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Mexican-style chicken and vegetable soup

average rating is 3 out of 5, based on 150 votes

Indulge in the vibrant flavors of Mexican cuisine with our low-carb, high-protein Mexican-style chicken and vegetable soup. Packed with tender chicken, a medley of colorful vegetables, and aromatic spices, this hearty soup is a delicious and healthy choice. Whether you're following a diabetic-friendly diet, the SOZA weightloss program, or simply looking for a nutritious meal, this recipe is sure to satisfy your cravings.

Serving Suggestions/Tips:

Serve the Mexican-style chicken and vegetable soup with a squeeze of fresh lime juice for an extra burst of tanginess.

Sprinkle some grated low-fat cheese or a dollop of Greek yogurt on top for added creaminess.

Pair the soup with a side of crisp lettuce wraps or a mixed green salad for a well-rounded meal.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

low-carb high-protein diabetic-friendly gluten-free grain-free dairy-free nut-free soy-free paleo-friendly keto-friendly whole foods clean eating weight loss healthy dinner Mexican cuisine soup vegetable-packed flavorful easy to make

Ingredients

2 boneless, skinless chicken breasts, diced
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 jalapeno pepper, seeded and diced (optional, adjust to taste)
1 small zucchini, diced
1 small red bell pepper, diced
1 cup cauliflower florets
1 can diced tomatoes (no sugar added)
2 cups low-sodium chicken broth
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)

Directions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, minced garlic, and jalapeno pepper. Sauté for 2-3 minutes until the onion becomes translucent.
Add the diced zucchini, red bell pepper, and cauliflower florets to the pot. Cook for another 2-3 minutes until the vegetables start to soften.
Return the cooked chicken to the pot and stir in the diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, and pepper. Bring the soup to a boil.
Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
Taste the soup and adjust the seasoning if needed. If you prefer a spicier soup, you can add more chili powder or jalapeno pepper.
Once the soup is ready, divide it into two bowls and garnish with freshly chopped cilantro.