Low Carb Mexican Chicken Soup Recipes

LOW-CARB MEXICAN CHICKEN SOUP

Steps:

• 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.
• Remove chicken and shred with 2 forks.
• 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.

MEXICAN CHICKEN LIME SOUP (LOW FAT AND LOW CARB!)

Steps:

• Dice the onion, celery and jalapeno. Mince the garlic. Heat the olive oil in a large pot over medium heat. Add the onion, celery, jalapeno and garlic and cook for about 5 minutes or until tender.
• Add the chicken breast, broth, can of tomatoes, oregano and cumin to the pot. Bring the mixture to a boil, reduce heat to low, cover and simmer for 1 hour.
• remove the chicken from the pot, shred with 2 forks and return to the pot. squeeze the lime juice into the soup.
• Rinse the cilantro and roughly chop. add salt as desired. Stir and serve!

LOW CARB MEXICAN CHICKEN

Steps:

• Add first eleven ingredients (tomato paste through bell peppers) to the slow cooker crock and mix well.
• Add chicken thighs and stir well to coat chicken with seasonings; then add black beans and chilies; do not stir.
• Cover and cook on LOW for 8 hours. Before serving, stir thoroughly. Serve with cheddar cheese and sour cream, if desired.