Description
A hearty, flavorful Low Carb Chicken Fajita Soup packed with tender chicken, colorful peppers, and bold spices, perfect for a healthy and comforting meal.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (10 oz) diced tomatoes with green chilies
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp oregano
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese (optional for topping)
- Fresh cilantro for garnish
- Avocado slices for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken and cook until browned on all sides. Remove and set aside.
- In the same pot, add onions and bell peppers, sauté until softened.
- Stir in garlic, chili powder, cumin, paprika, oregano, salt, and pepper; cook for 1 minute.
- Pour in chicken broth and diced tomatoes with green chilies, bring to a simmer.
- Return chicken to the pot and cook for 15-20 minutes until chicken is cooked through.
- Stir in heavy cream and simmer for another 5 minutes.
- Serve hot, garnished with shredded cheese, fresh cilantro, and avocado slices if desired.
Notes
- Use rotisserie chicken for a quicker version.
- Adjust spice level by adding more or less chili powder.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze for up to 3 months in an airtight container.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg