Best 4 Low Carb Mexican Chicken Soup Recipes

Are you craving a warm and satisfying bowl of soup but trying to maintain a low-carb diet? Look no further! Our article presents a collection of tantalizing low-carb Mexican chicken soup recipes that will delight your taste buds while keeping your carb intake in check. From traditional favorites to innovative twists, these recipes are sure to satisfy your craving for comfort food without compromising your health goals. Grab your apron and let's embark on a culinary journey that combines the vibrant flavors of Mexican cuisine with the benefits of a low-carb lifestyle.

Here are our top 4 tried and tested 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 CHICKEN-VEGETABLE SOUP

Low-Carb Chicken-Vegetable Soup image

I wanted to make a simple chicken soup without noodles or rice that was low-carb, healthy, and delicious! Use this as a base and add your own take on spices and veggies.

Provided by Vanessa Punnett Lucas

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

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

6 cups water
2 cups chicken stock
4 medium celery stalks, sliced
3 medium carrots, sliced
½ cup chopped yellow onion
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon ground thyme
½ teaspoon paprika
salt and ground black pepper to taste
1 bay leaf
1 pound chopped cooked chicken
4 cups sliced yellow squash

Steps:

Combine water, stock, celery, carrots, onion, garlic, parsley, thyme, paprika, salt, black pepper, and bay leaf in a pot. Bring to a simmer, cover, and cook until vegetables are soft, 20 to 30 minutes.
Add cooked chicken and squash to the pot and simmer until squash is tender, about 10 minutes more.

Nutrition Facts : Calories 184.6 calories, Carbohydrate 9.5 g, Cholesterol 57 mg, Fat 6.2 g, Fiber 3.3 g, Protein 22.5 g, SaturatedFat 1.7 g, Sodium 350.2 mg, Sugar 2.7 g

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

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

Mexican Chicken Lime Soup (Low Fat and Low Carb!) image

This mexican inspired soup is filling, delicious and low in fat and carbs! You can also add rice, corn or beans and top it with slices of avocado to make it a heartier meal, if you prefer. I found this recipe online and doubled the chicken to meet my diet. Enjoy!

Provided by BuckeyeSara

Categories Mexican

Time 1h10m

Yield 12 cups, 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 medium yellow onion
2 stalks celery
1 medium jalapeno (seeds removed)
3 garlic cloves
1 1/2 lbs chicken breasts
8 cups chicken broth
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 teaspoon oregano
1 1/2 teaspoons cumin
1 medium lime
1/2 bunch cilantro
salt, to personal taste

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!

Nutrition Facts : Calories 315.8, Fat 17.1, SaturatedFat 4.2, Cholesterol 72.6, Sodium 1355.9, Carbohydrate 8, Fiber 1.1, Sugar 2.3, Protein 31.4

Tips:

Use a variety of vegetables. This will add flavor, color, and nutrients to your soup. Some good options include bell peppers, onions, tomatoes, zucchini, and carrots.
Don't be afraid to use spices. Mexican food is known for its bold flavors, so don't be afraid to experiment with different spices. Some good options include chili powder, cumin, oregano, and paprika.
Use a good quality chicken broth. This will make a big difference in the flavor of your soup. If you can, use homemade chicken broth. Otherwise, look for a low-sodium broth that is made with real chicken.
Simmer your soup for at least 30 minutes. This will allow the flavors to meld and develop.
Serve your soup with your favorite toppings. Some good options include shredded cheese, sour cream, avocado, and cilantro.

Conclusion:

Low-carb Mexican chicken soup is a delicious and healthy meal that is perfect for a cold winter day. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can easily make this soup at home. So next time you are looking for a quick and easy meal, give this low-carb Mexican chicken soup a try.