Low-Carb Mexican Chicken Soup

4.0
(1)

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.

2
Prep Time:
20 mins
Cook Time:
1 hr 30 mins
Total Time:
1 hr 50 mins
Servings:
10
Yield:
10 servings

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

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.

Cook's Notes:

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.

Nutrition Facts (per serving)

164 Calories
5g Fat
17g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 164
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 22mg 7%
Sodium 1373mg 60%
Total Carbohydrate 17g 6%
Dietary Fiber 5g 17%
Total Sugars 4g
Protein 16g
Vitamin C 48mg 238%
Calcium 148mg 11%
Iron 3mg 19%
Potassium 706mg 15%

* 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.

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