Slow-Carb Mexican Chicken Chili

This slow carb chili is light enough to have as a summer meal and yet robust enough to warm your soul in winter.  Fresh lime juice adds a bright flavor to the soup and the spices and beans (black beans and pinto beans) add the Mexican flair.

It’s versatile, healthy, comes together quickly, and is packed with flavor.  What more can you ask?

Jump to: RECIPE | Ingredients | Flavor Secrets | Nutritional Benefits

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Ingredients

The following photo shows you all the ingredients you will need for this recipe. For details on measurements, see the recipe below.

The Flavor Secret of Low-Carb Chicken Lime Soup

The problem with most chicken broth soups is the flavorless broth itself.  Not so with this broth. It is both spicy and delicious, with the tang of the fresh lime juice and the creaminess of the avocado taking it over the top in flavor.  

Similar to the combination that makes Chinese hot and sour soup so tasty, this Mexican soup has a mix of spicy, salty, and sour.  

Tip: If avocados aren’t available, you can substitute some sour cream. Go for the avocados if you can however, it makes a difference!

The other ingredient that makes a big difference in the soup’s flavor is the chili spice you use.  I used freshly ground chipotles because we grow them and smoke them at our farm and it is my go-to spice all year.  Use your favorite chili pepper spice for the heat, but go as fresh as you can for the ultimate flavor.  

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, jalapeno, or even Habanero.  It’s all good, but the type of pepper you use will make a big difference in the flavor profile.

The Nutritional Benefits of Mexican Chicken Lime Soup

Any time I’m developing a low-carb recipe I first look for flavor.  Next is ensuring it satisfies the nutritional components of a low-carb or slow-carb diet. 

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.

Low Carb Mexican Chicken Lime Soup

A refreshing soup with a Mexican flavor profile that works well in summer or winter.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings 6

Calories 319

Author Dorothy Stainbrook

Equipment

• Dutch oven
• measuring spoons
• sharp knife

Ingredients

1x2x3x

• 2 tablespoon olive oil refined
• 1 onion finely chopped
• 2-3 cloves garlic minced (optional)
• 6 cups chicken broth
• 2 teaspoons ground cumin toasted lightly
• 1 teaspoon Mexican oregano, dried or regular dried oregano
• 1 teaspoon cayenne powdered pepper or 1/2 teaspoon paprika and 1/2 teaspoon hot pepper
• ¼ teaspoon salt
• 7 ounce canned green chiles
• 2 pounds boneless, skinless chicken breasts You can use pre-cooked rotisserie chicken
• 14.5 ounce can of black beans
• 14.5 ounce can of pinto beans
• ¼ cup lime juice fresh-squeezed
• ⅓ cup cilantro coarsely chopped
• avocados, sour cream, limes Additions to set on table for customization

Instructions

 

• In a Dutch Oven (or a largeheavy pot) heat the oil over medium-high heat.  Add the onion 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 tablespoon olive oil, 1 onion, 2-3 cloves garlic
• Add the broth, chicken breasts, green chiles 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. If using pre-cooked chicken, cut it into bite-size pieces.
  6 cups chicken broth, 2 teaspoons ground cumin, 1 teaspoon Mexican oregano, dried, 1 teaspoon cayenne powdered pepper, 1/4 teaspoon salt, 2 pounds boneless, skinless chicken breasts, 7 ounce canned green chiles
• If you used uncooked chicken breasts, remove them from the pot 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 the beans and lime juice. Return to a low boil, or until beans are heated through. Add salt, taste and add more salt if needed.
  14.5 ounce can of black beans, 1/4 cup lime juice, 14.5 ounce can of pinto beans
• Ladle soup into bowls.   Place avocado slices, lime wedges and sour cream in small bowls and pass around for people to add to soup according to their own taste.
  avocados, sour cream, limes, 1/3 cup cilantro

Notes

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Nutrition

Calories: 319kcalCarbohydrates: 26gProtein: 41gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 97mgSodium: 1781mgPotassium: 1120mgFiber: 9gSugar: 2gVitamin A: 164IUVitamin C: 20mgCalcium: 97mgIron: 4mg

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