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 (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

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

SOPA DE LIMA (MEXICAN LIME SOUP)



Sopa De Lima (Mexican Lime Soup) image

Hot or cold outside, this soup is light and refreshing. I first enjoyed this dish while sitting ocean-side in Mexico. Goes great with a margarita or beer and a side of chips and salsa. Use whatever chilies you want (hot or mild) depending on the amount of heat you enjoy. Serve in bowls with crushed tortilla chips or strips on top.

Provided by Amatre

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

Time 1h5m

Yield 8

Number Of Ingredients 16

9 cups chicken broth
5 skinless, boneless chicken breast halves
1 large red onion, quartered
5 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon dried thyme
1 tablespoon vegetable oil
4 green onions, chopped
1 large green chile pepper, seeded and chopped
2 large tomatoes, peeled and chopped
6 limes, juiced
½ lime
½ cup chopped fresh cilantro
tortilla chips, for topping

Steps:

  • Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
  • Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 21.8 g, Cholesterol 44.8 mg, Fat 7.2 g, Fiber 3.8 g, Protein 18.3 g, SaturatedFat 1.1 g, Sodium 1693.4 mg, Sugar 5.1 g

EASY LOW-CARB MEXICAN CHICKEN



Easy Low-Carb Mexican Chicken image

I got this recipe from my sister-in-law and it is FABULOUS! This is an extremely easy and healthy recipe that tastes so great and looks so pretty it can be used for dish is so easy to make. Every time I make it, people rave about it!

Provided by ALC553

Categories     Chicken Breast

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 lb boneless skinless chicken breast
1 (11 1/2 ounce) jar salsa
1 cup reduced-fat Mexican cheese blend (2% and you can use more if you want)
1 (2 1/4 ounce) can sliced ripe olives
light sour cream
scallion
cilantro
lime

Steps:

  • Preheat oven to 350 degrees.
  • Clean and dry the chicken breats. (If they are thick, you'll want to pound them out a it to make them flatter for more even cooking.
  • Place the chicken breats in a lightly greased baking dish.
  • Pour entire jar of salsa over the chicken, covering completly.
  • Cover dish with aluminum foil.
  • Place in oven and bake for 35 minutes.
  • Remove dish from oven and sprinkle sliced olives & cheese over chicken.
  • Place uncovered dish back in the oven for another 10 minutes or until cheese is completely melted.
  • Remove from oven and top with a dollop of sour cream, scallions, and/or cilantro if desired.
  • Garnish with slices of lime.
  • For a complete meal, I serve with spanish rice and a salad.

Nutrition Facts : Calories 222.8, Fat 4.3, SaturatedFat 0.8, Cholesterol 87.8, Sodium 996.3, Carbohydrate 8.8, Fiber 2.6, Sugar 3.6, Protein 37

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