Low Carb Spicy Chicken Soup

Warm up your dinner table with this bold and flavorful Low Carb Spicy Chicken Soup, a comforting yet guilt-free meal packed with protein, vibrant veggies, and aromatic spices. This low-carb recipe combines tender shredded chicken with a hearty mix of zucchini, red bell pepper, and jalapeño in a zesty broth seasoned with cumin, smoked paprika, and a hint of crushed red pepper flakes for just the right kick. Finished with a splash of lime juice and fresh cilantro, this soup strikes the perfect balance between heat and freshness. Ready in just 45 minutes and ideal for meal prep, this gluten-free dish offers a healthy, keto-friendly twist on classic chicken soup. Serve it steaming hot, topped with creamy avocado slices or fresh jalapeño for extra flair and spice!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken breasts
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 medium jalapeño, diced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 2 teaspoons cumin powder
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon crushed red pepper flakes
• 6 cups chicken broth
• 1 14-ounce can diced tomatoes (no sugar added)
• 2 tablespoons lime juice
• 0.5 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium avocado, sliced (optional, for garnish)
• 1 medium fresh jalapeño slices (optional, for garnish)

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Season chicken breasts with a pinch of salt and pepper, then sear them in the pot for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.

Step 3

In the same pot, add diced onion and sauté for 3-4 minutes until translucent.

Step 4

Stir in the minced garlic, diced jalapeño, red bell pepper, and zucchini. Cook for 4-5 minutes, stirring occasionally, until vegetables are softened.

Step 5

Add cumin, smoked paprika, oregano, and crushed red pepper flakes to the pot. Stir well to coat the vegetables in the spices.

Step 6

Pour in the chicken broth and diced tomatoes. Bring the mixture to a boil, then reduce to a simmer.

Step 7

While the soup simmers, shred the cooked chicken breasts using two forks.

Step 8

Return the shredded chicken to the pot and simmer for an additional 10 minutes to allow the flavors to meld.

Step 9

Stir in lime juice and chopped cilantro. Taste and adjust seasoning with more salt or pepper if needed.

Step 10

Serve hot, optionally garnished with sliced avocado and fresh jalapeño slices for added flavor.

Nutrition Facts

Serving size	(3177.3g)

Amount per serving	% Daily Value*
Calories	1705.7

Total Fat 79.1g	0%
Saturated Fat 13.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 372.8mg	0%
Sodium 6115.9mg	0%
Total Carbohydrate 82.6g	0%
Dietary Fiber 32.4g	0%
Total Sugars 32.7g
Protein 176.1g	0%

Vitamin D 0IU	0%
Calcium 479.6mg	0%
Iron 18.3mg	0%
Potassium 4536.7mg	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: 40.8%

Protein: 40.3%

Carbs: 18.9%