If you love chicken fajitas but are following a keto or low carb diet, I’ve got the perfect alternative for you-this Low Carb Chicken Fajita Soup! It has all the same delicious Mexican flavors without all the carbs from the tortillas!
How to make low carb chicken fajita soup
I love experimenting with new low-carb/keto recipes, especially when they are easy, and my entire family enjoys the finished product- like my Queso Soup recipe. So, I thought, why not change out the ground beef for some shredded chicken and add some Mexican spices to the mix! The result is a deliciously creamy, flavorful soup that is high in protein and low in carbs!
Chicken Fajita Soup Ingredients:
Cooking and shredding your chicken is what takes the longest, so if you have your chicken pre-shredded and ready-to-go, this recipe is super quick!
- Chicken breasts- I will make my shredded chicken using my slow cooker in advance in bulk. This speeds this recipe up big time!
- Chicken broth– This is the base of the soup and adds lots of flavors. It is also used to cook your chicken in your crockpot.
- Green peppers, onions, garlic– Low carb veggies give this fajita soup nutrients and lots of added flavor!
- Cream cheese, heavy cream, butter- These fats will add richness to your soup as well as creaminess.
- Taco seasoning- I like to use my homemade keto taco seasoning since store-bought seasoning packets can contain some non-keto ingredients.
Steps for making your chicken fajita soup:
Step 1: I begin this recipe by preparing the chicken, so it is easy to shred later. I add boneless skinless chicken breasts to my slow cooker. It isn’t necessary to make it this way; it just makes my life easier around dinner time to have the chicken already cooked. Also, if you prefer a different cut of chicken feel free to make substitutions that best suit your needs. You could also use a rotisserie chicken if you like!
Step 2: Saute the onion and bell peppers in butter to bring out the incredible flavor in your chicken fajita soup.
Step 3: Add in some homemade taco seasoning if you are following a strict keto diet. I like to make my seasoning in bulk and keep it in my pantry.
Step 4: Once all the ingredients are in your pot, simmer on low for so that the cream cheese melts completely and that all of the different spices and flavors are infused together.
Step 5: Garnish with more shredded cheese and freshly chopped cilantro leaves! Serve hot!
Other chicken fajita soup toppings
Toppings are everything, so feel free to have fun topping your fajita soup! Make sure you keep your toppings low in carbs and keto-friendly! Here are some toppings I like to add to my soup:
- sliced jalapenos
- a dollop of sour cream
- guacamole or fresh avocado slices
- more diced tomatoes
- freshly chopped cilantro
- more shredded cheese
- freshly chopped green onions
- sliced black olives
- lime wedges
How to get this fajita soup on the table quicker!
If you are super busy and do not have time to wait for your chicken to cook, I suggest you do one of two things.
1. Speed up the process by purchasing a rotisserie chicken from the food store. The chicken is already cooked, so all you need to do is cut off the breasts and legs and shred/chop that up to add to your soup. This will cut your cooking time by more than half!
2. Cook shredded chicken in advance in bulk. Then portion it out into one pound baggies and freeze them. This way, you can quickly defrost your chicken a few hours or the night prior and have it ready to go! This saves you lots of money, too, and can be used for many other shredded chicken recipes like my Keto Buffalo Chicken Casserole (w/ Cauliflower).
Other Keto Soup Recipes:
Keto Soup Recipes: 20+ Delicious & Hearty Ideas
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Low Carb Chicken Fajita Soup {Keto Friendly}
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 cup chicken broth (this is to pour over chicken in slow cooker)
- 1 onion chopped
- 1 green pepper chopped
- 3 garlic cloves minced
- 1 tbsp butter
- 6 oz cream cheese
- 2 10 oz cans diced tomatoes with green chilis
- 2½ cups chicken broth
- ½ cup heavy whipping cream
- 2½ tbsp homemade taco seasoning (recipe here or 1 packet of taco seasoning)
- salt and pepper to taste
Instructions
- Cook boneless skinless chicken breasts in a slow cooker for 3 hours on high or 6 hours on low in a cup of chicken broth. Season with salt/pepper.
- When chicken is cooked through, remove from slow cooker and shred. (You can strain the leftover broth for the soup.)
- In a large saucepan, saute green pepper, onion, and garlic in 1 tablespoon of butter until they are translucent.
- With a spoon, mash the cream cheese into the veggies so that it will combine smoothly as it melts.
- Add the canned tomatoes, chicken broth, heavy whipping cream, and taco seasoning.
- Simmer on low uncovered for 20 minutes.
- Add shredded chicken, cover, and simmer for 10 minutes.
- Add salt and pepper to taste. Enjoy hot!
- Optional: Top each bowl with shredded cheese, cilantro, green onions, avocado, and/or sour cream.
Video
Notes
- Option 1: Turn this 3-hour recipe into a 30 minute one by purchasing a rotisserie chicken from the food store. The chicken is already cooked, so all you need to do is cut off the breasts and legs and shred/chop that up to add to your soup!
- Option 2: Cook shredded chicken in advance in bulk. Then portion it out into one pound baggies and freeze them. This way, you can quickly defrost your chicken a few hours or the night prior and have it ready to go the day of! This saves you lots of money, too, and can be used for many other shredded chicken recipes like my Keto Buffalo Chicken Casserole (w/ Cauliflower).
Other chicken fajita soup toppings
Toppings are everything, so feel free to have fun topping your fajita soup! Make sure you keep your toppings low in carbs and keto-friendly! Here are some toppings I like to add to my soup:- sliced jalapenos
- a dollop of sour cream
- guacamole or fresh avocado slices
- more diced tomatoes
- freshly chopped cilantro
- more shredded cheese
- freshly chopped green onions
- sliced black olives
- lime wedges
Nutrition
