Low Carb Mexican Chicken Recipes

LOW-CARB MEXICAN CHICKEN SOUP

Low-Carb Mexican Chicken Soup image

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.

Provided by VTOtter

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h50m

Yield 10

Number Of Ingredients 18

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

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.

Nutrition Facts : Calories 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, Sodium 1373 mg, Sugar 3.7 g

LOW CARB MEXICAN CHICKEN CASSEROLE

Low Carb Mexican Chicken Casserole image

Easy Low Carb Mexican Chicken Casserole - Quick to throw together with just a little spice from the green chilies and pepperjack cheese.

Provided by Dixie Vogel

Categories Main

Time 50m

Number Of Ingredients 7

Ingredients

1 1/2 pounds chicken breast
1/2 teaspoon minced garlic
1/2 cup chicken stock (or 1 tsp chicken base with water)
10 ounce can tomatoes with green chilies (drained)
2 ounces cream cheese
1 cup pepperjack cheese (shredded)
1 cup monterey jack cheese (shredded)

Steps:

Add chicken breasts, stock and garlic to skillet.
Cook chicken in the stock over medium heat until cooked through and tender.
Shred the chicken into the casserole dish, discarding any remaining stock.
Mix in drained can of tomatoes and green chilies
Dot the chicken / tomato mix with little bits of cream cheese.
Cover with shredded pepperjack cheese.
Cover with shredded monterey jack cheese.
Cook in 350 degree oven about 35 minutes, until brown around the edges.

Nutrition Facts : ServingSize 0.75 cup, Calories 317 kcal, Carbohydrate 3 g, Protein 34 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 117 mg, Sodium 590 mg, Sugar 1 g

LOW CARB MEXICAN CHICKEN

Low Carb Mexican Chicken image

Make and share this Low Carb Mexican Chicken recipe from Food.com.

Provided by Tarbean

Categories Whole Chicken

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons tomato paste
1 teaspoon black pepper
1 teaspoon adobo seasoning
1 cup chicken broth
2 teaspoons minced garlic
1/2 teaspoon chili powder
1/3 teaspoon chili flakes
1/2 teaspoon cumin
1 tablespoon olive oil
1 medium onion, chopped
2 green bell peppers, chopped
2 lbs boneless skinless chicken thighs, fat trimmed
1 (15 1/2 ounce) can black beans, drained
1 (4 ounce) can chopped green chilies, drained
shredded cheddar cheese (optional)
sour cream (optional)

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.

Nutrition Facts : Calories 308.1, Fat 9, SaturatedFat 2, Cholesterol 125.9, Sodium 307.7, Carbohydrate 19.9, Fiber 6.4, Sugar 3.5, Protein 36.6

EASY LOW-CARB MEXICAN CHICKEN

Easy Low-Carb Mexican Chicken image

I got this recipe from my sister-in-law and it is FABULOUS! This is an extremely easy and healthy recipe that tastes so great and looks so pretty it can be used for dish is so easy to make. Every time I make it, people rave about it!

Provided by ALC553

Categories Chicken Breast

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb boneless skinless chicken breast
1 (11 1/2 ounce) jar salsa
1 cup reduced-fat Mexican cheese blend (2% and you can use more if you want)
1 (2 1/4 ounce) can sliced ripe olives
light sour cream
scallion
cilantro
lime

Steps:

Preheat oven to 350 degrees.
Clean and dry the chicken breats. (If they are thick, you'll want to pound them out a it to make them flatter for more even cooking.
Place the chicken breats in a lightly greased baking dish.
Pour entire jar of salsa over the chicken, covering completly.
Cover dish with aluminum foil.
Place in oven and bake for 35 minutes.
Remove dish from oven and sprinkle sliced olives & cheese over chicken.
Place uncovered dish back in the oven for another 10 minutes or until cheese is completely melted.
Remove from oven and top with a dollop of sour cream, scallions, and/or cilantro if desired.
Garnish with slices of lime.
For a complete meal, I serve with spanish rice and a salad.

Nutrition Facts : Calories 222.8, Fat 4.3, SaturatedFat 0.8, Cholesterol 87.8, Sodium 996.3, Carbohydrate 8.8, Fiber 2.6, Sugar 3.6, Protein 37

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