Description
A hearty and flavorful low-carb chicken fajita soup that’s packed with tender chicken, bell peppers, and Mexican spices. Perfect for a comforting, guilt-free meal.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chilies
- 4 cups low-sodium chicken broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- Salt and pepper, to taste
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese (optional)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until soft, about 3-4 minutes.
- Add garlic, red and green bell peppers, and cook for another 3-4 minutes until slightly tender.
- Stir in diced tomatoes with green chilies, chicken broth, chili powder, cumin, paprika, oregano, salt, and pepper.
- Add the chicken breasts and bring the mixture to a boil. Reduce heat and simmer for 20 minutes or until chicken is cooked through.
- Remove the chicken from the pot, shred it with two forks, and return it to the soup.
- Stir in the heavy cream and let it simmer for an additional 5 minutes.
- Serve hot, topped with shredded cheese, fresh cilantro, and a squeeze of lime if desired.
Notes
- Use rotisserie chicken for a quicker version.
- Adjust spice level by adding more or less chili powder.
- Can be stored in the fridge for up to 4 days or frozen for later.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg