Creamy Chicken Fajita Soup (Low Carb + Whole30)

This Creamy Chicken Fajita Soup is Mexican-inspired and is sure to hit the spot. It’s exploding with creamy flavor and just the right amount of kick. Throw it in the crockpot, instant pot, or stovetop. Perfect cozy meal the whole family will love. Low Carb, Paleo, Whole30, and Dairy-Free

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Creamy Chicken Fajita Soup

Soup season is the best season. Last week I shared my My Jalapeño Popper Chicken Soup and you all flipped for it. This week I am sharing my new Creamy Chicken Fajita Soup is Mexican Inspired and will keep you coming back for more. It is filled with great flavors that complement each other so well. I love making a big batch of this on Sunday evening and eat the leftovers during the week. This soup will easily warm your soul and totally satisfy you.

Creamy Chicken Fajita Soup Pinterest Pin

Cooking Methods For This Creamy Chicken Fajita Soup

There are many different ways to cook this soup. It really depends on your time. Below are all the ways you can cook this

  • Crockpot: If you are running out the door in the morning and want dinner to be ready when you get home, the crockpot method is the way to go. Cook on low for 6-7 hours or on high for 3-4 hours.
  • Instant Pot: Are you home after a long day and want to make something quick? If so, go with the instant pot method. It can be ready in under 20 minutes.
  • Stovetop: This is my favorite method to use on the weekend. I can cook my chicken on the stovetop in a large pot then add everything in and let it simmer throughout the afternoon. It makes my house smell amazing.
Chicken soup in a bowl with garnish

Are Nut Cheeses Whole30 Compliant?

This is a question that is asked a lot by the Whole30 community. Below is the Whole30 creator’s answer:

“Nut cheeses and dips ARE compliant on the program, with a strong caveat that these should be used with caution, especially if you know you rely on cheese as comfort or stress-relieving food, OR if cheese is a trigger for other food cravings (like wine or crackers). As with Larabars or almond butter, Whole30 HQ and our Coaches all recommend that program participants use with caution, and think critically about whether including these foods in their Whole30 is a healthy choice, given their contexts and goals.”

Storage & Meal Prep:

  • Storage: In the refrigerator, your stock, soup or stew will keep for three to four days. For quick and easy reheating, store single-serving portions in individual containers. For family-sized meals, store the soup in larger, resealable containers, and make sure to heat and chill the soup properly when serving and re-storing
  • Meal Prep: If you are using this for meal prep, store the same way from above, but add the garnish in a different container. After you heat up your soup, add the garnish from the other container to the top.

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Creamy Chicken Fajita Soup


  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Total Time: Crockpot: 6-7 Hours, Instant Pot: 15-20 Minutes, Stove Top: 25 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This Creamy Chicken Fajita Soup is Mexican-inspired and is sure to hit the spot. It’s exploding with creamy flavor and just the right amount of kick. Throw it in the crockpot, instant pot, or stovetop. Perfect cozy meal the whole family will love. Low Carb, Paleo, Whole30, and Dairy-Free


Ingredients

Scale
  • 1.5-pound chicken breasts
  • 2 tablespoons ghee
  • 115 oz can fire-roasted tomatoes, drained
  • 1 small red bell pepper, core + seeds removed, chopped
  • 1 small green bell pepper, core + seeds removed, chopped
  • 1 lime, juiced
  • 1/2 white onion
  • 34 garlic cloves, minced
  • 4 cups chicken stock
  • 8 oz dairy-free cream cheese (I use Kite Hill)

Fajita Seasoning

  • 2 teaspoons chili powder
  • 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons dried oregano 
  • 1 1/4 teaspoons cumin
  • 1 teaspoon paprika 
  • 1 teaspoons salt
  • 1 teaspoon dried parsley 
  • 1/2 teaspoons onion powder
  • 1/4 teaspoon black pepper
  • Mix all together and add it all to the soup 

Garnish

  • Dairy-Free Shredded Cheese (Optional and not Whole30 compliant)
  • Dairy-Free Sour Cream (I used Forager-Whole30 Compliant)
  • Guacamole
  • Lime slice
  • Fresh cilantro

Instructions

Instant Pot:

  1. Press the saute function on the Instant Pot, and once hot, add the ghee. Once the oil is hot, add the onion, garlic, and peppers. Cook for 1-2 minutes. Stir often.
  2. Press cancel to turn off the saute feature. Add the chicken breasts (whole), drained can of fire-roasted tomatoes, chicken broth, and spices to the pot. Secure the lid, turn to seal, and set the pot to high-pressure cook for 5 minutes.
  3. Carefully quick release the pressure. Open the lid and shred the chicken using 2 forks or tongs. It will shred easily. 
  4. Add in the dairy-free cream cheese and lime juice and stir until melted and incorporated into the soup. Turn the saute function back on if the cream cheese is not melting well.
  5. Serve immediately with a lime slice, guacamole, dairy-free sour cream, and dairy-free cheese. Store in the fridge for up to 4 days.

Crockpot:

  1. Add in everything except the cream cheese and lime juice into a 6qt Crockpot. Cook on high for 3-4 hours or low for 6-7 hours.
  2. Once cooked, remove chicken, shred and then return chicken to the Crockpot. Add in cream cheese and lime juice. Stir together and let cook until cream cheese is melted. 
  3. Serve immediately with a lime slice, guacamole, dairy-free sour cream, and dairy-free cheese. Store in the fridge for up to 4 days.
  4.  

Stovetop:

  1. Cook your chicken as desired and shred. In a large pot or dutch oven over medium/high heat add the ghee. Once the ghee is hot, add the onion, garlic, and peppers. Cook for 1-2 minutes. Stir often.
  2. Bring the saucepan down to low heat. Pour in chicken broth, fire-roasted tomatoes, spices and the dairy-free cream cheese in the pot, whisking until cream cheese has melted. Add in shredded chicken and stir. Cook until the cream cheese has completely melted. 
  3. Serve immediately with a lime slice, guacamole, dairy-free sour cream, and dairy-free cheese. Store in the fridge for up to 4 days.

Notes

  • Kite Hill Cream Cheese: Feel free to sub regular cream cheese for this dairy-free version. Kite Hill is Whole30 compliant. 
  • Dairy-Free Cheese: This type of cheese is not considered Whole30, so if you are completing a round, just remove that from the garnish. If you are not dairy-free or Whole30 and just need it to be keto, sub your favorite cheese of choice.
  • I love buying my garlic in the freezer section at the grocery store. They come minced and frozen in cubes. Super simple and easy to use. 
  • 12 NET Carbs per serving
  • Store in an airtight container for up to 4 days in the fridge and 3 months in the freezer. 
  • Category: Main Dish/Soup
  • Method: Stovetop/Crockpot/Instant Pot
  • Cuisine: Mexican

Keywords: Keto Soup, Chicken Tortilla Soup, Whole30, Paleo, Dairy Free

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Creamy Chicken Fajita Soup Pinterest Pin

Comments (4)

  • This was delicious! Made it exactly per your instructions on the stovetop. I won’t tell my husband it’s vegan. That Kite Hill is a game changer, I hope I don’t get fat wanting to eat the entire pot of soup 🙂

    Reply
    • This is awesome to hear! Thank you

      Reply
  • Made this for my family and everyone loved it, including the kids. This is that recipe you print and keep in your recipe book for later. Next time I plan to double the broth, it was the first thing to go it was so good.

    Reply
    • So happy to hear this. Thank you

      Reply

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