LOW CARB CROCK POT CHICKEN FAJITA SOUP

A warming, zesty soup that captures all the vibrant flavors of chicken fajitas without the carbs. This soul-satisfying creation combines tender shredded chicken breast with colorful bell peppers and onions in a rich, tomato-infused broth. The slow cooking process allows the ingredients to meld together beautifully, creating complex flavors with minimal effort. Finished with fresh cilantro, this soup offers all the satisfaction of traditional fajitas in a comforting bowl. Customize with low-carb toppings like avocado, cheese, or sour cream for a hearty meal that keeps carbs in check while delivering bold Tex-Mex flavor.

Servings: 8

Ingredients

• 2 lbs boneless skinless chicken breasts mine were frozen
• 2 cans of diced tomatoes 10 oz
• 2 cups of chicken broth
• 2 tablespoons of taco seasoning I used homemade
• 2 teaspoons of minced garlic
• 1/2 cup of onion chopped
• 1 green bell pepper chopped
• 1 red bell pepper chopped

Instructions

1. Combine all the ingredients in a 6 quart crock pot.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. Remove the chicken, shred and return it back to the crock pot.
4. Stir to combine the flavors. Serve with your favorite toppings. I topped mine with sour cream, shredded cheddar cheese and chopped cilantro.

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