Ingredients
Scale
- 1.5-pound chicken breasts
- 2 tablespoons ghee
- 1–15 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
- 3–4 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:
- 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.
- 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.
- Carefully quick release the pressure. Open the lid and shred the chicken using 2 forks or tongs. It will shred easily.
- 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.
- 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:
- 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.
- 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.
- Serve immediately with a lime slice, guacamole, dairy-free sour cream, and dairy-free cheese. Store in the fridge for up to 4 days.
Stovetop:
- 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.
- 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.
- 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.
- Prep Time: 5 minutes
- Category: Main Dish/Soup
- Method: Stovetop/Crockpot/Instant Pot
- Cuisine: Mexican
- Diet: Gluten Free
Keywords: Keto Soup, Chicken Tortilla Soup, Whole30, Paleo, Dairy Free