Low Carb Chicken Fajita Soup


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


  • 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.

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