Keto Chicken Fajita Soup
This low-carb chicken fajita recipe has all the rich and roasted flavors of your favorite Keto fajitas in one warm and comforting soup. This meal is a great
How to Make It
Step 1
Place a medium pot over medium heat and drizzle the olive oil. Add the onion and crushed garlic and cook for 1 minute until fragrant. Then, add the red and green bell peppers, paprika, cumin, oregano, and chili powder. Cook for an additional 2 minutes while regularly stirring.
Step 2
Pour the chicken stock, water, lemon juice, and roasted tomatoes into the pot. Give it a good mix and bring it to a boil. Turn the heat down to low, and let the soup simmer for 10 minutes to develop flavor. Taste and adjust seasoning.
Step 3
To poach the chicken, submerge it into the soup and cover the pot. Let it simmer on the lowest heat for 8 minutes, then turn off the heat and let it sit for an additional 10-12 minutes. This method ensures a perfectly cooked and juicy chicken breast.
Step 4
Take the chicken out of the pot and place it onto a cutting board. Using 2 forks, finely shred the chicken. Return the pulled chicken to the soup and stir it in.
Step 5
To serve, divide the soup into 4 bowls. Garnish with diced avocado, fresh cilantro leaves, and sliced jalapeno peppers. Serve immediately.
Ingredients
- Extra virgin olive oil – 3 tbsp
- Onion – 0.25 cup, chopped
- green pepper – 0.25 cup, chopped
- Red pepper – 0.25 cup
- Garlic – 1 clove
- Paprika – 1 tsp
- Cumin, ground – 0.5 tsp
- Oregano, dried – 0.5 tsp
- Chili powder – 0.25 tsp
- Chicken broth – 2.5 cup
- Tap water – 1 cup
- Lemon juice – 1 tbsp
- Diced Tomatoes, Fire Roasted – 0.25 cup
- Chicken Breast Boneless Skinless Raw – 300 g
- Avocado – 0.5 each
- Cilantro – 2 tbsp