Low Carb Chicken Fajita Soup

Why You’ll Love This Recipe

This Low Carb Chicken Fajita Soup is a flavorful, satisfying dish that’s full of vibrant ingredients. With juicy chicken, savory vegetables, and the classic fajita seasoning, you can enjoy the bold flavors you love without the added carbs. It’s easy to make, filling, and perfect for meal prep, making it a great option for busy weekdays or cozy weekends. Plus, it’s versatile—you can adjust the spice levels to your liking and add toppings like avocado or cheese for extra richness.

Ingredients

• 1 lb chicken breast, boneless and skinless

• 1 tbsp olive oil

• 1 large onion, diced

• 2 bell peppers (red and green), sliced

• 2 cloves garlic, minced

• 4 cups chicken broth

• 1 can diced tomatoes (14.5 oz)

• 2 tsp chili powder

• 1 tsp cumin

• 1 tsp paprika

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• Salt and pepper to taste

• 1 tbsp fresh lime juice

• Fresh cilantro, chopped (optional for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until browned on both sides, about 6-7 minutes per side. Remove the chicken and set aside.

2. In the same pot, add the diced onion and bell peppers. Sauté for about 4-5 minutes until softened.

3. Add the garlic and cook for an additional 1 minute, stirring constantly.

4. Pour in the chicken broth and diced tomatoes. Stir in the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.

5. Return the chicken breasts to the pot, ensuring they are submerged in the liquid. Bring the soup to a simmer, cover, and cook for about 20-25 minutes, or until the chicken is fully cooked and the flavors have melded together.

6. Remove the chicken from the soup and shred it using two forks. Return the shredded chicken to the soup and stir to combine.

7. Add the lime juice and adjust seasoning if necessary.

8. Serve hot, garnished with fresh cilantro if desired.

Servings and Timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

Variations

• Spicy Kick: Add a chopped jalapeño or a few dashes of hot sauce for an extra layer of heat.

• Creamy Version: Stir in some heavy cream or sour cream to make the soup extra creamy and indulgent.

• Low-Sodium Option: Use low-sodium chicken broth and skip adding extra salt for a lighter version.

• Vegetarian Version: Replace the chicken with plant-based protein like tofu or tempeh, and use vegetable broth instead of chicken broth.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat the soup on the stovetop over medium heat for 5-10 minutes or in the microwave until warmed through.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, you can substitute chicken thighs for chicken breasts. Thighs will give the soup a richer flavor and tend to be more tender.

2. Is this soup gluten-free?

Yes, this soup is naturally gluten-free as long as you use a gluten-free chicken broth.

3. Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the fridge for up to 3 days. It also freezes well for longer storage.

4. Can I add cheese to this soup?

Yes, adding shredded cheese (like cheddar or Monterey Jack) as a topping would make this soup even more delicious.

5. Can I make this soup in a slow cooker?

Yes, you can! Cook the chicken and veggies on low for 4-6 hours, shred the chicken, and stir it back into the soup.

6. How can I make this soup spicier?

Add some chopped jalapeños, a dash of cayenne pepper, or your favorite hot sauce to increase the heat level.

7. Can I use frozen chicken for this soup?

Yes, you can use frozen chicken breasts, but it will take a bit longer to cook through. Be sure to check the internal temperature to ensure it reaches 165°F.

8. Can I use a different type of broth?

Absolutely! You can use vegetable broth or turkey broth instead of chicken broth for a different flavor profile.

9. Is this soup good for meal prep?

Yes, this soup stores well in the fridge and can be reheated for quick meals throughout the week.

10. Can I freeze this soup?

Yes, this soup freezes well. Just store it in a freezer-safe container, and it will last up to 3 months in the freezer.

Conclusion

This Low Carb Chicken Fajita Soup is the perfect combination of flavors, warmth, and nutrition. Whether you’re following a low-carb diet or just looking for a tasty, healthy meal, this soup delivers everything you need. It’s quick to prepare, customizable, and great for meal prep, making it a go-to option for busy nights or a cozy lunch. Enjoy the zesty, comforting goodness of fajitas in every spoonful!

Low Carb Chicken Fajita Soup

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Low Carb Chicken Fajita Soup brings the bold, zesty flavors of fajitas into a hearty, low-carb soup. With tender chicken, bell peppers, onions, and a blend of spices, this dish offers a flavorful, satisfying meal without the added carbs.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

1 lb chicken breast, boneless and skinless

1 tbsp olive oil

1 large onion, diced

2 bell peppers (red and green), sliced

2 cloves garlic, minced

4 cups chicken broth

1 can diced tomatoes (14.5 oz)

2 tsp chili powder

1 tsp cumin

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

1 tbsp fresh lime juice

Fresh cilantro, chopped (optional for garnish)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until browned on both sides, about 6-7 minutes per side. Remove the chicken and set aside.
2. In the same pot, add the diced onion and bell peppers. Sauté for about 4-5 minutes until softened.
3. Add the garlic and cook for an additional 1 minute, stirring constantly.
4. Pour in the chicken broth and diced tomatoes. Stir in the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
5. Return the chicken breasts to the pot, ensuring they are submerged in the liquid. Bring the soup to a simmer, cover, and cook for about 20-25 minutes, or until the chicken is fully cooked and the flavors have melded together.
6. Remove the chicken from the soup and shred it using two forks. Return the shredded chicken to the soup and stir to combine.
7. Add the lime juice and adjust seasoning if necessary.
8. Serve hot, garnished with fresh cilantro if desired.

Notes

• Add chopped jalapeños or a few dashes of hot sauce for extra spice.
• Stir in heavy cream or sour cream to make the soup creamy.
• For a lighter version, use low-sodium chicken broth and skip the added salt.
• Replace chicken with tofu or tempeh and use vegetable broth for a vegetarian option.

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 5g
• Sodium: 700mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 75mg