Description
A hearty and flavorful Low Carb Chicken Fajita Soup packed with tender chicken, colorful bell peppers, and spices, perfect for a comforting and healthy meal.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese (optional for topping)
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sliced onions and bell peppers; sauté until softened, about 5 minutes.
- Add garlic and cook for another 1-2 minutes.
- Add chicken breasts, chicken broth, diced tomatoes, and spices (chili powder, cumin, paprika, oregano, salt, and pepper).
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is fully cooked.
- Remove chicken from the pot, shred it with two forks, and return it to the soup.
- Stir in the heavy cream and simmer for an additional 5 minutes.
- Serve hot, garnished with shredded cheddar cheese, fresh cilantro, and lime wedges.
Notes
- For extra heat, add a diced jalapeño along with the bell peppers.
- Can be made dairy-free by omitting the heavy cream and cheese.
- Store leftovers in the refrigerator for up to 4 days.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg