Name: Low Carb Chicken Fajita Soup Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Tex-Mex
Ingredients: 2 large boneless skinless chicken breasts; 1 (8-oz) package cream cheese; 1 small onion, chopped; 1 bell pepper, chopped; 1 (10-oz) can Rotel diced tomatoes and green chilies; 3 Tbsp chopped fresh cilantro (optional); 3 Tbsp chicken fajita seasoning; 1½ Tbsp chili powder; 4 cups chicken broth

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

Scale

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

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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.