Creamy Chicken Fajita Soup
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.
Servings: 6 servings
Ingredients
- 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.