High-Protein Creamy Chicken Fajita Soup
High-Protein Creamy Chicken Fajita Soup
All the bold fajita flavors in a rich, creamy, low-carb soup — ready in 35 minutes
This is fajita night turned into a cozy, high-protein soup. Tender shredded chicken, sweet bell peppers, and onions simmer in a creamy, spiced broth that tastes like the real thing without the tortillas or the carbs. A cool dollop of sour cream and fresh cilantro finish every bowl.
One pot, 35 minutes, 32 g of protein, and only 5 g net carbs per serving. Perfect for meal prep, chilly evenings, or anyone who wants restaurant-style flavor that still fits low-carb and sugar-free goals.
Why you’ll love this soup
- 32g protein per serving — a complete meal in a bowl
- Only 5g net carbs and completely sugar-free
- Creamy texture without heavy cream overload
- Ready in 35 minutes start to table
- One pot, minimal cleanup
- Meal-prep friendly and reheats perfectly
Health notes
- High protein: Shredded chicken keeps you full for hours.
- Low carb vegetables: Bell peppers and onion add color and fiber with almost no net carbs.
- Creamy but light: Cream cheese or Greek yogurt creates richness without excess carbs.
- Bold spices: Chili powder, cumin, and paprika deliver classic fajita flavor cleanly.
Key element — bloom the spices
Toast the chili powder, cumin, and paprika in the pot for 30–60 seconds before adding liquid. This wakes up the oils in the spices and gives the soup authentic fajita depth instead of a flat, raw spice taste.
Ingredients
Chicken & vegetables
- 1½ lb (680g) boneless skinless chicken breasts or thighs
- 1 Tbsp olive oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 garlic cloves, minced
Broth & cream
- 4 cups chicken broth
- 1 can (10 oz) diced tomatoes with green chiles (or regular diced tomatoes)
- 4 oz (113g) cream cheese, softened (or ½ cup full-fat Greek yogurt)
- ½ cup shredded cheddar or Monterey Jack (optional)
Spices
- 1½ tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt + ¼ tsp black pepper
- Pinch of cayenne (optional)
To finish
- Sour cream or Greek yogurt
- Fresh cilantro, chopped
- Sliced green onions
- Optional: sliced jalapeño, avocado, lime wedges
Swaps
- Dairy-free: Use coconut cream instead of cream cheese and skip the shredded cheese.
- Spicier: Add extra cayenne or a diced jalapeño with the peppers.
- Rotisserie shortcut: Use 3–4 cups shredded rotisserie chicken and reduce simmer time.
- Thicker soup: Simmer uncovered an extra 5 minutes or add an extra ounce of cream cheese.
Instructions
| 1 | Cook the chicken. Season chicken with a pinch of salt and pepper. Heat olive oil in a large pot over medium-high heat. Add chicken and cook 5–6 minutes per side until cooked through. Remove, shred with two forks, and set aside. |
| 2 | Sauté the vegetables. In the same pot, add onion and bell peppers. Cook 4–5 minutes until softened and lightly charred. Stir in garlic for 30 seconds. |
| 3 | Bloom the spices. Add chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and cayenne if using. Stir 30–60 seconds until fragrant. |
| 4 | Simmer. Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce heat and simmer 10 minutes. Stir in the shredded chicken and cream cheese until melted and smooth. Add shredded cheese if using. |
| 5 | Finish and serve. Taste and adjust seasoning. Ladle into bowls. Top with a dollop of sour cream, cilantro, green onions, and any optional toppings. Serve hot. |
Pro tips
- Soften the cream cheese first so it melts smoothly without lumps.
- Do not skip blooming the spices — it makes a big difference in flavor.
- For extra creamy texture, blend a cup of the soup and stir it back in.
- The soup thickens slightly as it cools; add a splash of broth when reheating if needed.
- Rotisserie chicken cuts the active time significantly on busy nights.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 260 |
| Protein | 32g |
| Net carbohydrates | 5g |
| Total carbohydrates | 7g |
| Fiber | 2g |
| Total fat | 11g |
| Sodium | 580mg |
Estimates without optional toppings. Cream cheese brand and exact chicken size will shift the numbers slightly.
Variations
Extra cheesy
Stir in an extra ½ cup shredded cheese at the end and top with more.
Spicy chipotle
Add 1–2 tsp chopped chipotle in adobo with the spices for deep smoky heat.
Loaded bowl
Top with avocado, extra cilantro, jalapeño, and a squeeze of lime.
Slow cooker
Add everything except cream cheese to the slow cooker; cook on low 4–5 hours. Shred chicken, stir in cream cheese, and serve.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Covered; reheat gently on the stove |
| Freezer | Up to 2 months | Freeze without sour cream topping; thaw overnight |
| Meal prep | Up to 4 days | Portion into containers; add fresh toppings when serving |
FAQ
Test your knowledge
5 quick questions about this creamy fajita soup
1. Protein per serving?
2. Net carbs per serving?
3. What makes the soup taste like real fajitas?
4. About how long does this soup take?
5. Best way to finish each bowl?
