Low-Carb Mexican Chicken Soup recipe

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Ingredients

4 cups water
4 cups chicken broth (such as Swanson®)
12 ounces skinless, boneless chicken breast
1 head cauliflower, chopped, divided
4 stalks celery, chopped, divided
¼ sweet onion (such as Vidalia®), coarsely chopped
4 cloves garlic, minced
3 teaspoons cayenne pepper
2 tablespoons garlic powder
3 tablespoons seasoned salt
2 tablespoons ground cumin
1 tablespoon ground black pepper
2 bay leaves
15 ounces canned black soybeans, rinsed and drained
1 cup sliced fresh button mushrooms
1 cup fresh white baby corn
¼ cup roasted red peppers, sliced into strips
¼ cup lime juice

Nutrition Info

164 calories
carbohydrate: 16.9 g
cholesterol: 21.8 mg
fat: 4.8 g
fiber: 4.8 g
protein: 16 g
saturatedFat: 0.7 g
servingSize: -
sodium: 1373 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water, broth, chicken, 1/2 of the cauliflower, 1/2 of the celery, onion, garlic, cayenne, garlic powder, seasoned salt, cumin, black pepper, and bay leaves in a large stockpot. Bring to a boil, reduce heat and let simmer until chicken is cooked through, about 20 minutes.

  2. Remove chicken and shred with 2 forks.

  3. Remove stock from heat and puree with an immersion blender. Add shredded chicken, soybeans, mushrooms, baby corn, red peppers, and lime juice to the pot and stir to combine. Return to a boil, reduce heat and let simmer for 1 hour. Serve.

Recipe Yield

10 servings

Recipe Note

Great low-carb twist on an old favorite. Cauliflower replaces the potatoes and roasted red peppers replace the carrots. Black soy beans subbed for black beans. Rich and filling, this chicken soup is a satisfying low-carb meal. Freezes well. Serve with Cabot® shredded Cheddar cheese and lime wedges.

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