This low-carb chicken fajita soup is everything you need. It’s warm, hearty, and absolutely delicious!

With only 11 grams of net carbs and 40 grams of protein, it’s an ideal dinner for those who are taking care of their weight. It’s keto, gluten-free and high protein.

One of the things I love about this recipe is that it’s packed with bold flavors and a creamy, velvety texture. Not only it’s a comforting meal to have, but it’s also ideal for those following a keto-lifestyle (or low-carb).

So, whether you are looking for some dinner inspiration or a meal you can make in advance, I know this soup is going to become your favorite recipe in the kitchen.

This recipe combines everything that I love about fajitas. It has a little bit of heat, lots of flavor, and hearty chicken. But, without the unwanted carbs.

The combination of cream cheese, heavy cream, and taco seasoning creates the ultimate soup base that is loaded with flavor.

Another great thing about this recipe is that it’s highly versatile. You can add ingredients (or replace them) to fit any preference or dietary need.

If you love a little extra heat, you can swap out the green chili for a jalapeño or add some chipotle powder to the soup.

You can also make a vegetarian version of this meal. You can replace the shredded chicken with mushrooms, canned beans, or tofu. But, keep in mind that some plant-based vegetarian options (like beans) can increase the carb content.

And, you can also add extra ingredients to make this meal extra delicious and nutritious. You can add vegetables like diced zucchini, cauliflower rice, or chopped spinach.

Ingredients and Substitutes

Butter (1 tbsp) – You can also use ghee (it has a creamier texture), olive oil, or coconut oil.

1 yellow onion, chopped – If you don’t have fresh onions, you can use onion powder or onion flakes.

1 green bell pepper, diced – Feel free to use other bell peppers like red, yellow, or orange to add more nutrients and a sweeter flavor.

1/2 green chilli, finely chopped – You can also use jalapeños.

4 garlic cloves, minced – Just like with the onions, you can also use garlic flakes or powder.

Chicken broth (2 cups) – For a vegetarian option, you can use vegetable broth or stock.

Cream cheese (6 oz) – Avoid using the fat-free options since they may have more carbs than the regular ones. This can affect the total net carbs of the dish.

Diced tomatoes (2 14.5 oz cans) – If you don’t have canned tomatoes, you can use cherry tomatoes or regular tomatoes mixed with tomato paste or sauce.

Heavy cream (½ cup) – For a plant-based option (or dairy-free), you can use coconut milk.

Taco seasoning (3 tbsp) – Make sure you don’t skip this ingredient since it packs a punch of flavor.

Chicken breasts, boneless and skinless, cooked and shredded (2 lbs) – If you don’t have time to cook the chicken, you can use rotisserie chicken.

Salt and black pepper, to taste

TOPPING

Shredded cheddar cheese – You can try adding different types of cheese like Colby Jack, pepper Jack, or mozzarella.

Avocado sliced – You can also try using guacamole.

Limes, sliced

Sour cream – To boost the protein intake, you can replace it with plain Greek yogurt.

Fresh cilantro

How to Make Keto Cauliflower Ziti

Step 1. Grab a large pot or a Dutch oven and place it over medium-high heat. Add the butter, chopped onions, and green bell peppers.

Step 2. Cook the bell peppers and onion for 3-5 minutes or until the onion softens.

Step 3. Add the green chili and the garlic and cook for another 30 seconds.

Step 4. Now, lower the heat and pour in the chicken broth. Mix everything thoroughly.

Step 5. Add the cream cheese, diced tomatoes, heavy cream, and taco seasoning.

Step 6. Whisk all the ingredients until you create a smooth texture.

Step 7. Add the shredded cooked chicken and mix everything.

Step 8. Cook for another 5 minutes or until the cheese melts. Then salt and pepper the soup.

Step 9. When you are ready to serve, top it with cheddar cheese, avocado slices, lime slices, sour cream, and fresh cilantro.

Storage Tips

One of the best things about this soup is that you can meal prep it to have for the rest of the week. Once the soup has cooled down, transfer it to an airtight container. You can keep it in the fridge for up to 3-4 days.

I recommend keeping them in individual portions so it’s only grab-and-go.

You can also keep this soup in the freezer. Pour it in individual portions in a freezer-safe container. You can keep the soup there for up to 3 months.

When you are ready to have, thaw overnight and then place on the stove over low heat. Make sure you stir occasionally. You can add some broth or cream if the soup thickens too much.

Other Soup Recipes

• Keto Chicken Tortilla Soup
• Low Carb Cabbage Soup
• Keto Lasagna Soup
• Keto Broccoli Cheese Soup
• Tomato Feta Soup