Low Carb Mexican Chicken Soup
A hearty and flavorful chicken taco soup with a low carb twist. Packed with tender chicken, spicy seasonings, and colorful veggies, this soup is a low carb delight that will satisfy your cravings. Perfect for a quick weeknight dinner or meal prepping for the week ahead.
ingredients
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14 oz) diced tomatoes, with juices
- 1 can (4 oz) diced green chilies
- 3 cups chicken broth
- 1 cup chopped bell peppers (assorted colors)
- 1 cup cauliflower rice
- 1/4 cup chopped fresh cilantro, for garnish
- Lime wedges, for serving
steps
- 1.
In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sauté until softened.
- 2.
Add the cooked shredded chicken, chili powder, cumin, paprika, dried oregano, salt, and black pepper to the pot. Mix well to coat the chicken with the spices.
- 3.
Pour in the diced tomatoes with their juices, diced green chilies, and chicken broth. Stir until well combined.
- 4.
Add the chopped bell peppers and cauliflower rice to the pot. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes, allowing the flavors to meld together.
- 5.
Serve the soup hot, garnished with fresh cilantro and a squeeze of lime juice. Enjoy!
