Chicken Fajita Soup

About

This low-carb chicken fajita recipe has all the rich and roasted flavors of your favorite Keto fajitas in one warm and comforting soup. This meal is a great lunch or dinner option, especially for chilly days.

A frequently asked question we get is: “ Are fajitas Keto?”. The answer is yes, at least our recipes are. When making fajitas, you can easily go overboard with the carbs; this is why we provide you with the right ingredients and quantities to enjoy the BEST fajita recipes while staying in ketosis.

Can you use leftover chicken?

This fajita soup is an excellent way to use your leftover chicken. You can replace the poached chicken with grilled, roasted, or boiled chicken and the soup will still taste fantastic.

What can you replace the chicken with?

If you’d like a beef fajita soup, you can use pre-cooked minced beef, grilled steak, or pulled brisket. You can also substitute the chicken for pre-cooked shrimp if you are in a seafood mood. For all our vegetarian/vegan friends, you can add pan-grilled tofu, mushroom, or a mix of both; but make sure to use vegetable broth instead of chicken broth.

Is this recipe Dairy-free?

Yes, it is. This Keto chicken fajita soup is perfect for people who are intolerant to dairy. It is also an excellent option if you are trying to cut back on dairy but don’t know where to start.

Can you freeze this recipe?

Absolutely! It is always exciting to have a freezer-friendly recipe on hand. Next time you prepare it, double the quantity and freeze the excess into individual portions for up to 1 month. To consume, place the frozen soup in a saucepan over low heat and let it thaw slowly. Then bring it up to a simmer and serve with your favorite topping. This soup will have your back on busy days.

Ingredients

3 tablespoon extra virgin olive oil
¼ cup, chopped onion
¼ cup, chopped green pepper
¼ cup red pepper
1 clove garlic
1 teaspoon paprika
½ teaspoon cumin, ground
½ teaspoon oregano, dried
¼ teaspoon chili powder
2 ½ cup chicken broth
1 cup tap water
1 tablespoon lemon juice
¼ cup diced tomatoes, fire roasted
300 g chicken breast boneless skinless raw
½ each avocado
2 tablespoon cilantro

Instructions

Place a medium pot over medium heat and drizzle the olive oil. Add the onion and crushed garlic and cook for 1 minute until fragrant. Then, add the red and green bell peppers, paprika, cumin, oregano, and chili powder. Cook for an additional 2 minutes while regularly stirring.
Pour the chicken stock, water, lemon juice, and roasted tomatoes into the pot. Give it a good mix and bring it to a boil. Turn the heat down to low, and let the soup simmer for 10 minutes to develop flavor. Taste and adjust seasoning.
To poach the chicken, submerge it into the soup and cover the pot. Let it simmer on the lowest heat for 8 minutes, then turn off the heat and let it sit for an additional 10-12 minutes. This method ensures a perfectly cooked and juicy chicken breast.
Take the chicken out of the pot and place it onto a cutting board. Using 2 forks, finely shred the chicken. Return the pulled chicken to the soup and stir it in.
To serve, divide the soup into 4 bowls. Garnish with diced avocado, fresh cilantro leaves, and sliced jalapeno peppers. Serve immediately.