Best Mexican Chicken Lime Soup Low Fat And Low Carb Recipes

MEXICAN CHICKEN LIME SOUP (LOW FAT AND LOW CARB!)

Mexican Chicken Lime Soup (Low Fat and Low Carb!) image

This mexican inspired soup is filling, delicious and low in fat and carbs! You can also add rice, corn or beans and top it with slices of avocado to make it a heartier meal, if you prefer. I found this recipe online and doubled the chicken to meet my diet. Enjoy!

Provided by BuckeyeSara

Categories Mexican

Time 1h10m

Yield 12 cups, 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 medium yellow onion
2 stalks celery
1 medium jalapeno (seeds removed)
3 garlic cloves
1 1/2 lbs chicken breasts
8 cups chicken broth
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 teaspoon oregano
1 1/2 teaspoons cumin
1 medium lime
1/2 bunch cilantro
salt, to personal taste

Steps:

Dice the onion, celery and jalapeno. Mince the garlic. Heat the olive oil in a large pot over medium heat. Add the onion, celery, jalapeno and garlic and cook for about 5 minutes or until tender.
Add the chicken breast, broth, can of tomatoes, oregano and cumin to the pot. Bring the mixture to a boil, reduce heat to low, cover and simmer for 1 hour.
remove the chicken from the pot, shred with 2 forks and return to the pot. squeeze the lime juice into the soup.
Rinse the cilantro and roughly chop. add salt as desired. Stir and serve!

Nutrition Facts : Calories 315.8, Fat 17.1, SaturatedFat 4.2, Cholesterol 72.6, Sodium 1355.9, Carbohydrate 8, Fiber 1.1, Sugar 2.3, Protein 31.4

MEXICAN-STYLE BEAN SOUP WITH SHREDDED CHICKEN & LIME

Mexican-style bean soup with shredded chicken & lime image

Use leftover chicken breast in this substantial healthy soup. Alternatively, make the recipe vegetarian by topping with chunky, fresh guacamole

Provided by Sara Buenfeld

Categories Lunch, Supper

Time 30m

Number Of Ingredients 14

Ingredients

2 tsp rapeseed oil
1 large onion , finely chopped
1 red pepper , cut into chunks
2 garlic cloves , chopped
2 tsp mild chilli powder
1 tsp ground coriander
1 tsp ground cumin
400g can chopped tomatoes
400g can black beans
1 tsp vegetable bouillon powder
1 cooked skinless chicken breast , about 125g, shredded
handful chopped coriander
1 lime , juiced
½ red chilli , deseeded and finely chopped (optional)

Steps:

Heat the oil in a medium pan, add the onion and pepper, and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.
Meanwhile, tip the chicken into a bowl, add the coriander and lime juice with a little chilli (if using, or see tip below for guacamole alternative) and toss well. Ladle the soup into two bowls, top with the chicken and serve.

Nutrition Facts : Calories 378 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 12 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium

MEXICAN LIME CHICKEN

Mexican lime chicken image

A recipe full of zingy flavours

Provided by Good Food team

Categories Dinner, Main course, Supper

Time 35m

Number Of Ingredients 9

Ingredients

2 chicken breasts
2 tbsp olive oil
1 tsp crushed coriander seeds
1 tsp grated lime zest
½ tsp paprika
½ tsp muscovado sugar
1 lime
6 unpeeled garlic cloves
2 fresh red chillies

Steps:

Mix 2 tbsp olive oil with 1 tsp each crushed coriander seeds and grated lime zest and 1⁄2 tsp each paprika and light muscovado sugar.
Put 2 chicken breasts in a baking dish, spoon the marinade over, then squeeze over a little lime juice. Cover and marinate for 30 minutes.
Slip 1-2 lime slices under the skin of each breast and season. Tuck 6 unpeeled garlic cloves and 2 fresh red chillies around the chicken.
Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
Serve with salad and salsa.

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

Ingredients

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.