Low Carb Chicken Fajita Soup
Dive into this hearty chicken fajita soup! Keto, gluten-free, and packed with creamy goodness, bold heat, and lots of flavor—perfect for a high-protein meal.
Servings: 6 bowls
Ingredients
- 1 tbsp butter
- 1 yellow onion chopped
- 1 green bell pepper diced
- 1/2 green chilli finely chopped
- 4 garlic cloves minced
- 2 cups chicken broth
- 6 oz cream cheese
- 2 14.5 oz cans diced tomatoes
- ½ cup heavy cream
- 3 tbsp taco seasoning
- 2 lbs chicken breasts boneless and skinless, cooked and shredded
- Salt and black pepper to taste
Topping
- Shredded cheddar cheese
- Avocado sliced
- Limes sliced
- Sour cream
- Fresh cilantro
Instructions
- Place a large pot or Dutch oven over medium-high heat. Add in the butter, chopped onion, green bell pepper. Cook for 3-5 minutes until the onion softens.
- Add in green chili and garlic and cook for another 30 seconds.
- Lower the heat and add chicken broth, cream cheese, diced tomatoes, heavy cream, and taco seasoning into the pot. Whisk all the ingredients until one smooth texture.
- Add in the shredded cooked chicken and stir the pot. Cook for 10 minutes until the cheese completely melts and the chicken heats up.
- Salt and pepper the soup once finished.
- Top up with cheddar, avocado slices, lime slices, sour cream, and fresh cilantro before serving.
Nutrition
Serving: 1 bowl (17 oz) | Calories: 496kcal | Carbohydrates: 17g | Protein: 40g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 9.7g | Trans Fat: 0.4g | Cholesterol: 174mg | Sodium: 1016mg | Potassium: 1046.8mg | Fiber: 5.7g | Sugar: 6.8g | Calcium: 135mg | Iron: 1.9mg