Cheesy Chicken Fajita Soup (Gluten Free + Low Carb)

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This cheesy chicken fajita soup is creamy, comforting, and filled with tender shredded chicken, black beans, tomatoes, green chiles, and plenty of melted cheese. It has all the flavors of chicken fajitas in a warm and satisfying soup that can be prepared in the Crockpot or on the stovetop.

Made with chicken breast, bone broth, taco seasoning, Rotel, cream cheese, and cheddar, this easy soup contains approximately 39.5 grams of protein and only 8.4 grams of carbohydrates per serving. It’s a great option when you want a gluten free, lower carb dinner that still feels rich and comforting.

Serve it with sour cream, diced jalapeños, cilantro, avocado, or a handful of crunchy gluten free tortilla chips. No matter how you top it, this creamy chicken fajita soup is sure to become a new family favorite.

Why You’ll Love This Cheesy Chicken Fajita Soup

This is the kind of recipe I love making on a busy weeknight because it uses a short list of simple ingredients and doesn’t require complicated preparation. Add everything to the slow cooker in the morning, or prepare the entire soup on the stovetop when you need dinner a little faster.

You’ll love this recipe because it is:

• Gluten free when made with verified gluten free ingredients
• Lower in carbohydrates than many traditional creamy soups
• Packed with approximately 39.5 grams of protein per serving
• Easy to prepare in the slow cooker or on the stovetop
• Made with only eight main ingredients
• Thick, creamy, cheesy, and satisfying
• Perfect for meal prep
• Easy to customize with your favorite toppings

Is Chicken Fajita Soup Low Carb?

Each serving of this chicken fajita soup contains approximately 8.4 grams of carbohydrates. The black beans contribute most of the carbohydrates, but they also add flavor, texture, and a small amount of fiber.

The meaning of “low carb” can vary depending on your dietary needs. This soup may fit many lower carbohydrate eating plans, but it may not be appropriate for someone following a strict ketogenic diet.

To reduce the carbohydrate count further, use half a can of black beans or leave them out entirely. You can replace the beans with diced bell peppers, chopped zucchini, or additional chicken.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 can Bush’s black beans, drained and rinsed
• 1½ packets gluten free taco seasoning (try this homemade taco seasoning recipe)
• 1 can mild Rotel tomatoes and green chiles, undrained
• 8 ounces 1/3 less fat cream cheese, softened and cut into cubes
• 1 cup shredded cheddar cheese
• 12 ounces chicken bone broth
• ½ cup diced onion
• Spray oil of choice, for the stovetop method

Optional Toppings

• Gluten free tortilla chips
• Sour cream
• Diced jalapeños
• Sliced avocado
• Homemade guacamole
• Fresh cilantro
• Green onions
• Additional shredded cheddar
• Lime juice
• Hot sauce

Choosing Gluten Free Ingredients

Although many of the ingredients in this recipe are naturally gluten free, packaged products can vary. Taco seasoning is especially important to check because not every seasoning blend is gluten free.

Verify the labels on your taco seasoning, chicken bone broth, black beans, Rotel, cream cheese, cheddar cheese, tortilla chips, and toppings. Ingredient formulas and manufacturing practices can change over time, so check the current package if you have celiac disease, a wheat allergy, or a significant sensitivity to cross-contact.

You can use a packaged gluten free taco seasoning or substitute your favorite homemade taco seasoning blend.

How to Make Cheesy Chicken Fajita Soup in the Slow Cooker

The slow cooker method is ideal for busy days. Add the ingredients to your Crockpot, let the chicken cook until tender, and stir in the cheese shortly before serving.

1. Add the ingredients to the slow cooker

Place the chicken breasts in the bottom of the slow cooker. Add the diced onion, chicken bone broth, taco seasoning, undrained Rotel, and drained and rinsed black beans.

Stir the ingredients around the chicken so the taco seasoning begins to dissolve into the broth.

2. Cook the chicken

Cover the slow cooker and cook on high for approximately four hours. The chicken is ready when it reaches an internal temperature of 165°F and can be easily pulled apart with two forks.

Cooking times can vary depending on the size and thickness of the chicken breasts and the temperature of your slow cooker.

3. Shred the chicken

Remove the cooked chicken from the slow cooker and place it on a clean plate or cutting board. Shred it using two forks, then return the shredded chicken to the slow cooker.

You can also shred the chicken directly inside the slow cooker if you prefer.

4. Add the cream cheese and cheddar

Cut the softened cream cheese into small cubes and add it to the soup. Stir in the shredded cheddar cheese.

Cover the slow cooker, reduce the heat to low, and cook for another 30 minutes. Stir the soup occasionally until the cream cheese and cheddar are completely melted.

5. Serve

Stir the soup well before serving. Divide it among four bowls and finish each serving with your favorite toppings.

