Low Carb Chicken Fajita Soup

In the bustling kitchen of a cozy Tex-Mex restaurant, Chef Maria was known for her innovative twist on classic Mexican dishes. Despite her love for traditional flavors, Maria was always experimenting with new ingredients and techniques to create exciting and delicious meals for her customers. One day, as she was pondering how to combine the bold flavors of chicken fajitas with the comforting warmth of soup, inspiration struck, and the idea for Low Carb Chicken Fajita Soup was born.

With a sizzle of peppers and onions on the grill and the aroma of spices filling the air, Maria set to work, her creativity flowing as she brought her vision to life. She knew that by infusing a rich broth with the flavors of grilled chicken, vibrant bell peppers, and zesty seasonings, she could create a soup that would tantalize taste buds and satisfy cravings for Tex-Mex comfort food.

Low Carb Chicken Fajita Soup


  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 2 bell peppers (any color), thinly sliced
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • Optional toppings: sliced avocado, shredded cheese, sour cream, chopped cilantro, lime wedges
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