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. Since I’m a very busy mom of 4, I am always looking for ways to change up a recipe I currently already make that we love into something a little different. It helps me not to get in a dinnertime rut. Otherwise, I end up cooking the same things week after week. My family loves my Queso Soup recipe. In fact, my kids ask for it all the time. So, I thought why not change out the ground beef for chicken and a couple of other changes to make Chicken Fajita Soup instead. My 13-year-old daughter really enjoys cooking with me, so I grabbed her yesterday afternoon and we got to work. The finished product was delish, so much so that my 2-year-old ate it for dinner last night and lunch today. If you’ve got a 2-year-old, you know how opinionated they can be about their meals. Ha!
I begin this recipe with boneless skinless chicken in the 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.
Sauteeing the onion and bell peppers in butter brings out the incredible flavor for this Low Carb Chicken Fajita Soup.
Homemade taco seasoning is full of flavor without additives.
Once all the ingredients are in the pan simmer on low for so that the cream cheese melts completely and that all of the different spices and flavors are infused together.
Yum! My entire family loves this soup.
Toppings are everything! You could also add jalapenos, sour cream, guacamole, or fresh avocados.
If you aren’t already following my Easy Keto/Low Carb Recipe Page on Facebook where I post all my new recipes, you can join here and follow me on Pinterest here. If you are just getting started following a keto diet and would like more information, there are tons of fantastic resources. Amazon has several excellent books you may want to check out here. It’s all about learning what works best for you and your family.
Other Keto Soup Recipes:
Keto Soup Recipes: 20 Delicious & Hearty Ideas
How to Make Low Carb Chicken Fajita Soup
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 tablespoon of butter
- 6 oz cream cheese
- 2 10 oz cans diced tomatoes with green chilis
- 2½ cups chicken broth
- ½ cup heavy whipping cream
- 2 1/2 tablespoons of 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 chicken, cover and simmer for 10 minutes.
- Add salt and pepper to taste.
- Enjoy!
- Optional: Top each bowl with shredded cheese, cilantro, and/or sour cream.
Video
Nutrition
For more Keto Recipes, check out my Keto Recipe Index.
Rachel says
This was delicious! I’m making for a friend who has a dairy free diet. I can use coconut milk for the cream but wondering what to do with the cream cheese. Do I just leave it out and add more coconut milk at the end?
Kasey says
Hi Rachel, that is so nice of you. I have only made this recipe as is and have not tested a dairy-free version. I did Google dairy-free cream cheese and several options popped up that might be helpful.
Shawn says
I could barely use 1 lb shredded chicken with the amount of liquid. Is it correct saying to use 2 lbs?
.Kasey says
Yes, that’s correct. Just wondering if you added the additional chicken broth after you shredded the chicken.
Tara says
Can this taco soup be froze?
.Kasey says
I’m not sure how it would freeze but you can give it a try.
Yvette says
Hi. If I cook the chicken from frozen, how long should I cook it in the crockpot?
Thank you!
Gary says
Very good!
.Kasey says
I’m really glad you enjoyed it.
Linda says
This is a new favorite of mine. I did switch out the taco seasoning out for fajita seasoning though. Excellent for cold weather!
.Kasey says
Glad it’s a favorite!
Robin says
I have made this before & we love it! I had no fresh onions or green peppers, but i did have a frozen bag of 3 pepper + onion blend, so I used that. I also added cumin & Adobo seasoning, since last time it wasn’t “Mexican” enough. It was ABSOLUTELY, pefectly delicious!!!
Kasey I love your recipes the most of all I’ve tried in this WOE journey. Thank you for such amazing recipes!
Yvonne says
Why don’t the recipes include how much (ie. grams) is in one serving?
.Kasey says
The nutritional information is at the bottom of the recipe card.
Vanessa Rhodes says
Is the nutritional information per serving? If so, what size is a serving?
.Kasey says
The nutritional info is per serving. I haven’t measured a serving size. I just divide it evenly into the number of servings.
Lizz Garbett says
What is the serving size? I see it says calories are 306 kcals per serving.
.Kasey says
I just divide it evenly by eight servings.
Kathleen says
OMG!!!! So good!!!!!! My new favorite!!
.Kasey says
Awesome! Glad it’s your new favorite!
Laurren says
Could you just throw all the ingredients in a slow cooker on low for the day? Have you tried that? Thanks!
