Aunt Rocky’s Quick Chicken Fajita Soup (Low Carb)

If you have not already defrosted the Frontera Chicken Taco Skillet mix, do that in a bowl in the microwave.

Heat stock in a 2-quart or larger pot. While stock is heating, break up any large pieces of chicken in the chicken taco mix. Add all of the taco mix ingredients to the soup pot.

Add sour cream, oil, and spices, heating and stirring until the sour cream is incorporated. Reduce heat to low simmer, and allow to simmer for about 10 minutes for flavors to blend.

Ladle into soup bowls, and top each bowl with 1/4 avocado, either sliced or diced. Add any garnishes as desired.

Yields 4 servings of about 1 1/2 cups each. Store leftover soup in refrigerator or freezer.

Notes:
• I find the frozen Frontera Chicken Taco Skillet mix (in a bag) in my local Kroger store (Ralph’s in my area), and a local chain called California Fresh. Ask your grocer if they can get it in, if your stores do not carry it.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 295, Total Fat 21 g, Saturated Fat 7, Sodium 545 mg, Potassium 862 mg, Total Carbohydrate 11 g, Dietary Fiber 3 g, Net Carbs 8 g, Sugars 6 g, Protein 17 g. Macros: 65% fat, 24% protein, 11% carbs.

© December 2, 2018 Roxana Lopez for Aunt Rocky’s.