Low-Carb Chicken Fajita Soup is a creamy, comforting one-pot meal that brings the bold flavors of traditional chicken fajitas into a warm and satisfying bowl of soup. Tender pieces of chicken are combined with colorful bell peppers, onions, garlic, smoky spices, and a rich creamy broth. Fresh lime juice adds a bright finishing touch, while optional toppings such as avocado, cheddar cheese, cilantro, and jalapeños make every serving easy to customize.
Ingredients
- 2 tablespoons olive oil
- 1½ pounds boneless, skinless chicken breasts or thighs
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, finely minced
- 1 tablespoon tomato paste
- 4 cups chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper, optional
- 1 teaspoon salt, or according to taste
- ½ teaspoon black pepper
- Juice of ½ fresh lime
- Optional Toppings: Shredded cheddar cheese, Sliced avocado, Sour cream, Fresh cilantro, Thinly sliced jalapeños, Lime wedges, Diced green onions, A small amount of chopped tomato
Instructions
- Trim any excess fat from the chicken and cut it into bite-sized pieces of approximately similar size. Pat the chicken dry with paper towels and season it lightly with some of the salt and black pepper.
- Place a large soup pot or Dutch oven over medium-high heat and add the olive oil. Once the oil is hot, add the chicken pieces in a single layer. Cook for approximately 5 to 6 minutes, stirring occasionally, until the outside is lightly browned. Transfer the chicken to a clean plate and set it aside.
- Use the same pot for the vegetables. Add the sliced onion, red bell pepper, green bell pepper, and yellow bell pepper. Cook over medium heat for approximately 5 to 6 minutes, stirring occasionally, until the onions are translucent and the peppers have softened but retain some texture.
- Add the minced garlic to the softened vegetables. Stir continuously for approximately one minute until fragrant, ensuring the garlic does not turn dark brown.
- Add the tomato paste, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, and cayenne pepper (if using). Add some of the remaining salt and black pepper. Stir thoroughly to coat the vegetables and cook for approximately one minute.
- Slowly pour the chicken broth into the pot, using a wooden spoon to scrape the bottom to loosen browned bits. Stir everything together and bring the liquid to a gentle boil. Reduce the heat to medium-low.
- Return the browned chicken and any accumulated juices to the pot. Stir gently and allow the soup to simmer for approximately 10 to 12 minutes until the chicken is fully cooked.
- Reduce the heat to low. Add the softened cream cheese a few spoonfuls at a time, stirring continuously until each addition melts into the broth. Continue until the cream cheese is completely incorporated.
- Slowly pour the heavy cream into the soup and stir gently until evenly distributed. Keep the heat low and allow the soup to warm gently for several minutes without boiling.
- Turn the heat to low or remove from the burner. Squeeze the juice of half a fresh lime into the soup and stir well. Taste and adjust seasoning with salt, black pepper, cumin, or chili powder if necessary.
- Check the consistency. If too thick, add ½ cup of chicken broth and stir. If too thin, simmer gently for a few additional minutes.
- Prepare toppings by slicing avocado, chopping cilantro, slicing jalapeños, shredding cheddar cheese, and cutting lime wedges.
- Ladle the hot soup into individual bowls and add preferred toppings. Serve immediately.
Notes
Preparation Time: 15 minutes, Cooking Time: 30 minutes, Total Time: 45 minutes, Servings: 6. Always soften the cream cheese before adding it to the soup. Keep the heat low once dairy ingredients are added to avoid separation. For freezing, consider preparing and freezing the chicken, vegetables, spices, and broth before adding the cream cheese and heavy cream; add dairy near the end after thawing. Refrigerate leftovers in airtight containers for up to four days.
