Get ready to fall in love with this irresistible Low Carb Chicken Fajita Soup! It’s the perfect blend of smoky, spicy, and savory flavors, all packed into a creamy, hearty bowl that’s low in carbs but high in satisfaction. Best of all, it’s quick to whip up, making it an absolute lifesaver on busy weeknights when you want something comforting yet guilt-free.

Why You’ll Love This Recipe

Fast and Easy: This soup comes together in about 30 minutes, with minimal chopping and prep time.
Big on Flavor: Bursting with all the bold fajita flavors you adore – smoky spices, tender chicken, and vibrant veggies.
Keto-Friendly and Low Carb: A cozy meal that fits perfectly into low-carb and keto diets without sacrificing taste.
Family Approved: Even carb lovers will devour this one — it’s creamy, rich, and completely satisfying.

Ingredients You’ll Need

Gather up these simple ingredients, and you’re halfway to a fantastic meal!

Chicken: Boneless, skinless chicken breasts or thighs are ideal for tenderness and rich flavor.
Bell Peppers: A colorful mix (like red, yellow, and green) brings sweetness and crunch.
Onion: Adds a savory depth that’s essential for real fajita flavor.
Garlic: Fresh minced garlic gives an aromatic kick that’s irresistible.
Chicken Broth: Forms the flavorful base of the soup — use a good-quality broth for the best taste.
Heavy Cream: Creates that luscious, silky texture without adding unnecessary carbs.
Cream Cheese: Adds a rich, tangy creaminess that takes this soup over the top.
Diced Tomatoes with Green Chiles: Brings a bright, zesty note and a touch of heat.
Spices: Chili powder, cumin, paprika, and a dash of cayenne for a bold, smoky flavor.
Olive Oil: For sautéing the veggies and building flavor from the very first step.
Salt and Pepper: To season every layer perfectly.

Variations

Want to mix things up a little? Here are a few fun ideas:

Add Heat: Toss in extra jalapeños or a splash of hot sauce if you love it spicy.
Veggie Boost: Stir in some spinach, kale, or zucchini at the end for extra nutrients.
Different Proteins: Swap the chicken for cooked shrimp or turkey if you want to change it up.
Dairy-Free: Use coconut cream instead of heavy cream and cream cheese for a dairy-free version.

How to Make Low Carb Chicken Fajita Soup

Step 1: Sauté the Veggies

In a large pot, heat olive oil over medium heat. Toss in the sliced onions and bell peppers, cooking until they’re soft and fragrant. Add the garlic and stir until aromatic.

Step 2: Cook the Chicken

Add the chicken pieces to the pot. Season generously with chili powder, cumin, paprika, salt, and pepper. Cook until the chicken is browned on the outside.

Step 3: Build the Soup

Pour in the chicken broth and diced tomatoes with green chiles. Bring everything to a simmer and let it cook until the chicken is cooked through and tender.

Step 4: Add the Creaminess

Reduce the heat and stir in the cream cheese, breaking it up until fully melted into the broth. Then, pour in the heavy cream and stir until the soup is creamy and smooth.

Step 5: Simmer and Serve

Let the soup simmer gently for a few more minutes to let the flavors meld beautifully together. Taste and adjust seasoning if needed.

Pro Tips for Making the Recipe

Cut Veggies Evenly: Uniformly sliced peppers and onions cook more evenly and look gorgeous in the soup.
Room Temperature Cream Cheese: Let your cream cheese sit out for a bit before adding it to the soup to help it melt smoothly.
Shred the Chicken: If you prefer a shredded texture, cook the chicken whole in the broth and then shred it before adding the cream.
Don’t Boil After Adding Cream: Keep the heat low after adding the cream to prevent curdling and keep the soup silky.

How to Serve

This Low Carb Chicken Fajita Soup is a meal on its own, but if you want to jazz it up, here’s how:

Toppings:

Pile on toppings like shredded cheddar cheese, sour cream, avocado slices, chopped cilantro, or a sprinkle of lime juice for a bright, fresh finish.

Side Ideas:

Pair it with a crisp green salad or some low-carb tortillas for dipping.

Make It a Feast:

Set out a “soup bar” with bowls of different toppings and let everyone customize their bowl!

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors get even better the next day!

Freezing

This soup freezes beautifully! Cool completely and freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating

Reheat gently on the stove over medium-low heat, stirring often. You can also microwave it in a microwave-safe bowl, stirring halfway through.

FAQs

Can I use pre-cooked chicken?
Yes, you absolutely can! If you have leftover rotisserie chicken or any cooked chicken, just add it after the broth simmers and warm it through before adding the cream.

Is this soup spicy?
It has a mild to moderate heat depending on the diced tomatoes with green chiles and seasoning. For more heat, simply add cayenne pepper or diced jalapeños.

Can I make this soup in a slow cooker?
Definitely! Sauté the veggies first, then add everything (except the cream cheese and cream) to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in the cream cheese and cream at the end.

What if my soup is too thick?
If it thickens more than you like, simply add a bit more chicken broth or water until you reach your preferred consistency.

Final Thoughts

This Low Carb Chicken Fajita Soup is pure comfort in a bowl — rich, creamy, and packed with fajita flavor, without the carb overload. It’s easy enough for a weeknight dinner and special enough to serve guests. Give it a try, and don’t be surprised if it becomes a regular in your meal rotation!

Low Carb Chicken Fajita Soup Recipe