Chicken fajita soup is one of my family’s favorites. I first made it last winter when we were remodeling our kitchen. I was limited with my cooking appliances, but was determined to stay keto throughout the process. Chicken fajita soup became a regular in the meal plan rotation. This soup requires a crock pot or instant pot. You can also opt to cook this on the stove.
This is a very hearty fat filled soup that is great for a cold day! It’s got a little bit of a kick to it. Feel free to go spicier if you want by adding some hotter peppers. This would be great with zoodles in it as well. Play around with what you add to it. If you change it up, I’d love to hear what you did. I love to tweak recipes to make them different to change things up.
Make sure to use a clean taco seasoning or you can make your own with this recipe.
Keto Chicken Fajita Soup
This is a thick hearty soup that will fill you up and keep you warm!
- 2-3 pounds chicken breasts or thighs
- 1 cup chicken broth
- 8 oz cream cheese
taco seasoning https://sandikorshnak.com/taco-seasoning/to taste
- 1 cup heavy cream
- 1/2 onion chopped
- 1/2 green or red pepper chopped
- 14 oz can diced tomatoes
- 2 TBSP butter
- 8-12 oz cheddar or Mexican blend cheese
- salt and pepper to taste
Cook salt and peppered chicken breasts, with added broth in crockpot on high for 4 hours.
Saute peppers and onions in butter until cooked through.
Add peppers and onions to chicken.
Add cream cheese and stir til melted
Add heavy cream, taco seasoning and cheese.
If desired, add more cream or broth to make thinner.
Cook for an additional hour or until ready to eat.
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