Keto Creamy Chicken Fajita Soup (Slow Cooker)

February 13, 2021Laura

Soups are a favorite in my house! I have so many soup recipes here on the blog, but still love to create delicious new ones! Some blog favorites include: Keto Taco Soup, Stuffed Pepper Soup and my Low Carb Tomato Soup, just to name a few. I threw this Keto Fajita Soup together one weekend and it turned out great. I needed to make a couple of tweaks, so I remade it the following week to have for lunch meal prep. It turned out perfect! 

I love my slow cooker, especially for soups, so that’s what I made it in this time. I’m going to try it in the Instant Pot soon and will add those directions to the recipe card when I do. Ingredient wise, you will need: an onion, bell peppers (I used a red and a green), diced tomatoes & green chilies, salsa, chicken broth, seasonings, minced garlic, chicken breast and cream cheese. I used my handy chopper to chop the veggies (linked in my Amazon favorites below), threw everything in the slow cooker (except the cream cheese) and let it cook for a few hours. 

When it was finished cooking, I shredded the chicken and whisked in the cream cheese. It turned out so flavorful and had the perfect amount of heat! If you don’t like spicy soups, you can replace the diced tomatoes and green chiles with regular diced tomatoes. There are so many garnish options for this soup. I used shredded cheese, mini bell pepper slices and jalapenos. I also added a dollop of sour cream after I took the photos. You could garnish it with chopped green onions, tomatoes, cilantro and avocado as well. This soup was a winner and will be one I make on a monthly basis from now on.

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I used my homemade taco seasoning recipe for this soup. The ingredients are clean and it’s way better than the store bought packets.

Print Recipe

Keto Creamy Chicken Fajita Soup

  • Prep time: 15 minutes
  • Cook time: 6 hours
  • Serves: 6 (Approximately 1 cup)
  • Calories 220.5


  • 1/2 medium onion, chopped
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 1 (10 oz) can diced tomatoes & green chilies, undrained*
  • 1/2 cup salsa
  • 3.5 cups chicken broth
  • 1.5 Tbsp homemade taco seasoning, recipe linked in notes
  • 1/2 tsp oregano
  • 2 tsp minced garlic
  • 1.5 lbs boneless, skinless chicken breast
  • 4 oz cream cheese, cut into chunks & softened


  • 1)

    Add all ingredients (except for chicken breast and cream cheese) into bottom of slow cooker. Stir together, then add chicken breast.

  • 2)

    Cook on low for 6-7 hours or on high for 3-4 hours, until chicken is cooked through and easily shreds.

  • 3)

    Remove chicken and shred with two forks. Set aside. 

  • 4)

    Add softened cream cheese to slow cooker and turn on high. Whisk until completely melted and soup is creamy. If the cream cheese doesn’t melt easily, cover with lid halfway through whisking for a couple of minutes, then remove lid and whisk until fully melted. Turn slow cooker to warm setting.

  • 5)

    Add shredded chicken to slow cooker and stir. Serve hot with your favorite garnishes. 


Homemade taco seasoning recipe can be found here.

*Can replace diced tomatoes & green chilies with regular diced tomatoes to make less spicy.

Nutrition (Per Serving)

Net Carbs5.7g
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