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
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 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