Low Carb Chicken Fajita Soup

1. Sear the Chicken

1. Heat olive oil in a large pot over medium heat.
2. Add the chicken breasts and cook until browned on both sides, about 6–7 minutes per side. Remove the chicken and set aside.

2. Sauté the Vegetables

1. In the same pot, add the sliced bell peppers and onion.
2. Sauté until tender, about 5 minutes.

3. Add Aromatics and Spices

1. Stir in the minced garlic, ground cumin, chili powder, and smoked paprika.
2. Cook for 1 minute, stirring constantly, until fragrant.

4. Simmer the Soup

1. Pour in the chicken broth and diced tomatoes. Bring the mixture to a simmer.
2. Shred the cooked chicken breasts using two forks and return them to the pot.

5. Finish with Cream

1. Stir in the heavy cream and let the soup simmer for another 10 minutes.
2. Season with salt and pepper to taste.

6. Garnish and Serve

1. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.
2. Optional: Add a dollop of sour cream or a sprinkle of shredded cheese for extra creaminess.

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Serving Suggestions