I love experimenting with new low carb/keto recipes. Especially when they are easy and my entire family enjoys the finished product. Since I’m a very busy mom of 4, I am always looking for ways to change up a recipe I currently already make that we love into something a little different. It helps me not to get in a dinnertime rut. Otherwise, I end up cooking the same things week after week. My family loves my Queso Soup recipe.
I begin this recipe with boneless skinless chicken in the slow cooker. It isn’t necessary to make it this way, it just makes my life easier around dinner time to have the chicken already cooked. Also, if you prefer a different cut of chicken feel free to make substitutions that best suit your needs.
Low Carb Chicken Fajita Soup {Keto Friendly}
Servings: 8 Calories: 306kcal
Ingredients
2 lbs boneless skinless chicken breasts
1 cup chicken broth this is to pour over chicken in slow cooker
1 onion chopped
1 green pepper chopped
3 garlic cloves minced
1 tablespoon of butter
6 oz cream cheese
2 10 oz cans diced tomatoes with green chilis
2½ cups chicken broth
½ cup heavy whipping cream
2 1/2 tablespoons of homemade taco seasoning recipe here or 1 packet of taco seasoning
salt and pepper to taste
Instructions
Cook boneless skinless chicken breasts in a slow cooker for 3 hours on high or 6 hours on low in a cup of chicken broth. Season with salt/pepper.
When chicken is cooked through, remove from slow cooker and shred. (You can strain the leftover broth for the soup.)
In a large saucepan saute green pepper, onion, and garlic in 1 tablespoon of butter until they are translucent.
With a spoon mash the cream cheese into the veggies so that it will combine smoothly as it melts.
Add the canned tomatoes, chicken broth, heavy whipping cream, and taco seasoning.
Simmer on low uncovered for 20 minutes.
Add chicken, cover and simmer for 10 minutes.
Add salt and pepper to taste.
Enjoy!
Optional: Top each bowl with shredded cheese, cilantro, and/or sour cream.