Keto Chicken Fajita Soup

Ingredients

Olive oil

2 tablespoons

Chicken breasts

1 pound, boneless and skinless

Onion

1 medium, diced

Bell peppers

2 medium, sliced (any color)

Garlic

3 cloves, minced

Canned diced tomatoes

1 can (14.5 ounces)

Chicken broth

4 cups

Cumin

1 teaspoon

Chili powder

1 tablespoon

Paprika

1 teaspoon

Salt

to taste

Pepper

to taste

Lime wedges

for serving

Fresh cilantro

for garnish

Avocado

1, sliced for garnish

Instructions

1. Heat a large pot over medium heat and add the olive oil.
2. Season the chicken breasts with salt and pepper. Add them to the pot and cook until browned on both sides, about 5-7 minutes. Remove from the pot and set aside.
3. In the same pot, add the sliced bell peppers, diced onion, and minced garlic. Cook for 5-6 minutes until the vegetables are softened and fragrant.
4. Stir in the canned diced tomatoes, chicken broth, cumin, chili powder, paprika, salt, and pepper. Mix well to combine.
5. Return the browned chicken breasts to the pot, bringing the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20 minutes, or until the chicken is cooked through.
6. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the pot, stirring to combine.
7. Serve the soup hot, garnished with sliced avocado, fresh cilantro, and lime wedges for a refreshing finish.