Chicken Fajita Soup


  • 1 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 bell peppers (any color), seeded and chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes, undrained
  • 1 can (4 oz) chopped green chilies, drained
  • 4 cups chicken broth
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Juice of 1 lime
  • Sour cream, shredded cheddar cheese, and chopped fresh cilantro (optional toppings)


  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the chicken breasts and cook for 6-8 minutes per side, or until cooked through.
  3. Remove the chicken from the pot and shred it using two forks.
  4. Add the chopped onion and bell peppers to the pot and cook until tender, stirring occasionally.
  5. Add the minced garlic and cook for an additional minute, stirring constantly.
  6. Add the diced tomatoes, chopped green chilies, chicken broth, chili powder, cumin, paprika, salt, and black pepper to the pot.
  7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes.
  8. Add the shredded chicken to the pot and stir to combine.
  9. Stir in the lime juice.
  10. Serve the soup hot, garnished with sour cream, shredded cheddar cheese, and chopped fresh cilantro, if desired.

Enjoy your delicious Chicken Fajita Soup!

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Keto Recipes

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