Description
A hearty and flavorful low-carb chicken fajita soup, packed with tender chicken, bell peppers, and spices in a rich broth—perfect for a healthy, warming meal.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken and cook until browned, about 5-6 minutes.
- Add onion and garlic, sauté for 2-3 minutes until fragrant.
- Stir in sliced bell peppers and cook for another 3-4 minutes.
- Season with chili powder, cumin, paprika, salt, and pepper.
- Pour in chicken broth, bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in heavy cream and shredded cheese (if using) until melted and combined.
- Add lime juice and chopped cilantro just before serving.
- Serve hot, optionally topped with extra cheese or avocado slices.
Notes
- For extra heat, add a diced jalapeño with the bell peppers.
- You can use rotisserie chicken to save time.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg