Low-Carb Chicken Fajita Soup
A hearty and creamy chicken soup with fajita flavors, perfect for low-carb diets.
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.
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.