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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/low-carb-chicken-fajita-soup-recipe/