Low-Carb Mexican Chicken Soup
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.
You can use black beans instead of soy beans and frozen corn instead of fresh.
The immersion blender is a critical step. It thickens without adding starch or cream.
Add Frank's(R) RedHot(R) sauce to taste for a spicier version.