Description
Enjoy this warm and flavorful Chicken Fajita Soup. It’s a simple, low-carb, one-pot meal perfect for a satisfying dinner.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 cups chicken broth
- 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
- 1 packet (1 ounce) low-sodium taco seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado slices, fresh cilantro
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chicken pieces and cook until browned on all sides.
- Add the chopped onion and sliced bell peppers to the pot. Cook until the vegetables start to soften, about 5-7 minutes.
- Stir in the taco seasoning, cumin, and chili powder. Cook for 1 minute until fragrant.
- Pour in the chicken broth and the can of Rotel. Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.
- Remove the lid and let the soup simmer for another 5 minutes to slightly reduce, if desired. Season with salt and pepper.
- Serve hot with your favorite low-carb toppings.
Notes
- For an extra boost of flavor, you can sear the chicken first and then remove it before cooking the vegetables, returning it to the pot when you add the broth.
- Check the sodium content on your chicken broth and taco seasoning to keep this meal low-carb and low-sodium.
- This soup tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: American Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 7g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg