Low Carb Chicken Lime Soup
A refreshing soup with a Mexican flavor profile that works well in summer or winter
Servings 6
Calories 407kcal
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 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
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: 407kcal | Carbohydrates: 14g | Protein: 51g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 145mg | Sodium: 1241mg | Potassium: 1523mg | Fiber: 4g | Sugar: 5g | Vitamin A: 565IU | Vitamin C: 44mg | Calcium: 85mg | Iron: 3mg