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A white bowl of creamy chicken fajita soup with shredded chicken, red and green pepper strips and onion, topped with avocado, sour cream and cilantro, next to lime wedges on a wooden table.

Keto Chicken Fajita Soup

Seared chicken thighs, bell peppers and onion simmered with diced tomatoes and green chiles, fajita spices and a creamy cream cheese broth. 34 g protein and 8 g net carbs per bowl.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 bowls (about 2 cups)
Calories 418 kcal

Ingredients
  

  • 2 lb boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 1 medium yellow onion, sliced
  • 1 medium red bell pepper, sliced into strips
  • 1 medium green bell pepper, sliced into strips
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • 1 can (10 oz) diced tomatoes and green chiles (such as Rotel), with their juice
  • 4 cups reduced-sodium chicken broth
  • 8 oz full-fat cream cheese, cubed and softened
  • 1 tbsp fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • Optional toppings: shredded Monterey Jack, sour cream, sliced avocado, lime wedges

Instructions
 

  • Mix the chili powder, cumin, smoked paprika, onion powder, oregano, salt and black pepper in a small bowl. Pat the chicken thighs dry and rub them all over with half of the spice mix.
  • Heat the olive oil in a large Dutch oven or soup pot (5 quarts or bigger) over medium-high heat. Sear the chicken thighs for 3 to 4 minutes per side, until browned in spots. They will finish cooking in the soup. Move them to a plate.
  • Add the onion and bell pepper strips to the same pot. Cook, stirring and scraping up the browned bits, until the onion softens and the peppers char in a few places, about 5 minutes. Stir in the garlic and the rest of the spice mix and cook for 30 seconds.
  • Pour in the chicken broth and the diced tomatoes and green chiles with their juice. Return the chicken and any juices from the plate. Bring to a boil, then lower the heat, cover and simmer for 20 to 25 minutes, until the thickest thigh reads 165°F (74°C) on an instant-read thermometer.
  • Move the chicken to a cutting board and shred it with two forks. Ladle about 1 cup of the hot broth into a bowl with the cream cheese and whisk until smooth, then stir it back into the pot.
  • Return the shredded chicken to the pot and simmer 2 to 3 minutes more. Turn off the heat and stir in the lime juice and cilantro. Taste and add more salt if needed.
  • Serve hot with the toppings you like. Cool leftovers and refrigerate within 2 hours. Reheat to 165°F (74°C) before serving.

Notes

Each bowl has 10 g total carbs and 2 g fiber, so 8 g net carbs (10 - 2 = 8), calculated from USDA data for this exact ingredient list. Optional toppings are not included in the nutrition. Slow cooker: use thawed chicken only. Sear the chicken and soften the vegetables as in steps 1 to 3, then add everything except the cream cheese, lime and cilantro to the slow cooker and cook on low 5 to 6 hours or high 2 1/2 to 3 hours, until the chicken reaches 165°F (74°C). Shred the chicken, stir in the cream cheese (whisked with a cup of hot broth) and cook 15 minutes more, then add the lime and cilantro. Keeps 3 to 4 days in the fridge. To freeze, freeze before adding the cream cheese and use within 2 to 3 months; whisk in the cream cheese while reheating.