Crockpot Chicken Fajita Soup (Low Carb Keto Soup Recipe) is a fiesta in a bowl! Chicken, peppers, onions, seasoning, cream, and cheese blend together to make this tasty creamy chicken fajita soup!
An easy slow cooker soup that is also a low carb and keto recipe that everyone can enjoy. Instructions for making in your Instant Pot included!
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You'll Love Crockpot Chicken Fajita Soup
TASTY Slow Cooker Soup
This soup is so tasty and full of zesty flavors. You really can customize the spice in this by changing from mild, medium, or hot salsa. You could also add diced jalapeno, or hot sauce to kick up the heat as well! I have a tendency to keep things on the mild side so that everyone in my house will eat. Those who like it spicy can zest it up when they eat.
I love slow cooker/crockpot recipes. They are perfect when you are a busy working person such as myself. I am sure I repeat myself a lot, but a slow cooker is a lifesaver for me while working full time and raising a family. It is fuss-free!
The BEST Chicken Soup
I have been making this soup for years. It's such a simple recipe to make in your slow cooker. I've served it to family and friends and it's always been a huge hit. It's very easy to double so you can serve to a crowd as well.
In my husband's words: "This is the BEST chicken soup I've ever eaten! It's the perfect mix of creamy broth with just the right amount of chicken, peppers, and onions. Can't go wrong with cheese in it either!" 🙂
EASY Soup
Really there is not too much to do other than cut your veggies, the rest is just dumping certain ingredients in at the beginning, and others at the end.
Instant Pot Soup
This chicken fajita soup can be made in your InstantPot/pressure cooker. Instructions below! 🙂
HEALTHY Keto Soup Recipe
This healthy soup recipe is low in carbs, has no added sugar, is gluten free, and keto-friendly.
If you wish to increase healthy fat in this recipe you can add more avocado oil, more cheese, and top with fresh avocado and sour cream.
If you want to lower protein then you can use less chicken. Using 4 chicken thighs instead of 6 lowers the protein content to 24.3g per serving.
fat 22.9 g | net carbs 6 g | protein 31.6 g
How to Serve
Chicken fajita soup is really a meal in a bowl but if you're wanting a little variety here are a few ideas on what to serve this soup:
- If you are a low carb keto following make (or buy) cheese crips and dip in the soup.
- Non-low carb followers will enjoy corn chips, tortilla chips, or even corn bread.
- A fresh green salad goes really well with soup. Make an easy taco salad dressing by mixing salsa, sour cream, and a pinch of salt and pepper.
- If you are serving this soup to a crowd you could make our Overnight Layered Salad Recipe
Ingredients and Tools
Ingredients
- 1 cup onion, diced
- 4 bell peppers, cut into bite-sized pieces (make it pretty with different colored peppers!)
- 2 garlic cloves, minced
- 6 boneless skinless chicken thighs, cut into 1" pieces
- Double recipe of Seeking Good Eat's Fajita Seasoning Recipe or Copycat Taco Seasoning
- 24 oz chicken broth
- 8 oz chunky salsa
- 2 cup sharp cheddar cheese, grated
- 1 cup heavy cream (or half and half)
- 1/2 cup sour cream (or more, if desired)
- Salt and pepper to taste
- Optional thickener: 1/2 tsp xanthan gum mixed with 1/2 tsp of olive oil
Tools
- 4 to 6 quart slow cooker
- Chef knife
- Cheese grater or food processor with a grater attachment
- Cutting board
- Measuring spoons
- Measuring cups
Variations
Here are some ideas to change up this soup or make substitutions:
- Substitute chicken breast for chicken thighs.
- Add more vegetables. Zucchini and mushrooms are delicious. Just add in step one and cook along with the chicken.
- If you are not following a low carb or keto diet you can add drained and rinsed black beans, pinto beans, or a can of corn.
- Add heat with sliced jalapenos or use a hot salsa.
- Add a smoky taste by using a few drops of liquid smoke.
