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Low Carb Chicken Fajita Soup
Low Carb Chicken Fajita Soup

Low Carb Chicken Fajita Soup
In the bustling kitchen of a cozy Tex-Mex restaurant, Chef Maria was known for her innovative twist on classic Mexican dishes. Despite her love for traditional flavors, Maria was always experimenting with new ingredients and techniques to…
Low Carb Chicken Fajita Soup
Source
Ingredients:
1
Servings
  • 1
    lb
     boneless, skinless chicken breasts, thinly sliced
  • 2
    item
     bell peppers (any color), thinly sliced
  • 1
    item
     onion, thinly sliced
  • 3
    clove
     garlic, minced
  • 960
    ml
     chicken broth
  • 1
    item
     can (14.5 oz) diced tomatoes, undrained
  • 2
    tbsp
     tomato paste
  • 2
    tsp
     chili powder
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 0.5
    tsp
     dried oregano
  • 1
    item
     salt and pepper to taste
Low Carb Chicken Fajita Soup
Instructions:
  1. Heat a large pot or Dutch oven over medium-high heat. Add the thinly sliced chicken breasts and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
  2. In the same pot, add the sliced bell peppers, sliced onion, and minced garlic. Cook until softened, about 5 minutes.
  3. Return the cooked chicken to the pot. Add the chicken broth, diced tomatoes, tomato paste, chili powder, cumin, paprika, dried oregano, salt, and pepper. Stir to combine.
  4. Bring the soup to a simmer, then reduce the heat to low. Let the soup cook, uncovered, for 20-25 minutes to allow the flavors to meld together.
  5. Taste the soup and adjust the seasoning as needed with additional salt and pepper.
  6. Serve the Low Carb Chicken Fajita Soup hot, garnished with optional toppings such as sliced avocado, shredded cheese, sour cream, chopped cilantro, and lime wedges.
  7. Serve the soup with low-carb tortilla chips or strips on the side for dipping.
  8. Pair the soup with a crisp green salad dressed with a light vinaigrette for a refreshing contrast.
  9. For added heat, garnish the soup with sliced jalapeños or a drizzle of hot sauce.
  • 1
    lb
     boneless, skinless chicken breasts, thinly sliced
  • 2
    item
     bell peppers (any color), thinly sliced
  • 1
    item
     onion, thinly sliced
  • 3
    clove
     garlic, minced
  • 960
    ml
     chicken broth
  • 1
    item
     can (14.5 oz) diced tomatoes, undrained
  • 2
    tbsp
     tomato paste
  • 2
    tsp
     chili powder
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 0.5
    tsp
     dried oregano
  • 1
    item
     salt and pepper to taste
1
Servings
0

Heat a large pot or Dutch oven over medium-high heat. Add the thinly sliced chicken breasts and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

In the same pot, add the sliced bell peppers, sliced onion, and minced garlic. Cook until softened, about 5 minutes.

Return the cooked chicken to the pot. Add the chicken broth, diced tomatoes, tomato paste, chili powder, cumin, paprika, dried oregano, salt, and pepper. Stir to combine.

Bring the soup to a simmer, then reduce the heat to low. Let the soup cook, uncovered, for 20-25 minutes to allow the flavors to meld together.

Taste the soup and adjust the seasoning as needed with additional salt and pepper.

Serve the Low Carb Chicken Fajita Soup hot, garnished with optional toppings such as sliced avocado, shredded cheese, sour cream, chopped cilantro, and lime wedges.

Serve the soup with low-carb tortilla chips or strips on the side for dipping.

Pair the soup with a crisp green salad dressed with a light vinaigrette for a refreshing contrast.

For added heat, garnish the soup with sliced jalapeños or a drizzle of hot sauce.

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