Description
This Low Carb Chicken Fajita Soup is a creamy, flavorful soup packed with tender shredded chicken, sautéed vegetables, and a blend of taco-seasoned spices. Perfect for a comforting yet healthy meal, this recipe combines the zest of fajita flavors with the ease of a one-pot soup that’s ready in just 30 minutes. Topped with classic fajita garnishes like cheddar cheese, avocado, lime, sour cream, and fresh cilantro, it’s ideal for those looking to enjoy a low-carb, hearty dish.
Ingredients
Main Ingredients
- 1 tbsp butter
- 1 yellow onion, chopped
- 1 green bell pepper, diced
- 1/2 green chili, finely chopped
- 4 garlic cloves, minced
- 2 cups chicken broth
- 6 oz cream cheese
- 2 (14.5 oz) cans diced tomatoes
- 1/2 cup heavy cream
- 3 tbsp taco seasoning
- 2 lbs chicken breasts, boneless and skinless, cooked and shredded
- Salt and black pepper, to taste
Toppings
- Shredded cheddar cheese
- Avocado slices
- Lime slices
- Sour cream
- Fresh cilantro
Instructions
- Sauté Vegetables: Place a large pot or Dutch oven over medium-high heat. Add the butter, chopped onion, and green bell pepper. Cook for 3-5 minutes until the onion softens and the vegetables become fragrant.
- Add Chili and Garlic: Stir in the finely chopped green chili and minced garlic. Cook for an additional 30 seconds to release their flavors without burning.
- Create Soup Base: Lower the heat to medium-low. Add the chicken broth, cream cheese, diced tomatoes, heavy cream, and taco seasoning to the pot. Whisk continuously until the cream cheese melts and the mixture becomes smooth and creamy.
- Add Chicken: Stir in the shredded cooked chicken breasts. Simmer the soup for 10 minutes, allowing the chicken to heat through and the flavors to meld.
- Season: Taste and season the soup with salt and black pepper as needed.
- Serve and Garnish: Ladle the soup into bowls and top each serving with shredded cheddar cheese, avocado slices, lime wedges, a dollop of sour cream, and fresh cilantro for a vibrant finish.
Notes
- Use cooked chicken breasts leftover from a previous meal or poach fresh chicken breasts for shredding.
- If you prefer a spicier soup, increase the amount of green chili or add a pinch of cayenne pepper.
- For a dairy-free version, substitute cream cheese and heavy cream with coconut cream or a suitable dairy-free alternative.
- The soup can be stored in an airtight container in the fridge for up to 3 days and reheated on the stovetop.
- Adjust the consistency of the soup by adding more chicken broth if you prefer a thinner soup.
