Low-Carb Chicken Fajita Soup: The Ultimate Comfort Food Recipe
Introduction to Low-Carb Chicken Fajita Soup
Are you searching for a comforting and hearty meal that won’t derail your low-carb lifestyle? Look no further than this Low-Carb Chicken Fajita Soup! This delicious soup combines the beloved flavors of chicken fajitas with a creamy twist, making it the perfect dish for any occasion. Whether you’re meal prepping for the week or hosting a family dinner, this recipe is sure to be a hit.
A Personal Story Behind My Low-Carb Chicken Fajita Soup Journey
Growing up, my family often enjoyed fajitas on taco nights. The vibrant colors and bold flavors always brought joy to our kitchen. As I began my journey into low-carb eating, I wanted to recreate those cherished flavors in a healthy way. After many trials in the kitchen, I finally perfected this Low-Carb Chicken Fajita Soup, and it has since become a staple in my home. It warms my heart and fills my belly, just like the original dish.
What Makes This Low-Carb Chicken Fajita Soup Recipe Special?
This soup stands out because it retains the classic fajita flavors while being low in carbs. The combination of tender shredded chicken, sautéed onions and peppers, and a creamy base creates a rich and satisfying meal. Plus, it’s incredibly easy to make, especially when using a slow cooker! Just set it and forget it, and you’ll have a delightful soup waiting for you at mealtime.
The Full Low-Carb Chicken Fajita Soup Recipe
Ingredients
- 2 lbs boneless skinless chicken breasts
- 2½ cups chicken broth
- 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
- ½ cup heavy whipping cream
- 2½ tbsp taco seasoning (homemade or 1 packet)
- Salt and pepper to taste
Instructions
- Cook the boneless skinless chicken breasts in a slow cooker with 1 cup of chicken broth for 3 hours on high or 6 hours on low. Season with salt and pepper. Tip: For even more flavor, try adding a squeeze of lime juice to the chicken before cooking.
- Once the chicken is cooked, remove it from the slow cooker and shred it. You can strain the leftover broth for later use in the soup.
- In a large saucepan, sauté the chopped green pepper, onion, and minced garlic in 1 tablespoon of butter until translucent. Tip: Stir occasionally to prevent the garlic from burning.
- Mash the cream cheese into the sautéed veggies until it melts and combines smoothly.
- Add the canned tomatoes, remaining 2½ cups of chicken broth, heavy whipping cream, and taco seasoning to the saucepan.
- Simmer the mixture on low, uncovered, for 20 minutes. Tip: Keep an eye on it and stir occasionally to prevent sticking.
- Add the shredded chicken to the saucepan, cover, and simmer for an additional 10 minutes.
- Season with salt and pepper to taste. Serve hot! Tip: For added richness, consider topping with shredded cheese or avocado.
Serving Suggestions and Variations for Low-Carb Chicken Fajita Soup
This soup is delightful on its own, but you can enhance it further by serving it with toppings like shredded cheese, fresh cilantro, diced green onions, or a dollop of sour cream. If you’re looking to spice things up, consider adding a dash of hot sauce or red pepper flakes for an extra kick!
You can also customize this recipe by using different proteins, such as shredded beef or turkey, or by incorporating other vegetables like zucchini or spinach for added nutrition. The possibilities are endless!
Frequently Asked Questions About Low-Carb Chicken Fajita Soup
Can I make this soup ahead of time?
Yes! This soup can be made ahead and stored in the refrigerator for up to 3 days. Just reheat it on the stove when you’re ready to serve.
Can I freeze this soup?
Absolutely! This soup freezes well. Just let it cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Is this soup spicy?
The soup has a mild spice level, but you can adjust the heat by adding more taco seasoning or additional hot ingredients to suit your taste.
Notes: For a spicier kick, consider adding a dash of hot sauce or red pepper flakes to the soup. No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 3 hours on high or 6 hours on low
- Total Time: 3 hours 15 minutes (high) or 6 hours 15 minutes (low)
- Calories per Serving: 350
- Servings: 6
Low-Carb Chicken Fajita Soup
Equipment
- Slow Cooker For cooking the chicken.
- Saucepan For sautéing and simmering the soup.
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken breasts
- 2.5 cups chicken broth
- 1 unit onion, chopped
- 1 unit green pepper, chopped
- 3 cloves garlic, minced
- 1 tbsp butter
- 6 oz cream cheese
- 20 oz diced tomatoes with green chilis
- 0.5 cup heavy whipping cream
- 2.5 tbsp taco seasoning
- 1 unit Salt and pepper to taste
Instructions
- Cook the boneless skinless chicken breasts in a slow cooker with 1 cup of chicken broth for 3 hours on high or 6 hours on low. Season with salt and pepper.
- Once the chicken is cooked, remove it from the slow cooker and shred it. You can strain the leftover broth for later use in the soup.
- In a large saucepan, sauté the chopped green pepper, onion, and minced garlic in 1 tablespoon of butter until translucent. Tip: Stir occasionally to prevent the garlic from burning.
- Mash the cream cheese into the sautéed veggies until it melts and combines smoothly.
- Add the canned tomatoes, remaining 2½ cups of chicken broth, heavy whipping cream, and taco seasoning to the saucepan.
- Simmer the mixture on low, uncovered, for 20 minutes. Tip: Keep an eye on it and stir occasionally to prevent sticking.
- Add the shredded chicken to the saucepan, cover, and simmer for an additional 10 minutes.
- Season with salt and pepper to taste. Serve hot! Tip: For added richness, consider topping with shredded cheese or avocado.