Spanish

Modified Low Carb Chicken Fajita Soup is for Soup.

Modified Low Carb Chicken Fajita Soup takes 30 minutes to prepare.

Modified Low Carb Chicken Fajita Soup takes 300 minutes to cook.

Modified Low Carb Chicken Fajita Soup makes 8 servings.

The ingredients for Modified Low Carb Chicken Fajita Soup are:

32 oz Tyson Boneless Skinless Chicken Breasts 1.45 lbs package (by WPURDIN)
3.5 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv
.5 cup, chopped Onions, raw
1.5 tsp of chopped Garlic
1 tbsp Butter, unsalted
6 oz Cream Cheese
4 fl oz Heavy Whipping Cream
1 tsp Chili powder
.25 tsp Cumin seed
1 tsp Oregano, ground
0.5 cup Bell peppers (Green, Red, Yellow, Orange)

Here is how you make Modified Low Carb Chicken Fajita Soup:

Cook boneless skinless chicken breasts in a slow cooker for 3 hours on high or 6 hours on low in a cup of chicken broth. Season with salt/pepper.When chicken is cooked through, shred chicken and begin adding remaining ingredients. Cook for 2 hours on low stirring occasionally. Optional: Top each bowl with shredded cheese, cilantro, and/or sour cream.Serving Size: 8 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user CMEISENHEIMER.

The nutritional information for Modified Low Carb Chicken Fajita Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 289.5

• Total Fat: 18.6 g
• Cholesterol: 112.6 mg
• Sodium: 309.7 mg
• Total Carbs: 3.6 g
• Dietary Fiber: 0.6 g
• Protein: 27.7 g

Modified Low Carb Chicken Fajita Soup is Spanish cuisine.

The dietary needs meet for Modified Low Carb Chicken Fajita Soup is Low Carb