- Use a different kind of cheese to mix up the flavor.
Got any other ideas? I'd love to hear them! Drop a comment below or send an email.
Instructions
Slow Cooker Instructions
- Add onion, peppers, garlic, chicken thighs, broth, and taco seasoning to the crockpot.
- Cook on low for 4 to 6 hours until chicken is done.
- Stir in salsa and cheese until melted.
- Stir in the room temperature heavy cream and then sour cream.
- Season with salt and pepper to taste. Serve and enjoy!
Instant Pot Instructions
- Add onion, peppers, garlic, chicken thighs, broth, avocado oil, and salt to the Instant Pot. Secure lid and cook on High pressure for 4 minutes. Allow the pot to release it's steam naturally. While waiting for the pot to release pressure, removed half and half and sour cream and allow to come to room temperature.
- Remove the lid from the pot when pressure is released. Stir in salsa and cheese until melted. Stir in the room temperature half and half and then sour cream. Season with salt and pepper to taste. Serve and enjoy!
Common Questions
Can I make this soup in an Instant Pot?
Yes! Instructions are above, but add all ingredients except the salsa, cheese, half and half, and soup. Cook on the High-pressure setting for 4 minutes. Allow pressure to release natually. Remove lid when pressure is released, add remaining ingredients. Serve and enjoy!
How can I lower the fat in this recipe?
If you'd like to lower the fat in this recipe use half and half or a lower fat milk and a lower fat sour cream. You can also use chicken breast instead of chicken thighs, and use less cheese.
How can I add more fat to this recipe?
Add 1 to 2 tablespoons of avocado oil, add additional cheese, top with avocado and sour cream.
How can I thicken my keto soup?
An easy way to thicken soups when following a keto diet is to use xanthan gum. Use it sparingly as a little goes a long way. Mix 1/4 to 1/2 tsp xanthan gum in a small bowl with a small amount olive oil or avocado oil (1/2 to 1 tsp). Add the mixture into whatever you are trying to thicken.
How long will this soup last?
This soup will last 3 to 4 days in the refrigerator!
Can I freeze this soup?
Yes, you can freeze this soup. However, we recommend that you freeze the soup before adding dairy products. Store in an airtight container for up to 3 months.
Thaw in the refrigerator and warm in your crockpot when ready to serve. Add the dairy products (See recipe card) after soup is warm.
📋 Printable Recipe
Crockpot Chicken Fajita Soup (Low Carb and Keto Soup Recipe)
Crockpot Chicken Fajita Soup (Low Carb and Keto Soup Recipe) is a fiesta in a bowl! Chicken, peppers, onions, seasoning, cream, and cheese meld together to make this tasty creamy chicken fajita soup!
Ingredients
- 1 cup onion, diced
- 4 bell peppers, cut into bite-sized pieces (make it pretty with different colored peppers!)
- 2 garlic cloves, minced
- 6 boneless skinless chicken thighs, cut into 1" pieces
- Double recipe of Seeking Good Eat's Fajita Seasoning Recipe
- 24 oz chicken broth
- 8 oz chunky salsa
- 2 cup sharp cheddar cheese, grated
- 1 cup heavy cream (or half and half)
- 1/2 cup sour cream (or more, if desired)
- Salt and pepper to taste
- Optional thickener: 1/2 tsp xanthan gum mixed with 1/2 tsp olive oil
Instructions
- Add onion, peppers, garlic, chicken thighs, broth, and taco seasoning. Cook on low for 4 to 6 hours until chicken is done.
- About 30 minutes before serving, bring half and half and sour cream to room temperature.
- Stir in salsa and cheese until melted.
- Stir in heavy cream and then sour cream.
- Season with salt and pepper to taste. Serve and enjoy!
Notes
- More helpful hints, substitution ideas, cooking tips, and delicious recipes can be found in our post. Check it out!