.Kasey says
Ingredients like heavy whipping cream and cream cheese can break down when they are slow cooked over a long period of time so I wouldn’t leave them in the slow cooker all day.
Alexa says
When you say 1 onion chopped and 1 pepper chopped, how much should we use?
.Kasey says
You would use the entire onion and pepper.
Selena Cowland says
No where can I find what a serving size is. I see the calories fats and such break down but is that per a cup of soup??
.Kasey says
I haven’t measured it out. I just divide it evenly into the number of servings.
Jen says
What would be the best way to make this in an instant pot?
.Kasey says
I would only cook the chicken in the IP then add the dairy products after it is done cooking under pressure because dairy products like cream cheese, cheese, and heavy cream often break down when they are cooked under pressure.
Gshep says
This is wonderful!
.Kasey says
I’m really glad you enjoyed it!
Mary Chris Tipp says
Thank you. Super easy. Super good.
.Kasey says
I’m so glad you enjoyed it!
Susan says
This soup it DELICIOUS! It is my favorite!!
.Kasey says
I’m glad you love it and it’s your favorite!
April says
This soup is absolutely delicious! It will be a staple for is the rest of the winter. Yummy!
.Kasey says
That’s great! Glad you enjoyed it.
Camille says
Great recipe, Kasey! I change it up a bit because I like to experiment, and soup is easy to experiment with! Here goes.
I use one 14.5 oz. can of diced tomatoes (instead of two 10 oz. cans that have green chilis in them), a separate can of green chili’s (4 oz.), a 10 oz. can of green enchilada sauce, and an 11 oz. can of white shoepeg corn. I omit the half and half and instead use a full 8 oz. block of cream cheese, instead of the suggested 6 oz.
For the chicken, I sear the breasts on the stove in a cast iron pot, then cook them in the oven using the same cast iron pot. (I’m big on minimizing dishes/cookware.) I add some taco seasoning and 1 cup chicken broth into the pot, place a lid on, and cook for about 30 mins at 375 degrees. I then use a special chicken shredding scissors (yup, they make those…who knew…well, I do now and they are a game changer) to shred the chicken.
Oooorrrrrr, sometimes I cheat and get fresh shredded chicken from the deli. 🙂
This is even better if it sits in the fridge overnight and served the next day — which makes life easier when hosting family and friends.
Cook on friends!
Kasey says
Perfect! That sounds delish. So glad you loved it and your tweaks sound so good.
Michelle says
I love this soup! I did make an easier version. I took all ingredients EXCEPT the cream cheese and threw it in the crockpot on low for 6 hours. Before getting ready to eat, I stirred in the cream cheese until melted. This is a family favorite.
.Kasey says
Glad you love it and it’s a family favorite!
Tara says
Soooo goid! My family loves this very much. I’m loving your recipes! Thank you!!
.Kasey says
You’re so welcome, Tara! Glad you love my recipes.
amy says
can u freeze this soup?
.Kasey says
Soups with a lot of dairy products like heavy whipping cream and cream cheese often break down when frozen. I don’t personally freeze this soup.
amy says
this soup is amazing!!!!!!
Elizabeth says
I wasn’t even looking for a keto friendly recipe but I just happen to come across this one and decided to try it and it is amazing and the family absolutely loved it! It’s a keeper for sure
.Kasey says
Glad y’all loved it!
Helen Eavis says
Yum, we loved this soup – glad there is some left over for lunch tomorrow
.Kasey says
That’s awesome! Love leftovers.
Helen says
We also loved the taco cups just a bit tricky getting a couple of the ingredients in Australia – we just modify
Peggy says
Its absolutely delicious! I enjoy Mexican food – this soup is as good as if not better than any that I’ve eaten in an authentic Mexican restaurant. And, the slow cooker makers the process so simple. I love it Kasey!!!
.Kasey says
I’m glad you love this soup! Mexican is my family’s favorite!
Meka says
Amazing Recipe!!
.Kasey says
I’m so glad you enjoyed it!
Rosa Maria Share says
This recipe is easy to make, nutritive and delicious.
I made a few changes: After I sauteed the onion, garlic and peppers in butter, I added them to the crock pot as well as the tomatoes, along with the taco seasoning. Everything cooked together in the slow cooker.
I used chicken stock instead of chicken broth.
I only added the cream cheese, the HWC wasn’t necessary because it was very tasty and creamy already.
Highly recommend this recipe!
Thank you Kasey!!
Kasey says
That sounds delish. I’m so glad you loved it and appreciate your recommendation.