Low Carb Chicken Fajita Soup Recipe

Introduction

This Low Carb Chicken Fajita Soup is a creamy, flavorful dish perfect for anyone craving a comforting, keto-friendly meal. Packed with tender chicken and the vibrant taste of fajita spices, it’s easy to make and sure to satisfy.

Ingredients

• 1 tbsp butter (or ghee, olive oil, coconut oil)
• 1 yellow onion, chopped (or onion powder/flakes)
• 1 green bell pepper, diced (or red, yellow, orange bell peppers)
• 1/2 green chili, finely chopped (or jalapeños)
• 4 garlic cloves, minced (or garlic flakes/powder)
• 2 cups chicken broth (or vegetable broth for vegetarian)
• 6 oz cream cheese (avoid fat-free options)
• 2 (14.5 oz) cans diced tomatoes (or fresh tomatoes with tomato paste/sauce)
• 1/2 cup heavy cream (or coconut milk for dairy-free)
• 3 tbsp taco seasoning
• 2 lbs boneless, skinless chicken breasts, cooked and shredded (or rotisserie chicken)
• Salt and black pepper, to taste

Toppings:

• Shredded cheddar cheese (or Colby Jack, pepper Jack, mozzarella)
• Avocado slices (or guacamole)
• Lime slices
• Sour cream (or plain Greek yogurt)
• Fresh cilantro

Instructions

1. Step 1: In a large pot or Dutch oven over medium-high heat, melt the butter. Add the chopped onion and diced green bell pepper, cooking for 3 to 5 minutes until the onion softens.
2. Step 2: Add the finely chopped green chili and minced garlic. Cook for an additional 30 seconds, stirring constantly.
3. Step 3: Reduce the heat and pour in the chicken broth. Stir everything together thoroughly.
4. Step 4: Add the cream cheese, diced tomatoes, heavy cream, and taco seasoning. Whisk the ingredients until the mixture is smooth and creamy.
5. Step 5: Stir in the shredded cooked chicken and combine well.
6. Step 6: Cook the soup for another 5 minutes, or until the cheese has melted through. Season with salt and black pepper to taste.
7. Step 7: Serve hot, topped with shredded cheddar cheese, avocado slices, lime slices, sour cream, and fresh cilantro.

Tips & Variations

• Use rotisserie chicken for a quicker meal without sacrificing flavor.
• Substitute heavy cream with coconut milk for a dairy-free alternative that still offers creaminess.
• Add different colored bell peppers for extra nutrients and a sweeter taste.
• Swap sour cream with plain Greek yogurt to boost protein content.
• Adjust the heat by using more or less chili or jalapeño according to your preference.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to maintain creaminess. For longer storage, freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, replace the chicken broth with vegetable broth and omit the chicken or use plant-based protein options to keep it vegetarian.

Is this soup suitable for a low carb diet?

Absolutely. This recipe uses low carb ingredients and avoids high-carb additions, making it a great option for keto and other low carb eating plans.

Low Carb Chicken Fajita Soup Recipe

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★★★★★

4.4 from 62 reviews

This Low Carb Chicken Fajita Soup is a creamy, flavorful, and nutrient-packed meal perfect for a comforting low-carb dinner. Combining tender shredded chicken with sautéed bell peppers, onions, and a blend of cheesy creamy ingredients, this soup brings the vibrant flavors of classic chicken fajitas into a warm and hearty soup form. It’s quick to prepare, uses simple ingredients, and can be easily adapted for dairy-free or vegetarian diets.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp Butter (or ghee, olive oil, or coconut oil)
• 1 yellow onion, chopped
• 1 green bell pepper, diced (or red, yellow, or orange bell peppers)
• ½ green chili, finely chopped (or jalapeños)
• 4 garlic cloves, minced
• 2 cups Chicken broth (or vegetable broth for vegetarian option)
• 6 oz Cream cheese (regular, not fat-free)
• 2 (14.5 oz) cans diced tomatoes (or fresh cherry tomatoes with tomato paste)
• ½ cup Heavy cream (or coconut milk for dairy-free option)
• 3 tbsp Taco seasoning
• 2 lbs cooked, shredded boneless, skinless chicken breasts (or rotisserie chicken)
• Salt and black pepper, to taste

Toppings

• Shredded cheddar cheese (or Colby Jack, pepper Jack, mozzarella)
• Avocado slices (or guacamole)
• Lime slices
• Sour cream (or plain Greek yogurt)
• Fresh cilantro

Instructions

1. Sauté Vegetables: In a large pot or Dutch oven over medium-high heat, add butter along with chopped onions and diced green bell peppers. Cook them for 3-5 minutes until the onions become soft and translucent.
2. Add Aromatics: Stir in finely chopped green chili and minced garlic, cooking for an additional 30 seconds to release their flavors.
3. Add Liquids: Reduce the heat to low, then pour in the chicken broth and stir to combine all ingredients thoroughly.
4. Incorporate Creaminess and Seasoning: Add the cream cheese, diced tomatoes, heavy cream, and taco seasoning. Whisk continuously until the mixture is smooth and creamy.
5. Add Chicken: Stir in the cooked, shredded chicken to the soup base.
6. Simmer and Season: Allow the soup to cook for another 5 minutes until the cream cheese has fully melted and the soup is heated through. Season with salt and black pepper to taste.
7. Serve with Toppings: Ladle the soup into bowls and garnish generously with shredded cheddar cheese, avocado slices, lime wedges, sour cream, and fresh cilantro for added flavor and texture.

Notes

• For a dairy-free version, substitute cream cheese with vegan cream cheese alternatives and heavy cream with coconut milk.
• Using rotisserie chicken can save time and add extra flavor.
• Adjust the amount of green chili or jalapeño to suit your preferred spice level.
• Do not use fat-free cream cheese as it contains higher carbs that can affect the low-carb status of the dish.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: low carb chicken fajita soup, keto chicken soup, creamy chicken fajita soup, stovetop chicken soup, Mexican inspired soup, easy low carb dinner