Low Carb Chicken Fajita Soup
Low carb chicken fajita soup combines tender chicken, peppers, tomatoes, and smoky fajita spices in a bright, filling 45-minute dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 1 large red bell pepper diced
- 1 large green bell pepper diced
- 3 cloves garlic minced
- 1 1/2 pounds boneless skinless chicken breasts cut into bite-size pieces
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups chicken broth
- 1 14-ounce can diced tomatoes undrained
- 1 small lime juiced
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro chopped, optional for serving
Instructions
Instructions
- Warm the olive oil in a large pot over medium heat. Add the onion and peppers and cook for 5 minutes, until they begin to soften.
- Add the garlic, chicken, chili powder, cumin, and smoked paprika. Stir for 3 to 4 minutes, until the chicken is coated and the outside is no longer pink.
- Pour in the broth and tomatoes. Bring to a gentle boil, then reduce the heat and simmer for 18 to 20 minutes, until the chicken reaches 165°F and the vegetables are tender.
- Stir in the lime juice, salt, and pepper. Taste and adjust the seasoning. Ladle into bowls and finish with cilantro if using.