Description
A hearty, flavorful, and low-carb chicken fajita soup packed with tender chicken, peppers, and spices, perfect for a comforting and healthy meal.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 can (10 oz) diced tomatoes with green chilies
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese (optional)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced chicken and cook until browned and cooked through. Remove and set aside.
- In the same pot, add the sliced onions and bell peppers. Sauté until softened.
- Add minced garlic, chili powder, cumin, paprika, salt, and pepper. Stir and cook for another minute.
- Return the cooked chicken to the pot.
- Pour in the chicken broth and diced tomatoes with green chilies. Bring to a boil.
- Reduce heat and simmer for 15-20 minutes.
- Stir in the heavy cream and shredded cheese (if using) and cook until heated through.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
- For extra flavor, grill the chicken and peppers before adding to the soup.
- Use rotisserie chicken for a quicker prep time.
- Adjust the spice level by adding more or less chili powder.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg