Savor the bold and zesty allure of Keto Low-Carb Chicken Fajita Soup, a comforting masterpiece that seamlessly translates the vibrant flavors of classic fajitas into a nourishing, low-carb bowl. This enticing recipe brings together tender shredded chicken, a medley of colorful vegetables, and a harmonious blend of spices to create a soup that’s not only rich in protein but also perfect for those adhering to a ketogenic lifestyle.

The culinary journey begins with seasoned and cooked chicken breasts, transformed into succulent shreds that add heartiness to the soup. In a large pot, a symphony of aromatics unfolds as onions, bell peppers, and optional jalapeños sauté to a tender perfection, setting the stage for the southwestern-inspired feast.

Aromatic garlic joins the party, followed by a fusion of ground cumin, chili powder, paprika, salt, and black pepper, infusing the broth with the essence of fajita spices. Diced tomatoes and chicken broth join the mix, simmering together to create a flavorful base that beckons with every spoonful.

The shredded chicken makes its grand entrance, marrying with the aromatic broth to achieve a delightful fusion of textures and tastes. A final flourish of lime juice adds a burst of freshness, elevating the soup to new heights.

As the Keto Low-Carb Chicken Fajita Soup is ladled into bowls, the canvas is open for customization. Top it with creamy avocado slices, a sprinkle of fresh cilantro, and a dollop of sour cream or Greek yogurt. For an extra layer of indulgence, consider adding shredded cheese to complete this keto-friendly feast.

This soup not only satisfies the appetite but also proves that wholesome, low-carb meals can be packed with flavor and comfort. Enjoy the heartiness of this fajita-inspired creation, relishing each spoonful as it brings a taste of southwestern warmth to your keto-friendly table.

Keto Low-Carb Chicken Fajita Soup


  • 1 lb boneless, skinless chicken breasts, diced
  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes with green chilies, undrained
  • 4 cups chicken broth
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • Optional toppings: Avocado slices, shredded cheese, sour cream


  1. In a large pot, heat the olive oil over medium heat. Add diced chicken and cook until browned.
  2. Add sliced onion, red bell pepper, green bell pepper, and minced garlic to the pot. Sauté until vegetables are tender.
  3. Pour in diced tomatoes with green chilies and chicken broth. Stir in cumin, chili powder, paprika, dried oregano, salt, and pepper. Bring the soup to a simmer.
  4. Let the soup simmer for about 15-20 minutes to allow flavors to meld.
  5. Stir in chopped cilantro and lime juice.
  6. Adjust seasoning to taste and serve hot.
  7. Optionally, top with avocado slices, shredded cheese, or sour cream.

Nutritional Information (Approximate Values Per Serving):

  • Calories: Around 250-300 kcal
  • Total Fat: 12-15g
    • Saturated Fat: 2g
    • Monounsaturated Fat: 8g
    • Polyunsaturated Fat: 2g
  • Sodium: 800-1000mg
  • Total Carbohydrates: 10-12g
    • Dietary Fiber: 3-4g
    • Sugars: 4-6g
  • Protein: 25-30g