Description
A hearty and flavorful low carb chicken fajita soup packed with seasoned chicken, bell peppers, and a creamy broth, perfect for a comforting low-carb meal.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper (optional)
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken and cook until browned and cooked through. Remove and set aside.
- In the same pot, add onions and bell peppers. Sauté until softened, about 5 minutes.
- Add garlic, chili powder, cumin, paprika, oregano, and cayenne pepper. Stir for 1 minute.
- Return cooked chicken to the pot and pour in chicken broth. Bring to a simmer.
- Simmer for 15-20 minutes to let flavors meld.
- Stir in heavy cream and shredded cheese. Cook until cheese is melted and soup is creamy.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro if desired and serve hot.
Notes
- You can substitute chicken thighs for breasts for a richer flavor.
- For extra spice, add diced jalapeños with the bell peppers.
- Store leftovers in the fridge for up to 4 days or freeze for later.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg