If you are craving a hearty, flavorful meal that won’t derail your diet, this Low Carb Chicken Fajita Soup Recipe is your new best friend. It effortlessly combines tender chicken, creamy cheese, and vibrant fajita spices in a comforting soup that’s perfect for cool evenings or anytime you want a satisfying, low-carb dinner option. The blend of fresh peppers, zesty Rotel tomatoes, and a touch of chili powder brings a fiesta of flavors while keeping things light and healthy. Trust me, once you try this soup, it will quickly become a staple in your culinary rotation.
Ingredients You’ll Need
This Low Carb Chicken Fajita Soup Recipe is built on simple, wholesome ingredients that deliver big flavor without fuss. Each element is crucial: the chicken provides protein and richness, the cream cheese adds a silky texture, and the combination of spices and vegetables brings that signature fajita zest and vibrant color.
- 2 large boneless skinless chicken breasts: The perfect lean protein to keep this soup hearty and filling.
- 1 (8-oz) package cream cheese: Adds creaminess that makes this soup truly comforting and smooth.
- 3 Tbsp chicken fajita seasoning: The bold spice blend that brings authentic fajita flavor in every bite.
- 1 small onion, chopped: Provides a subtle sweetness and savory base note.
- 1 bell pepper, chopped: Adds crunch, freshness, and a pop of color that delights the eyes and palate.
- 1 (10-oz) can Rotel diced tomatoes and green chilies: Imparts a little heat and tang, balancing the creamy texture beautifully.
- 1½ Tbsp chili powder: Enhances the smoky depth of the soup’s flavor profile.
- 3 Tbsp chopped fresh cilantro (optional): For a bright herbaceous finish that elevates the entire dish.
- 4 cups chicken broth: The liquid base that unifies all ingredients into a luscious soup.
How to Make Low Carb Chicken Fajita Soup Recipe
Step 1: Combine Ingredients in the Slow Cooker
Start by placing all the ingredients—chicken breasts, cream cheese, fajita seasoning, onion, bell pepper, Rotel, chili powder, cilantro (if using), and chicken broth—into your 6-quart slow cooker. Cover and set it to low, allowing the flavors to meld and the chicken to become incredibly tender over the next 6 to 8 hours. This slow, gentle cooking process deepens the flavors and makes the chicken shreddable with ease.
Step 2: Shred the Chicken and Whisk the Soup
Once cooking time is up, carefully remove the chicken breasts from the pot. Using two forks, shred the chicken into bite-sized pieces. Meanwhile, whisk the soup inside the slow cooker to smooth out any cream cheese lumps and ensure a consistent creamy texture throughout. This step brings the soup together in perfect harmony.
Step 3: Return Chicken to Soup and Stir
Finally, add the shredded chicken back into the slow cooker and give everything a good stir to distribute the chicken evenly. This last stir lets the chicken absorb those irresistible flavors that have been simmering all day. Your soup is now ready to be ladled into bowls and enjoyed!
How to Serve Low Carb Chicken Fajita Soup Recipe
Garnishes
For garnishes, I love to sprinkle a little extra chopped fresh cilantro for a fresh, herbal note. A dollop of sour cream or some sliced avocado adds creaminess and a cool contrast to the spicy warmth. A squeeze of fresh lime juice on top brightens the whole bowl, bringing the flavors to life in a way you’ll adore.
Side Dishes
This soup pairs beautifully with crisp lettuce wraps or low-carb tortilla chips if you want a little crunch on the side. A simple mixed green salad with vinaigrette keeps the meal light and fresh without competing with the soup’s bold flavors. Since it’s low carb, you have plenty of freedom to add vegetables or light sides to complement your meal perfectly.
Creative Ways to Present
For a fun presentation, serve this Low Carb Chicken Fajita Soup Recipe in individual hollowed-out bell peppers or mini soup bowls sprinkled with cheese for an elegant touch. You could also layer the soup components in parfait glasses for a colorful, layered appetizer at your next gathering. Presentation is all about making this delicious soup feel like a special treat every time.
Make Ahead and Storage
Storing Leftovers
Leftover soup stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors blend even more over time, so reheated soup often tastes better the next day, making it easy and convenient for quick meals during a busy week.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers or heavy-duty bags and store for up to 3 months. When you’re ready, just thaw it overnight in the refrigerator before reheating. Keep in mind the cream cheese texture might change slightly but will still be enjoyable and comforting.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring frequently to prevent the cream cheese from separating. You can add a splash of chicken broth or water if the soup seems too thick after refrigeration. Microwave reheating works too if you stir halfway through to ensure even warming.
FAQs
Can I make this soup without a slow cooker?
Absolutely! You can cook the soup in a large pot on the stove over low heat for about 1 to 2 hours or until the chicken is tender and fully cooked. Just make sure to stir occasionally so the cream cheese melts evenly and the flavors combine nicely.
Is this recipe suitable for keto diets?
Yes, this Low Carb Chicken Fajita Soup Recipe is perfect for keto because it is low in carbohydrates and high in fats and protein. The cream cheese and chicken provide richness without adding carbs, making it a filling and diet-friendly option.
Can I substitute the cream cheese for something else?
If you want a dairy-free version, try using coconut cream or cashew cream, which will also add a lovely creaminess while keeping the soup smooth and flavorful. Keep in mind this will slightly change the flavor profile but still yield a delicious result.
How spicy is this soup?
The soup has a moderate level of spice thanks to the Rotel tomatoes and chili powder. If you prefer it milder, reduce the amount of chili powder or skip the green chilies in the Rotel. Conversely, add extra chili powder or a few dashes of hot sauce for a kick that really wakes up your taste buds.
Can I use pre-cooked or rotisserie chicken?
Yes, pre-cooked chicken works well if you’re short on time. Add it during the last 30 minutes of cooking just to warm through and let the flavors meld. This shortcut makes the recipe incredibly quick while still delivering fantastic flavor.
Final Thoughts
There’s something truly special about cozying up with a bowl of this Low Carb Chicken Fajita Soup Recipe. It’s a perfect blend of creamy, spicy, and fresh that comforts your soul without compromising your health goals. Whether you’re cooking for your family or meal prepping for the week, this recipe will fill your kitchen with irresistible aromas and your belly with satisfaction. Dive in and enjoy every spoonful of this flavorful, easy, and nourishing dish!
Print
Low Carb Chicken Fajita Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Tex-Mex
- Diet: Low Carb
Description
This Low Carb Chicken Fajita Soup is a flavorful and comforting slow cooker recipe packed with tender shredded chicken, creamy cheese, and bold fajita spices. Perfect for a hearty weeknight meal, it combines the zest of fajita seasoning, fresh vegetables, and chicken broth to create a satisfying soup with minimal carbs. The slow cooking method ensures tender meat infused with robust flavors, enhanced by a creamy texture from the cream cheese.
Ingredients
Protein
- 2 large boneless skinless chicken breasts
- 1 (8-oz) package cream cheese
Vegetables & Aromatics
- 1 small onion, chopped
- 1 bell pepper, chopped
- 1 (10-oz) can Rotel diced tomatoes and green chilies
- 3 Tbsp chopped fresh cilantro (optional)
Spices & Seasonings
- 3 Tbsp chicken fajita seasoning
- 1½ Tbsp chili powder
Liquids
- 4 cups chicken broth
Instructions
- Combine Ingredients: Place the boneless skinless chicken breasts, cream cheese, chicken fajita seasoning, chopped onion, chopped bell pepper, Rotel diced tomatoes with green chilies, chili powder, optional fresh cilantro, and chicken broth into a 6-quart slow cooker. Ensure all ingredients are evenly distributed.
- Cook the Soup: Cover the slow cooker with its lid and set to LOW heat. Cook for 6 to 8 hours, allowing the chicken to become tender and the flavors to meld together fully.
- Shred Chicken and Blend Soup: Carefully remove the cooked chicken breasts from the slow cooker and shred them into bite-sized pieces using two forks. Whisk the soup in the slow cooker thoroughly to break up any clumps of cream cheese, creating a creamy and smooth texture.
- Combine and Heat Through: Return the shredded chicken to the slow cooker and stir well to incorporate it evenly throughout the soup. Allow the soup to heat thoroughly for a few minutes before serving.
Notes
- For extra heat, add diced jalapeños or a sprinkle of cayenne pepper.
- Use fresh chicken broth for richer flavor or low sodium broth to control salt content.
- Serve with low carb toppings like avocado slices, shredded cheese, or sour cream.
- If you prefer a thicker consistency, cook the soup uncovered for the last 30 minutes to reduce liquid.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
