Keto Chicken Fajita Soup

This Keto Chicken Fajita Soup is a creamy, hearty, low-carb bowl loaded with tender shredded chicken, bell peppers, onions, and smoky fajita spices, all simmered in a rich, cheesy broth for maximum comfort without the tortillas.

Course Dinner, Lunch, Main Course, Soup

Cuisine American, Mexican, Tex-Mex

Keyword chicken fajita soup, creamy chicken soup, keto, low-carb, meal prep

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 430kcal

Equipment

Large Pot or Dutch Oven
Cutting board
Chef's knife
Wooden Spoon
measuring cups and spoons
Whisk

Ingredients

For the soup

2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 pounds cooked shredded chicken such as rotisserie chicken, skin removed
1 medium yellow onion thinly sliced
1 medium red bell pepper thinly sliced
1 medium green bell pepper thinly sliced
3 cloves garlic minced
6 cups low-sodium chicken broth
4 ounces cream cheese softened and cut into cubes
1 cup heavy whipping cream
1 1/2 cups shredded cheddar cheese or Mexican blend, divided
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon kosher salt plus more to taste
1/2 teaspoon black pepper freshly ground
1/4 teaspoon ground cayenne pepper optional, for heat
2 tablespoons fresh lime juice from about 1 lime

Optional toppings

1/2 cup sour cream for serving
1 medium avocado diced or sliced
1/4 cup fresh cilantro chopped
1/2 cup shredded cheddar cheese for topping
1/2 cup crushed pork rinds optional, for crunch
lime wedges for serving

Instructions

Heat the olive oil and butter in a large pot or Dutch oven over medium heat until the butter is melted and the fats are shimmering.
Add the sliced onion and bell peppers to the pot and cook, stirring occasionally, until they begin to soften but still have a slight bite, about 5 to 7 minutes.
Stir in the minced garlic, cumin, chili powder, smoked paprika, dried oregano, salt, black pepper, and cayenne if using, and cook until fragrant, about 1 minute.
Pour in the chicken broth and bring the mixture to a gentle simmer over medium-high heat, then reduce the heat to medium-low and let it simmer for 5 minutes to allow the flavors to meld.
Add the softened cream cheese cubes to the pot and whisk or stir continuously until they are fully melted and incorporated into the broth, forming a smooth creamy base.
Stir in the heavy whipping cream and bring the soup back to a gentle simmer, making sure it does not boil to keep the dairy from curdling.
Add the shredded chicken and 1 cup of the shredded cheddar cheese to the pot and stir until the cheese is melted and the chicken is heated through, about 3 to 5 minutes.
Stir in the fresh lime juice and taste the soup, adjusting the salt, pepper, or spices as needed to suit your preference.
Ladle the soup into bowls and top with a spoonful of sour cream, diced avocado, chopped cilantro, additional shredded cheese, and crushed pork rinds if desired, then serve with lime wedges on the side.

Notes

For smoother melting, let the cream cheese soften at room temperature and cut it into small cubes before adding it to the hot broth. If you prefer a thinner soup, stir in additional chicken broth a little at a time until you reach your desired consistency. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze in portions for up to 3 months and reheat gently on the stovetop, adding a splash of broth or cream as needed.

Nutrition