Modified Low Carb Chicken Fajita Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 289.5
  • Total Fat: 18.6 g
  • Cholesterol: 112.6 mg
  • Sodium: 309.7 mg
  • Total Carbs: 3.6 g
  • Dietary Fiber: 0.6 g
  • Protein: 27.7 g

View full nutritional breakdown of Modified Low Carb Chicken Fajita Soup calories by ingredient


Introduction

The basic recipe is from Kasey Trenum dot com but I modified it to my taste The basic recipe is from Kasey Trenum dot com but I modified it to my taste
Number of Servings: 8

Ingredients

    32 oz Tyson Boneless Skinless Chicken Breasts 1.45 lbs package (by WPURDIN)
    3.5 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv
    .5 cup, chopped Onions, raw
    1.5 tsp of chopped Garlic
    1 tbsp Butter, unsalted
    6 oz Cream Cheese
    4 fl oz Heavy Whipping Cream
    1 tsp Chili powder
    .25 tsp Cumin seed
    1 tsp Oregano, ground
    0.5 cup Bell peppers (Green, Red, Yellow, Orange)

Tips

You can also:
remove from slow cooker and shred. (You can strain the leftover broth for the soup.)
In a large saucepan saute green pepper, onion, and garlic in 1 tablespoon of butter until they are translucent.
With a spoon mash the cream cheese into the veggies so that it will combine smoothly as it melts.
Add the canned tomatoes, chicken broth, heavy whipping cream, and taco seasoning.
Simmer on low uncovered for 20 minutes.
Add chicken, cover and simmer for 10 minutes.


Directions

Cook boneless skinless chicken breasts in a slow cooker for 3 hours on high or 6 hours on low in a cup of chicken broth. Season with salt/pepper.
When chicken is cooked through, shred chicken and begin adding remaining ingredients. Cook for 2 hours on low stirring occasionally.

Optional: Top each bowl with shredded cheese, cilantro, and/or sour cream.

Serving Size: 8 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user CMEISENHEIMER.