- You can thicken your soup a little by adding 1/2 tsp xanthan gum that has been mixed with 1/2 tsp olive oil. Add to soup and stir. Allow soup to thicken before serving.
- Top with additional cheese and a dollop of sour cream to garnish. Also great with diced avocado, fresh cilantro, and diced tomato on top!
Nutrition Information:
Yield: 8 Serving Size: 1/8 soup (approx 1 to 1 1/2 cups)Amount Per Serving: Calories: 361Total Fat: 22.9gCholesterol: 150mgSodium: 716mgCarbohydrates: 7.2gNet Carbohydrates: 6gFiber: 1.2gSugar: 3gProtein: 31.6g
DISCLAIMER: Any changes to this recipe could change the nutrition facts. Nutrition facts are provided as a reference only and are calculated to the best of our ability using Nutritionix. If you are concerned, always calculate your own nutritional analysis. The information provided on Seeking Good Eats is for informational use only and we are not liable for how that information is used. The information provided by Seeking Good Eats is not a substitute for professional medical advice or treatment for specific medical conditions. You should not use this information to diagnose or treat a health problem without consulting a qualified healthcare provider.
Related Recipes
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- Green Enchiladas Chicken Soup (Keto Slow Cooker Mexican Soup)
- Crockpot Cream of Chicken and Mushroom Soup (Keto Soup Slow Cooker)
Keto Mexican Recipes
- Taco Stuffed Bell Peppers (Keto Stuffed Peppers)
- Creamy Beef Taco Soup (Instant Pot Soup Recipe)
- Low Carb Chicken Enchiladas (Keto Zucchini Enchilada Boats)
- Quick Stuffed Zucchini Taco Boats
- Copycat Taco Seasoning Mix
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Crockpot Chicken Fajita Soup Recipe is an easy dinner idea! So tasty and easy to make in the slow cooker. The perfect Mexican recipe for weeknight dinners. Low carb and keto soup recipe. Easily adapted Instant Pot recipe. Keto Chicken Fajita Soup can be enjoyed by your whole family. #crockpot #soup #chickenfajita #mexicanrecipe #chickensoup #easydinner #easyrecipe #dinnerrecipe #dinneridea #tacotuesday #slowcooker #lowcarb #mexican #keto #seekinggoodeats #instantpot
Kaitlin says
Made this recipe in my instant pot. Um... So yum. Cant wait to make it again!!!! The only thing I did "different" was no bell peppers. Also, I soaked a whole small onion (yellow, diced and over 1 heaping cup), the garlic, oil in the broth in frig. And I diced and sliced random bite sized pieces of chicken and also frozen that with the rest of the broth in a seperate container in the freezer. I food prepped it all Sunday and then made it Tuesday, so I pulled out the meat to the frig 24 hours before making it, I didnt know when i was going to be making it so this is why I froze it, I recommend not if your schedule and food prep allows. It was still a little frozen and stuck together, so I added 3 minutes to the total pressure cook. I dont like cooked bell peppers, so I skipped them entirely.
Waited about 22 minutes before I decided to release the remainder of pressure, we were hungry, and the remaining released in about a second, so not much was left. It was perfect! Added the close to room temp cheese and salsa. Then room temp sour cream and half&half. Left our more salsa and sour cream, sliced avocado, cheese and chips to add on top if they wanted. It was a hit!!! Highly recommend!!!
seekinggoodeats says
Thank you Kaitlin! Great tips!
Kaitlin says
Thank YOU! This is in my top 3 favorite recipes!! Would have never known! Making it for Superbowl Sunday in Feb per my friend's request! Cant wait for everyone else to try it out!
Jan says
I'm getting ready to make this in crockpot. In the directions I do not find a direction regarding adding the taco seasoning, only salt. From photos it looks like you sprinkle it over chicken before addition liquid.
seekinggoodeats says
You are so right! Thank you for catching that!! Typo on my part. Add the taco seasoning in with the chicken. I added it to the instructions! Enjoy the soup! 🙂