Get the Recipe: Chicken Fajita Soup
This delicious Chicken Fajita Soup is full of flavor and under 7 net carbs! Tender veggies, a spicy broth, and juicy chicken make this the BEST soup this season!
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 cups chopped bell pepper
- 1 jalapeño, seeded and diced
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 2 teaspoons each: paprika, cumin, garlic powder, onion powder
- 1 teaspoon salt
- 2 pounds chicken breast
- 1 (10 ounce can) tomatoes with green chilis undrained
- 32 ounces chicken broth
- 1.5 tablespoon chipotle adobo sauce, link below
- 2 tablespoons lime juice *start with half a lime and taste test
Instructions
- In a pot on medium high heat, add oil. Toss in the onion, bell pepper, and jalapeno. Sauté until veggies are softened.
- Add in the garlic and seasonings and cook until garlic is fragrant.
- Place chicken breasts into the pot as well as your canned goods, broth, chipotle, and juice from half of a lime. Stir and allow to simmer for 30 minutes.
- Remove chicken from the soup and shred on a plate. Add back to the soup, stir, and serve.
Notes
This is the chipotle adobo sauce I used in this recipe. A little goes a long way, and you can store in the fridge and use it for other things like eggs, tacos, soups and more.
This recipe yields 8 servings, each serving is 1 1/4 cup and contains 6.6 net carbs.
Serving: 1.25 cups, Calories: 214kcal, Carbohydrates: 9g, Protein: 27.8g, Fat: 7.1g, Cholesterol: 85mg, Sodium: 851.2mg, Fiber: 2.4g, Sugar: 3.9g
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