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 (I get my organic, free range chicken here); 32 ounces chicken stock; 14.5 oz can fire roasted diced tomatoes; 1 medium yellow bell pepper, diced; 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

Scale

1 ½ pounds boneless, skinless chicken breast or thighs (I get my organic, free range chicken here)
32 ounces chicken stock
14.5 oz can fire roasted diced tomatoes
1 medium yellow bell pepper, diced
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

Cook Mode Prevent your screen from going dark

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

Keywords: chicken fajita soup, whole30 recipes, keto soup recipes, dairy free keto, paleo chicken fajitas, slow cooker soup