Name: Chicken Fajita Soup – Low Carb, Paleo, Gluten Free
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: Mexican
Ingredients: 1 ½ pounds boneless, skinless chicken breast or thighs (Click HERE to get FREE steak, chicken, or ground beef for a year); 32 ounces chicken stock; 14.5 oz can fire roasted diced tomatoes; 1 medium yellow bell pepper, diced (Click HERE to get up to 40% off produce); 1 medium orange bell pepper, diced; 1 medium onion, diced; 4 cloves garlic, minced; 4 tablespoons Taco Seasoning (get the recipe here); 2 tablespoons fresh cilantro, chopped; 2 teaspoons sea salt, more to taste

Ingredients

Units Scale

1 1/2 pounds boneless, skinless chicken breast or thighs (Click HERE to get FREE steak, chicken, or ground beef for a year)
32 ounces chicken stock
14.5 oz can fire roasted diced tomatoes
1 medium yellow bell pepper, diced (Click HERE to get up to 40% off produce)
1 medium orange bell pepper, diced
1 medium onion, diced
4 cloves garlic, minced
4 tablespoons Taco Seasoning (get the recipe here)
2 tablespoons fresh cilantro, chopped
2 teaspoons sea salt, more to taste

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Instructions

Heat slow cooker on low setting.
Add all ingredients to slow cooker, cover and cook on low for 6 hours.
Using two forks, shred the chicken breasts. They should come apart very easily. Cover and cook 2 additional hours.

Notes

net carbs per serving: 5g

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Soups and Stews
Method: Slow Cooker
Cuisine: Mexican

Nutrition

Serving Size: 1 Cup
Calories: 139
Fat: 3.8g
Carbohydrates: 6.7g
Fiber: 1.7g
Protein: 18.6g