Low-Carb Mexican Chicken Soup Recipe

Recipesfull introduces to you: Popular Recipes. (Low-Carb Mexican Chicken Soup Recipe). 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.

Brief

Prep 20 mins

Cook: 1hr30 mins

Total: 1hr50 mins

Servings: 10

Yield: 10 servings

Low-Carb Mexican Chicken Soup Recipe

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

Soup, Stew and Chili

Directions

Step 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.

Step 2

Remove chicken and shred with 2 forks.

Step 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.

Nutritional Information

Low-Carb Mexican Chicken Soup Recipe

Servings Per Recipe:10

Calories: 164

% Daily Value *

Protein: 16g 32%

Carbohydrates: 16.9g 6%

Dietary Fiber: 4.8g 19%

Sugars: 3.7g

Fat: 4.8g 7%

Saturated Fat: 0.7g 3%

Cholesterol: 21.8mg 7%

Vitamin A Iu: 876.5IU 18%

Niacin Equivalents: 8mg 61%

Vitamin B6: 0.4mg 27%

Vitamin C: 47.5mg 79%

Folate: 120.7mcg 30%

Calcium: 147.6mg 15%

Iron: 3.4mg 19%

Magnesium: 62.5mg 22%

Potassium: 705.9mg 20%

Sodium: 1373mg 55%

Thiamin: 0.3mg 30%

Calories From Fat: 42.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.