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Chicken Lime Soup – Low Carb Mexican

This Low Carb Mexican Chicken Lime Soup is light enough to have as a summer meal and robust enough to warm your soul in winter also.  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 soup?

Chicken Lime Soup
Mexican Chicken Lime Soup

The Nutritional Aspect of Mexican Chicken Lime Soup

Any time I’m developing a low carb recipe I first look for flavor.  Next up is making it satisfy the nutritional components of living a low carb lifestyle.  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.  Click here to see a range of chili spice blends fresh from our farm that work well with this soup.

Recipe for Low Carb Mexican Chicken Lime Soup

serves 5-6

Ingredients:

  • 2 Tbsp olive oil (use refined olive oil if possible as it has a higher smoke point)
  • 1 large onion, chopped
  • 4-6 stalks celery, diced
  • 2-3 cloves garlic, minced (optional)
  • 6 cups chicken broth
  • 3 lbs boneless, skinless chicken breasts
  • 2 14-oz cans diced tomatoes
  • 1 tsp cumin, toasted lightly for more depth of flavor
  • 1 tsp chipotle or ancho ( I used our smoky blend)
  • 1 tsp paprika
  • salt & pepper
  • 1/3 cup fresh lime juice
  • 1-2 ripe avocados, diced
  • 1 large lime, cut into wedges
  • 1 bunch cilantro, coarsely chopped

Directions:

  1. In a Dutch Oven (or a large heavy pot) heat the oil over medium-high heat.  Add the onion and celery and saute until onion is translucent, about 5-7 minutes.  Add the garlic (if using) and saute quickly, about 30 seconds.
  2. 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).
  3. 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
  4. 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.
  5. 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.
Chicken Lime Soup
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Low Carb Chicken Lime Soup

Prep Time20 mins
Cook Time1 hr
Course: Main Course
Cuisine: Mexican
Keyword: chicken lime soup, low carb mexican, low carb soup
Meat & Poultry: chicken
Servings: 6
Calories: 371kcal
Author: dorothy stainbrook

Ingredients

  • 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 chipotle powder or the smoky blend spice from Heathglen
  • 1 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup lime juice fresh-squeezed
  • 1-2 avocados diced
  • 1 lime cut into wedges
  • 1 bunch cilantro coarsely chopped

Instructions

  • In a Dutch Oven (or a large
    heavy pot) heat the oil over medium-high heat.  Add the onion and celery
    and saute until onion is translucent, about 5-7 minutes.  Add the garlic
    (if using) and saute quickly, about 30 seconds.
  • 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).
  • 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.
  • 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.

Nutrition

Calories: 371kcal | Carbohydrates: 13.5g | Protein: 52.7g | Fat: 9.7g | Sugar: 6.2g

Online Coaching Available:

I have followed the slow carb diet for 2 years, the keto diet for 1 year and now I currently do a nuanced version of the best of both including a 16/8 intermittent fasting protocol.  I have put my “been there done that” knowledge to work helping people figure it out and customize the approach that works for them.  I am currently an online fitness coach (info can be found here if you’re interested), and have just hit the 325-client mark.  Come and visit me and see if online coaching might be for you!

If not for diet or exercise, there are other coaches on the site that coach anything from writing a blog, to getting up early, to getting rid of that pesky procrastination.  Explore the site while you are there.  There are some wonderful coaches and the testimonials will tell you what you need to know.  Click here to get to my profile and then explore others from there.

2 Comments

  1. Beth on May 9, 2018 at 12:10 am

    I made this last night – SO GOOD! Big hit with husband and sister. That recipe make more like 8 servings, though. I tried your tortillas tonight. They turned out so much better than I expected! Thanks for sharing your great LC recipes – there are so many bad ones out there but yours are always winners!

    • dorothy stainbrook on May 9, 2018 at 6:01 am

      Thank you so much for your comments and letting me know how these recipes are turning out. I always wonder about serving size because my husband eats a LOT so I err on the conservative side not knowing how much people consider a serving. I will change it based on your comments so thank you! The tortillas were a blend of other bloggers ingredients with my own directions as to how I made them. Happy to see you didn’t find it too fussy. Be well now!

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