Low-Carb Chicken Fajita Soup
Low-Carb Chicken Fajita Soup is a warm, hearty meal packed with tender chicken, colorful bell peppers, onions, and bold Tex-Mex spices in a creamy, flavorful broth. This keto-friendly soup delivers all the delicious flavors of classic chicken fajitas without the tortillas, making it a perfect choice for a healthy lunch or dinner. Rich in protein and naturally low in carbohydrates, it’s satisfying, easy to prepare, and ideal for meal prep throughout the week.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1½ pounds (700 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 medium onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 4 cups chicken broth
- 1 cup heavy cream
- 4 ounces (115 g) cream cheese, softened
- 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of ½ lime
Optional Toppings
- Shredded cheddar cheese
- Sliced avocado
- Sour cream
- Fresh cilantro
- Sliced jalapeños
- Lime wedges
Instructions
Step 1: Cook the Chicken
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken pieces and season with a little salt and pepper. Cook for 5–6 minutes, stirring occasionally, until lightly browned. Remove the chicken from the pot and set aside.
Step 2: Sauté the Vegetables
In the same pot, add the sliced onion and bell peppers. Cook for 5–6 minutes until they begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Add the Seasonings
Mix in the tomato paste, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper (if using), salt, and black pepper. Stir continuously for about 1 minute to toast the spices and deepen their flavor.
Step 4: Add the Broth
Pour in the chicken broth while scraping the bottom of the pot to release any browned bits. Bring the soup to a gentle boil.
Step 5: Simmer the Chicken
Return the cooked chicken to the pot. Reduce the heat to medium-low and simmer for 10–12 minutes, allowing the chicken to finish cooking and the flavors to blend together.
Step 6: Make It Creamy
Reduce the heat to low. Add the softened cream cheese a few spoonfuls at a time, stirring until completely melted into the broth. Pour in the heavy cream and stir until the soup becomes smooth and creamy.
Step 7: Finish the Soup
Squeeze in the fresh lime juice and stir well. Taste the soup and adjust the seasoning with additional salt, pepper, or chili powder if needed.
Step 8: Garnish and Serve
Ladle the soup into serving bowls and top with shredded cheddar cheese, sliced avocado, sour cream, fresh cilantro, jalapeños, or an extra squeeze of lime for even more flavor.
Tips for Success
- Use chicken thighs for extra juicy, tender meat.
- Slice the bell peppers evenly so they cook at the same rate.
- Soften the cream cheese before adding it to prevent lumps.
- For a thinner soup, add an extra ½–1 cup of chicken broth.
- Add diced zucchini or cauliflower rice for extra low-carb vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze the soup without the cream if planning long-term storage. Stir in the cream and cream cheese after reheating for the best texture.
Nutrition (Approximate Per Serving)
- Calories: 385
- Protein: 30 g
- Fat: 26 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Net Carbs: 7 g
This Low-Carb Chicken Fajita Soup is creamy, flavorful, and packed with protein and colorful vegetables. With smoky spices, tender chicken, and a rich, comforting broth, it’s a satisfying one-pot meal that’s perfect for anyone following a low-carb or keto lifestyle.
