Low-Carb Mexican Chicken Soup

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.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Calories: 164 Calories

Ingredients

• 4 cups water
• 1 tablespoon ground black pepper
• 4 cloves garlic, minced
• 2 bay leaves
• 2 tablespoons garlic powder
• 2 tablespoons ground cumin
• ¼ cup lime juice
• 3 tablespoons seasoned salt
• 4 stalks celery, chopped, divided
• 1 head cauliflower, chopped, divided
• 4 cups chicken broth (such as Swanson®)
• 12 ounces skinless, boneless chicken breast
• ¼ sweet onion (such as Vidalia®), coarsely chopped
• 3 teaspoons cayenne pepper
• 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

Recipe Instructions

Step 1

Remove chicken and shred with 2 forks.

Step 2

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.

Step 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.