When cooler weather rolls in or we’re simply craving something cozy and hearty, soup always calls our name. But this isn’t just any soup—it’s fajita night in a bowl. What we love most about this Cheesy Chicken Fajita Soup is that it takes everything we adore about sizzling fajitas—tender chicken, sweet bell peppers, warm spices—and transforms it into a creamy, comforting, one-pot wonder that’s completely keto-friendly.
This is the kind of meal that makes weeknights feel a little easier. It comes together quickly, uses pantry-friendly ingredients, and packs in flavor without requiring a whole production. We’ve even added a hidden veggie boost in the form of riced cauliflower, which melts into the creamy base so well that even picky eaters won’t notice it’s there.
We’ve been making this soup on repeat because it checks all the boxes: high in protein, low in carbs, rich in fiber, and deeply satisfying. It’s great for meal prep, reheats beautifully, and makes enough to feed a crowd or stock our fridge for a couple of days of leftovers.
Whether it’s served as the main attraction or paired with a crunchy keto side like cheese crisps or a simple salad, this dish brings comfort and nourishment to the table in every spoonful. And honestly, it’s hard not to love a soup that tastes like our favorite Tex-Mex takeout—just with a healthy twist.
Keto Cheesy Chicken Fajita Soup with Hidden Veggies
This creamy, cozy chicken soup is everything we love about fajitas—savory chicken, colorful peppers, and bold spices—transformed into a one-pot, low-carb dinner. A touch of cream cheese and shredded cheddar makes it luxuriously rich, while hidden cauliflower boosts fiber without being detected.
Ingredients
For the Soup:
Instructions
Sauté the Base:
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Heat olive oil in a large pot or Dutch oven over medium heat.
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Add chopped onions and bell peppers. Cook for 4–5 minutes, until softened.
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Stir in the garlic and cook for another 30 seconds, until fragrant.
Cook the Chicken:
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Add diced chicken to the pot. Season with chili powder, cumin, smoked paprika, salt, and pepper.
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Sauté until the chicken is browned and mostly cooked through, about 5–7 minutes.
Simmer the Soup:
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Stir in riced cauliflower and pour in the chicken broth. Bring to a boil, then reduce heat to a simmer.
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Let it simmer for 10–12 minutes, until cauliflower is tender and flavors have melded.
Make it Creamy:
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Add cream cheese and stir until melted and smooth.
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Pour in heavy cream and shredded cheddar, stirring until the soup becomes thick and creamy.
Finish and Serve:
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Stir in lime juice and adjust seasoning to taste.
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Garnish with chopped cilantro or extra shredded cheese if desired.
Nutrition Facts
Servings: 4 ServingCalories:345kcalTotal Fat:24gSaturated Fat: 10gTotal Carbohydrate:9gDietary Fiber: 3gSugars: 4gProtein:26g
Note
Substitutions & Variations:
- Dairy-Free: Use dairy-free cream cheese and coconut cream instead of heavy cream.
- Extra Veggies: Add chopped spinach or zucchini near the end of cooking.
- Spicy Kick: Stir in chipotle powder or diced jalapeños for heat.
- Protein Swap: Use shredded rotisserie chicken for even faster prep.
- Cheese-Free Option: Omit cheese and add avocado slices on top instead.
