Low Carb Chicken Fajita Soup packed with tender chicken, colorful bell peppers, and a zesty, creamy broth, perfect for a low-carb meal.
Ingredients
Units
Scale
- 1 lb boneless skinless chicken breasts, diced
- 1 tablespoon 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
- 4 cups chicken broth
- 1 can (10 oz) diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese (optional for garnish)
- Fresh cilantro (optional for garnish)
- 1 lime, cut into wedges
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced chicken and cook until browned, about 5-7 minutes.
- Remove chicken and set aside.
- In the same pot, add the sliced bell peppers, onion, and garlic. Sauté until vegetables are softened, about 5 minutes.
- Return the chicken to the pot and add the chicken broth and diced tomatoes with green chilies.
- Stir in the chili powder, cumin, paprika, salt, and pepper.
- Bring the soup to a boil, then reduce heat and let it simmer for 20 minutes.
- Stir in the heavy cream and simmer for another 5 minutes.
- Ladle the soup into bowls and garnish with shredded cheese, fresh cilantro, and lime wedges if desired.
- Serve hot and enjoy!
Notes
- For extra creaminess, blend a small portion of the soup and return it to the pot.
- Use rotisserie chicken to save time on prep.
- Adjust spice levels by adding more or less chili powder.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg