Low Carb Mexican Chicken Soup

Warm up with a comforting bowl of Low Carb Mexican Chicken Soup, a vibrant and flavorful dish that’s as healthy as it is satisfying. Packed with tender shredded chicken, fresh zucchini, and a medley of colorful peppers, this soup is a protein-rich delight that fits seamlessly into low-carb and keto diets. The zesty combination of jalapeño, lime juice, and a blend of bold spices like cumin and chili powder gives it an authentic Mexican flair, while fresh cilantro adds a burst of brightness. Ready in just an hour, this one-pot recipe is perfect for meal prep or a hearty family dinner, offering all the savory goodness of classic Mexican flavors with none of the carb-heavy ingredients. Serve it piping hot and enjoy a guilt-free, soul-warming meal that’ll leave you coming back for seconds.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken breast, boneless and skinless
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 1 small jalapeño, seeded and chopped
• 6 cups chicken broth, low sodium
• 14.5 ounces diced tomatoes, canned
• 4 ounces green chilies, canned
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium zucchini, diced
• 1 medium lime, juiced
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium-high heat.

Step 2

Add the chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Remove from the pot and set aside.

Step 3

In the same pot, add the diced onion, minced garlic, green bell pepper, red bell pepper, and jalapeño. Sauté until the vegetables are soft, about 5 minutes.

Step 4

Stir in the chicken broth, diced tomatoes, green chilies, cumin, chili powder, oregano, salt, and black pepper.

Step 5

Bring to a boil, then reduce the heat to a simmer.

Step 6

Return the chicken breasts to the pot and cover. Simmer on low heat for 20 minutes.

Step 7

Remove the chicken breasts from the soup, shred with two forks, and return the shredded chicken to the pot.

Step 8

Add the diced zucchini to the soup and simmer for another 10 minutes until the zucchini is tender.

Step 9

Stir in the lime juice and fresh cilantro.

Step 10

Taste and adjust seasoning as necessary.

Step 11

Serve hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(3134.7g)

Amount per serving	% Daily Value*
Calories	1381.8

Total Fat 51.4g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 4708.0mg	0%
Total Carbohydrate 69.5g	0%
Dietary Fiber 18.8g	0%
Total Sugars 30.7g
Protein 159.1g	0%

Vitamin D 59.0IU	0%
Calcium 354.6mg	0%
Iron 13.5mg	0%
Potassium 3730.9mg	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: 33.6%

Protein: 46.2%

Carbs: 20.2%