Low Carb Chicken Fajita Soup


  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons taco seasoning
  • 4 cups low-sodium chicken broth
  • 1 can diced tomatoes, drained
  • 1/4 cup chopped fresh cilantro
  • 1 lime, juiced
  • Salt and pepper, to taste
  • Optional toppings: shredded cheddar cheese, sour cream, sliced avocado


  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  2. Once hot, add the chicken to the pot and cook for 5-7 minutes, or until browned on all sides.
  3. Remove the chicken from the pot and set it aside on a plate.
  4. In the same pot, add the sliced bell peppers and onion, and cook for 5-7 minutes, or until the vegetables are soft.
  5. Add the garlic and taco seasoning to the pot, and stir until fragrant.
  6. Pour the chicken broth and diced tomatoes into the pot, and stir to combine.
  7. Return the chicken to the pot and bring the mixture to a boil.
  8. Reduce the heat to low and let the soup simmer for 10-15 minutes, or until the chicken is cooked through.
  9. Stir in the chopped cilantro and lime juice, and season the soup with salt and pepper to taste.
  10. Serve the Chicken Fajita Soup hot, with optional toppings such as shredded cheddar cheese, sour cream, and sliced avocado.

Enjoy your delicious and low-carb Chicken Fajita Soup!

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