Description
A warm and flavorful low-carb soup featuring shredded chicken, riced cauliflower, and Mexican-inspired spices. Perfect for keto dieters or anyone craving a light yet satisfying meal.
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 1 jalapeño, diced (optional for heat)
- 2 garlic cloves, minced
- 6 cups chicken broth
- 2 cups shredded rotisserie chicken
- 1 cup riced cauliflower
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 cup diced tomatoes (fresh or canned, drained)
- Juice of 1 lime
- Salt and pepper to taste
- Optional Garnishes: Fresh cilantro, diced avocado, shredded cheese, sour cream
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion and jalapeño (if using) and sauté until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
- Add Broth and Spices: Pour in chicken broth and bring to a simmer. Stir in cumin, chili powder, smoked paprika, salt, and pepper.
- Combine Remaining Ingredients: Add shredded chicken, riced cauliflower, and diced tomatoes. Simmer for 5-7 minutes, or until the cauliflower is tender.
- Finish with Lime Juice: Stir in lime juice and adjust seasoning to taste.
- Serve: Ladle soup into bowls and garnish with fresh cilantro, diced avocado, shredded cheese, or a dollop of sour cream.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
- Freezing: Allow the soup to cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Spice Level: Adjust jalapeño or chili powder to suit your heat preference.
- Dietary Adaptations: Make it dairy-free by skipping cheese and sour cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: ~200 per serving (without garnishes)