Keto Mexican Chicken Soup

Warm up with a bowl of bold and flavorful Keto Mexican Chicken Soup, a low-carb twist on a classic comfort food! Packed with tender shredded chicken thighs, fresh zucchini, and aromatic spices like cumin, chili powder, and oregano, this soup is a fiesta of tastes in every spoonful. A base of rich chicken broth and diced tomatoes creates a hearty, satisfying depth, while the finishing touches of fresh cilantro and a squeeze of lime add vibrant, zesty notes. Perfect for a quick weeknight dinner, this gluten-free and keto-friendly recipe is ready in just 45 minutes and is sure to become a family favorite. Serve it piping hot and garnish with a dollop of sour cream or avocado slices for an extra indulgent touch. Whether you're following a ketogenic diet or just craving a bowl of wholesome, Mexican-inspired comfort, this recipe hits all the right notes!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 pound Boneless, skinless chicken thighs
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 1 medium Green bell pepper, diced
• 1 Jalapeño, seeded and minced
• 1 teaspoon Cumin powder
• 1 teaspoon Chili powder
• 1 teaspoon Dried oregano
• 6 cups Chicken broth
• 1 cup Tomatoes, diced
• 1 medium Zucchini, sliced
• 1 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Cilantro, chopped
• 1 Lime, juiced

Directions

Step 1

Heat 1 tablespoon of olive oil in a large pot over medium-high heat.

Step 2

Add the chicken thighs to the pot and sear for about 2-3 minutes on each side, until browned. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the remaining tablespoon of olive oil. Stir in the chopped onion, garlic, green bell pepper, and jalapeño.

Step 4

Cook the vegetables for about 5 minutes until they are softened.

Step 5

Add the cumin, chili powder, and oregano, stirring for 1 minute to release their flavors.

Step 6

Pour in the chicken broth and add the diced tomatoes. Stir to combine.

Step 7

Return the chicken to the pot. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes.

Step 8

After 20 minutes, remove the chicken from the pot, shred it using two forks, and return it to the soup.

Step 9

Add the sliced zucchini to the soup and simmer for an additional 5 minutes.

Step 10

Season with salt and black pepper, adjusting to taste.

Step 11

Stir in the chopped cilantro and lime juice just before serving.

Step 12

Serve hot and enjoy your keto-friendly Mexican chicken soup!

Nutrition Facts

Serving size	(2739.5g)

Amount per serving	% Daily Value*
Calories	1509.4

Total Fat 80.8g	0%
Saturated Fat 18.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 567.0mg	0%
Sodium 6185.8mg	0%
Total Carbohydrate 51.2g	0%
Dietary Fiber 13.1g	0%
Total Sugars 22.8g
Protein 147.1g	0%

Vitamin D 31.8IU	0%
Calcium 344.5mg	0%
Iron 13.9mg	0%
Potassium 4091.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.8%

Protein: 38.7%

Carbs: 13.5%