This refreshing soup is light enough to have as a summer meal and yet robust enough to warm your soul in winter. The fresh lime juice adds a bright flavor to the soup and the cumin and smoky chile spice add depth and warmth. It’s versatile, healthy, comes together quickly and is packed with flavor. What more can you ask of the lowly dish called soup?
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The Nutritional Benefits of Mexican Chicken Lime Soup
Any time I’m developing a low carb recipe I first look for flavor. Next up is making sure it satisfies the nutritional components of a low carb or slow carb diet.
In order to stay happily satiated on a low carb diet you need fat and protein. The chicken, of course provides the protein, and the avocados provide the good fats. Throw in some tomatoes, onions and celery and you’ve just added minerals and fiber.
Now you have a nutritionally balanced meal that is going to keep you full for quite a while without a bunch of carbs and sugar. Oh, and by the way…..it tastes great.
I like to use a smoky spice with this soup, but if you want to up the heat and turn down the sultry, smoky flavors, then opt for something like a Serrano or jalapeno or even Habanero. It’s all good, but the type of pepper you use will make a big difference in the flavor profile.
Many different chile spices can work well with this soup, from bright and spicy flavor to deep and smoky.
Low Carb Mexican Chicken Lime Soup
Low Carb Mexican Chicken Lime Soup
- 2 tbsp olive oil refined
- 1 onion finely chopped
- 5 stalks celery diced
- 2-3 cloves garlic minced (optional)
- 6 cups chicken broth
- 3 lbs chicken breasts boneless, skinless
- 28 ounces diced tomatoes canned
- 1 tsp cumin toasted lightly
- 1 tsp smoky blend spice from HeathGlen or your favorite chile spice
- 1 tsp paprika
- ¼ tsp salt
- ¼ tsp pepper
- ⅓ cup lime juice fresh-squeezed
- 1-2 avocados diced
- 1 lime cut into wedges
- 1 bunch cilantro coarsely chopped
- In a Dutch Oven (or a largeheavy pot) heat the oil over medium-high heat. Add the onion and celery and cook over medium heat until onion is translucent, about 5-7 minutes. Add the garlic (if using) and saute quickly, about 30 seconds.2 tbsp olive oil, 1 onion, 5 stalks celery, 2-3 cloves garlic
- Add the broth, chicken breasts, tomatoes and spices and bring to a boil. Once boiling, lower the heat to low, cover the pot and simmer until chicken breasts are done (anywhere from 30 minutes to 1 hour).*Note: if you want to put this together quickly, add the breast meat from pre-cooked chicken and just simmer it all together for 30 minutes.6 cups chicken broth, 3 lbs chicken breasts, 28 ounces diced tomatoes, 1 tsp cumin, 1 tsp smoky blend spice from HeathGlen, 1 tsp paprika, 1/4 tsp salt, 1/4 tsp pepper
- Remove chicken breasts to cutting board and let them get cool enough to handle. With two forks, pull apart the chicken meat, shredding it into bite-size pieces.
- Return the shredded chicken to the pot and add salt and pepper to taste. Stir in the lime juice and return to a low boil.1/3 cup lime juice
- Ladle soup into bowls. Place avocado chunks, lime wedges and chopped cilantro in small bowls and pass around for people to add to soup according to their own taste.1-2 avocados, 1 lime, 1 bunch cilantro
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