This is the fourth time I’ve made this dish this month, and I still love it.

Chicken fajita soup is a delightful fusion of Tex-Mex flavors and comforting soup, perfect for those chilly Midwest evenings. Originating from the classic fajita, which traditionally involves grilled meats and vegetables wrapped in a tortilla, this soup version captures the essence of those flavors in a low-carb, hearty dish. It’s an excellent choice for anyone looking to enjoy the vibrant taste of fajitas without the carbs from tortillas, making it ideal for those on a low-carb or keto diet.

This low-carb chicken fajita soup pairs wonderfully with a fresh avocado salad or a side of roasted vegetables. For those not strictly avoiding carbs, a small serving of cauliflower rice can complement the soup’s flavors nicely. A dollop of sour cream or a sprinkle of shredded cheese on top can also add a creamy texture and enhance the taste.

Servings: 4

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
4 cups chicken broth
1 can (14.5 oz) diced tomatoes
1/2 cup heavy cream
Salt and pepper to taste
1/4 cup chopped fresh cilantro
1 lime, cut into wedges