Best Mexican Chicken Lime Soup Low Fat And Low Carb Recipes

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LOW-CARB MEXICAN CHICKEN SOUP



Low-Carb Mexican Chicken Soup image

Great low-carb twist on an old favorite. Cauliflower replaces the potatoes and roasted red peppers replace the carrots. Black soy beans subbed for black beans. Rich and filling, this chicken soup is a satisfying low-carb meal. Freezes well. Serve with Cabot® shredded Cheddar cheese and lime wedges.

Provided by VTOtter

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h50m

Yield 10

Number Of Ingredients 18

4 cups water
4 cups chicken broth (such as Swanson®)
12 ounces skinless, boneless chicken breast
1 head cauliflower, chopped, divided
4 stalks celery, chopped, divided
¼ sweet onion (such as Vidalia®), coarsely chopped
4 cloves garlic, minced
3 teaspoons cayenne pepper
2 tablespoons garlic powder
3 tablespoons seasoned salt
2 tablespoons ground cumin
1 tablespoon ground black pepper
2 bay leaves
15 ounces canned black soybeans, rinsed and drained
1 cup sliced fresh button mushrooms
1 cup fresh white baby corn
¼ cup roasted red peppers, sliced into strips
¼ cup lime juice

Steps:

  • Combine water, broth, chicken, 1/2 of the cauliflower, 1/2 of the celery, onion, garlic, cayenne, garlic powder, seasoned salt, cumin, black pepper, and bay leaves in a large stockpot. Bring to a boil; reduce heat and let simmer until chicken is cooked through, about 20 minutes.
  • Remove chicken and shred with 2 forks.
  • Remove stock from heat and puree with an immersion blender. Add shredded chicken, soybeans, mushrooms, baby corn, red peppers, and lime juice to the pot and stir to combine. Return to a boil; reduce heat and let simmer for 1 hour. Serve.

Nutrition Facts : Calories 164 calories, Carbohydrate 16.9 g, Cholesterol 21.8 mg, Fat 4.8 g, Fiber 4.8 g, Protein 16 g, SaturatedFat 0.7 g, Sodium 1373 mg, Sugar 3.7 g

MEXICAN CHICKEN LIME SOUP



Mexican Chicken Lime Soup image

Make and share this Mexican Chicken Lime Soup recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 10

2 teaspoons becel oil (I used olive oil)
1 medium onion, chopped
2 cloves garlic, smashed
1 boneless skinless chicken breast half, diced in half inch pieces
4 -6 cups low sodium chicken broth (depending on how thick you like your soup;I used 4 cups)
1 medium avocado, diced
1 large tomatoes, diced
1 lime, juice of
1/4 teaspoon hot sauce (I used about half a teaspoon of tobasco)
1/4 cup fresh cilantro, rough chopped

Steps:

  • In a large saucepan, heat oil over medium low heat.
  • Add onions and garlic and cook for about 3 to 5 minutes or until softened, stirring occasionally.
  • Add stock and bring to boil.
  • Stir chicken in and reduce heat to low.
  • Partially cover and simmer very gently for about 10 minutes.
  • In a small bowl, gently combine tomato, avocado, lime juice, hot sauce and cilantro; set aside.
  • Just before serving, stir in tomato/avocado mixture; serve immediately.

MEXICAN LIME SOUP



Mexican Lime Soup image

Make and share this Mexican Lime Soup recipe from Food.com.

Provided by Little Suzy Homemak

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
6 garlic cloves, sliced
6 small boneless skinless chicken breast halves, cut into 1/2 inch strips
1 1/2 teaspoons dried oregano
9 cups low sodium chicken broth
1/3 cup fresh lime juice
1 1/2 cups coarsely crushed tortilla chips
2 avocados, peeled, pitted and diced
3 tomatoes, chopped
3 green onions, sliced
chopped fresh cilantro
minced jalapeno
lime slice

Steps:

  • Heat oil in heavy large pot over medium heat. Add garlic and stir 20 seconds. Add chicken and oregano to pot; sprinkle with salt and pepper. Sauté 3 minutes. Add broth and lime juice and bring to simmer. Reduce heat to medium-low and simmer gently until chicken is cooked through, about 8 minutes. Season soup to taste with salt and pepper.
  • Divide crushed tortilla chips among 6 bowls. Ladle soup into bowls. Top soup with avocados, tomatoes, green onions, cilantro and jalapeños. Garnish with lime slices and serve.

Nutrition Facts : Calories 356.5, Fat 18.1, SaturatedFat 3.1, Cholesterol 68.4, Sodium 194.6, Carbohydrate 15.3, Fiber 5.7, Sugar 3, Protein 36.7

EL TORITO CHICKEN-LIME SOUP



El Torito Chicken-Lime Soup image

This recipe is an old time favorite at El Torito; and a delicious soup that we have really enjoyed. The restaurant, when submitting this recipe to the LA Times for their reader request column, also suggested that this can be made into a whole meal soup by adding hominy, corn or other grains. They also serve this at their weekend brunch.

Provided by lynnski LA

Categories     Chicken

Time 1h

Yield 1 quart soup, 4 serving(s)

Number Of Ingredients 17

1 quart chicken stock
2 limes, juice of
1 teaspoon dried oregano, Mexican
1 teaspoon basil, dried
1 bay leaf
1 teaspoon chipotle chile, pureed
salt, to taste
pepper, to taste
2 chicken breast halves, cooked and shredded
1 cup tomatoes, julienne-cut
1/2 cup red onion, julienne-cut
1 tablespoon cilantro, minced
4 ounces jalapeno jack cheese, cut into cubes
2 corn tortillas, cut into strips
1 avocado, peeled, pitted and sliced
4 lime slices
4 fresh cilantro stems

Steps:

  • Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in a stockpot; and season to taste with salt and white pepper.
  • Bring to a boil and simmer for 15 minutes.
  • Add shredded chicken, tomatoes, red onion and cilantro; bring to a boil and simmer for 5 minutes.
  • Adjust seasonings to taste.
  • Ladle very hot soup into warm soup bowls, drop in cheese cubes.
  • Garnish each serving with a few tortilla strips, avocado slices and a cilantro sprig.
  • Makes about one quart or 4 one cup servings.

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