There’s something incredibly satisfying about transforming classic flavors into new formats, and this Low Carb Chicken Fajita Soup does exactly that. I stumbled upon this idea during a cold snap when I was craving the vibrant flavors of fajitas but wanted something warming and comforting. The result was this soul-satisfying soup that delivers all the bold tastes of chicken fajitas—tender chicken, colorful bell peppers, and aromatic spices—in a steaming bowl of goodness, without the carbs from tortillas. Trust me when I say this soup will become a regular in your meal rotation, whether you’re watching your carbs or just looking for a delicious, nutrient-packed meal.
Why You’ll Love This Low Carb Chicken Fajita Soup
- Complete Meal in a Bowl – Protein, vegetables, and healthy fats all in one satisfying dish
- Authentic Fajita Flavor – All the tastes you love about fajitas without the carbs
- Quick Preparation – Ready in about 30 minutes, perfect for busy weeknights
- Meal Prep Champion – Flavors deepen overnight, making leftovers even better
Ingredients for Low Carb Chicken Fajita Soup
- Chicken breast – Lean protein that absorbs all the wonderful fajita flavors
- Bell peppers – Multi-colored peppers add sweetness and vibrant appeal (red, yellow, and green)
- Onion – Provides aromatic foundation and authentic fajita flavor
- Garlic – Essential for depth of flavor
- Jalapeño – Optional, for those who enjoy a spicy kick
- Chicken broth – The flavorful base of our soup (use low-sodium for better control)
- Diced tomatoes – Adds acidity and texture
- Lime juice – Brightens all the flavors with its citrusy tang
- Fajita seasoning – The signature spice blend that makes this soup unmistakably fajita-flavored
- Olive oil – For sautéing and adding healthy fats
- Fresh cilantro – For a burst of freshness
- Avocado – Adds creaminess and healthy fats
- Cheese – Optional topping for added richness
How to Make Low Carb Chicken Fajita Soup
Step 1: Prepare the Chicken
Season 1.5 pounds of boneless, skinless chicken breasts with salt, pepper, and 1 tablespoon of fajita seasoning. In a large Dutch oven or soup pot, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken and sear for about 3-4 minutes per side until golden brown. The chicken won’t be fully cooked yet—we’ll finish it in the soup. Remove to a plate and set aside.
Step 2: Sauté the Vegetables
In the same pot, add another tablespoon of olive oil if needed. Add 1 sliced onion and 3 bell peppers (red, yellow, and green) sliced into strips. Cook for 5-6 minutes until they begin to soften but still maintain some crispness. Add 3 minced garlic cloves and 1 deseeded, minced jalapeño (if using) and cook for another 30 seconds until fragrant.
Step 3: Build the Soup Base
Pour in 6 cups of chicken broth, scraping up any flavorful browned bits from the bottom of the pot. Add 1 can (14.5 oz) of diced tomatoes with their juice, 2 tablespoons of lime juice, and the remaining 2 tablespoons of fajita seasoning. Bring to a simmer.
Step 4: Cook Together
Slice the seared chicken into strips and return them to the pot along with any accumulated juices. Simmer gently for about 10-15 minutes until the chicken is fully cooked and tender, and the flavors have melded together.
Step 5: Finish and Serve
Just before serving, stir in 1/4 cup of chopped fresh cilantro. Taste and adjust seasonings if necessary. Ladle the hot soup into bowls and top with diced avocado, a sprinkle of shredded cheese (if desired), extra cilantro, and lime wedges on the side.
Pro Tips for Perfect Fajita Soup
- Chicken Thighs Option – For even more flavor and tenderness, substitute boneless skinless chicken thighs
- Control the Heat – Adjust the spice level by including or omitting jalapeño seeds and membranes
- Don’t Overcook the Peppers – Keeping them slightly crisp preserves that classic fajita texture
- Homemade Fajita Seasoning – For the freshest flavor, mix your own using chili powder, cumin, paprika, garlic powder, onion powder, oregano, and a pinch of cayenne
Serving Suggestions
This soup is a complete meal on its own, but you can enhance it with low-carb toppings such as:
- Sliced radishes for crunch
- Sour cream for creaminess
- Extra lime wedges for adjustable acidity
- Sliced green onions for a fresh bite
Variations to Try
- Beef Fajita Soup – Substitute thinly sliced flank steak for the chicken
- Seafood Version – Use shrimp instead of chicken, adding them in the last 5 minutes of cooking
- Extra Veggies – Add zucchini or cauliflower for additional nutrients and texture
- Creamy Option – Stir in 1/4 cup of heavy cream at the end for a richer soup
Storage and Reheating
This Low Carb Chicken Fajita Soup stores beautifully in the refrigerator for up to 4 days in an airtight container. In fact, many people find the flavors improve after a day as the ingredients have time to meld together.
For freezing, allow the soup to cool completely, then transfer to freezer-safe containers, leaving some room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
When reheating, warm over medium-low heat until hot throughout. Add fresh lime juice and cilantro after reheating to brighten the flavors.
This Low Carb Chicken Fajita Soup captures everything you love about fajitas—the tender chicken, colorful peppers, and bold spices—while keeping carbs in check. It’s the perfect solution for those cold evenings when you’re craving something warming yet vibrant, satisfying yet light. The combination of protein from the chicken, healthy fats from the avocado, and plenty of vegetables makes this not just delicious but nutritionally balanced as well. Whether you’re following a low-carb eating plan or simply looking for a flavorful, wholesome meal, this soup delivers on all fronts.