How to Make Chicken Fajita Soup on the Stovetop

The stovetop method is a convenient option when you don’t have four hours to wait for the slow cooker.

1. Cook the chicken and onion

Lightly coat a deep skillet or Dutch oven with your preferred spray oil and heat it over medium heat.

Cutting the chicken into several smaller pieces will help it cook more quickly and evenly. Add the chicken and diced onion to the skillet. Sauté until the onion is tender and the chicken reaches an internal temperature of 165°F.

2. Shred the chicken

Transfer the cooked chicken to a clean cutting board or plate. Use two forks to shred it, then return it to the skillet with the sautéed onions.

If you prefer bite-sized chicken instead of shredded chicken, cut it into small cubes before cooking.

3. Add the broth and taco seasoning

Pour the chicken bone broth into the skillet. Add the taco seasoning and stir until it is evenly distributed throughout the broth.

4. Add the Rotel and black beans

Add the undrained Rotel and the drained and rinsed black beans. Stir everything together and bring the soup to a gentle simmer.

Reduce the heat and allow it to simmer uncovered for approximately 30 minutes. Stir occasionally to keep the ingredients from sticking to the bottom.

5. Make the soup creamy

Reduce the heat to low. Add the cubed cream cheese and shredded cheddar, stirring frequently as they melt.

Continue cooking for 15–30 minutes, or until the cheeses are melted and the soup is thick and creamy. Avoid bringing the soup to a hard boil after adding the dairy because excessive heat can cause the cheese to separate.

Tips for the Best Creamy Chicken Fajita Soup

Soften the cream cheese

Softened cream cheese melts more easily than cream cheese taken directly from the refrigerator. Cut it into small cubes so it incorporates smoothly into the broth.

Shred your own cheddar

Pre-shredded cheese is convenient, but it is typically coated with anti-caking ingredients. Freshly shredded cheddar usually melts more smoothly and gives the soup a creamier consistency.

Don’t drain the Rotel

Add the entire can of Rotel, including its liquid. The tomato and chile juices add flavor to the soup. Drain and rinse the black beans separately.

Keep the temperature low

After adding the cream cheese and cheddar, keep the soup over low heat. A gentle temperature helps the dairy melt smoothly without becoming grainy.

Adjust the consistency

This soup is intended to be thick and creamy. If it becomes thicker than you prefer, stir in a few tablespoons of additional chicken broth.

For an even thicker soup, simmer it uncovered for a few extra minutes before adding the cheese.

Easy Ingredient Substitutions

This recipe is easy to adjust based on what you have available.

• Chicken breasts: Substitute boneless, skinless chicken thighs or cooked shredded chicken.
• Rotisserie chicken: Use approximately 3 cups of shredded chicken. Always verify that prepared rotisserie chicken is gluten free.
• Cheddar: Try Monterey Jack, Colby Jack, pepper Jack, or a Mexican-style cheese blend.
• Black beans: Substitute pinto beans, use half a can, or omit the beans for fewer carbohydrates.
• Bone broth: Regular gluten free chicken broth works well in place of bone broth.
• Cream cheese: Full-fat cream cheese can replace 1/3 less fat cream cheese for an even richer soup.
• Rotel: Substitute another brand of diced tomatoes with green chiles.

What to Serve With Cheesy Chicken Fajita Soup

This soup is filling enough to serve on its own, but toppings make it even better. Add sour cream, diced jalapeños, cilantro, avocado, cheddar, or a squeeze of fresh lime juice.

For a crunchy topping, crush a few gluten free tortilla chips over each bowl. You can also serve it alongside my easy homemade guacamole without onion and additional tortilla chips.

If you’re keeping the meal lower in carbohydrates, skip the chips and use avocado, cheese, jalapeños, and sour cream instead.

How to Store and Reheat Leftovers

Allow the soup to cool before transferring it to an airtight container. Refrigerate leftovers for up to three or four days.

Reheat the soup in a saucepan over low to medium-low heat, stirring frequently. You can also microwave individual servings in short intervals, stirring between each interval.

The soup will thicken as it sits in the refrigerator. Add a small splash of chicken broth while reheating if you want a thinner consistency.

Cream cheese and cheddar can separate slightly after freezing, so this soup has the best texture when refrigerated rather than frozen.

Frequently Asked Questions

Is this soup spicy?

The soup is fairly mild when prepared with mild Rotel and mild taco seasoning. Add diced jalapeños or hot sauce if you prefer more heat.

Can I make it without black beans?

Yes. Omit the black beans to reduce the carbohydrates or replace them with diced bell peppers, zucchini, or additional chicken.

Can I use cooked chicken?

Yes. Add approximately 3 cups of cooked shredded chicken. Since it is already cooked, you only need to simmer it long enough to absorb the flavors and heat through.

Why isn’t my cream cheese melting?

The cream cheese may be too cold or cut into pieces that are too large. Soften it, cut it into small cubes, and stir frequently over low heat.