Mexican food is often thought of as carb-heavy, what with all the tortillas, beans and rice, but the flavors are easily adapted for low-carb cooking. The recipe below combines all the flavors and most of the ingredients of your favorite chicken fajita recipe in a satisfying low-carb soup.
Loaded with roasted chiles, peppers, onion, chicken and classic Mexican spices, the only thing missing from this soup is the tortillas — but you won’t even miss them. Add a dollop of sour cream or guacamole and/or some shredded cheese to finish it off if you like.
Low-Carb Chicken Fajita Soup
6
10 minutes
40 minutes
50 minutes
2 tablespoons extra-virgin olive oil
1 onion, diced
1 green bell pepper, diced
3 garlic cloves, minced
6 ounces cream cheese
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 cups chicken broth, divided
1 (15-ounce) can diced tomatoes
1 (4-ounce) can diced roasted green chilies
½ cup heavy cream
2 cups shredded cooked chicken breast
Heat the oil in a stockpot over medium-high heat. Add the onion, bell pepper and garlic. Cook, stirring frequently, until softened, about 7 minutes.
Add the cream cheese and cook, stirring, until it melts into the vegetables.
Add the chili powder, cumin, oregano, salt and pepper. Cook for 30 seconds longer.
Stir in the tomatoes and their juice, chiles, broth and cream. Reduce the heat to low. Cover, and simmer for 20 minutes.
Add the chicken to the pot. Cover and simmer for 10 more minutes.
Add salt and pepper to taste.