Low carb Mexican soup is a flavorful and satisfying dish that’s perfect for anyone looking to enjoy the delicious flavors of Mexican cuisine while keeping their carb intake in check. Here’s a simple recipe to make this hearty soup:
Low Carb Mexican Soup is a vibrant and flavorful dish that brings the bold tastes of Mexican cuisine to your table while keeping the carbohydrate count low. This hearty soup is packed with fresh vegetables, tender proteins, and aromatic spices, making it a satisfying and nutritious option for those following a low-carb or ketogenic diet. With its rich flavors and comforting warmth, this soup is perfect for cozy dinners, meal prep, or even as a light lunch.
This soup is perfect for meal prep, as it can be made in large batches and stored in the refrigerator for several days. The flavors continue to develop as it sits, making it even more delicious when reheated. It can also be frozen for longer storage, allowing you to enjoy a comforting bowl of soup whenever you desire.
In summary, Low Carb Mexican Soup is a flavorful and satisfying dish that combines a rich broth, tender proteins, and a variety of low-carb vegetables into a hearty meal. With its bold flavors, nutritious ingredients, and easy preparation, this soup is sure to become a favorite in your home. So gather your ingredients, fire up the stove, and enjoy the delightful experience of making and savoring this delicious low-carb Mexican soup!
Ingredients:
- – 1 tablespoon olive oil
- – 1 small onion, diced
- – 2 cloves garlic, minced
- – 1 jalapeño pepper, seeded and minced
- – 1 pound ground turkey or chicken
- – 1 teaspoon ground cumin
- – 1 teaspoon chili powder
- – 1/2 teaspoon paprika
- – 1/2 teaspoon dried oregano
- – 1/4 teaspoon cayenne pepper (optional, for extra heat)
- – 4 cups chicken broth
- – 1 can (14.5 ounces) diced tomatoes, undrained
- – 1 can (4 ounces) diced green chilies
- – 1 cup cauliflower rice
- – Salt and pepper to taste
- – Optional toppings: sliced avocado, shredded cheese, chopped cilantro, sour cream, lime wedges, etc.
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, minced garlic, and minced jalapeño pepper, and sauté until softened, about 2-3 minutes.
2. Add the ground turkey or chicken to the pot, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
3. Stir in the ground cumin, chili powder, paprika, dried oregano, and cayenne pepper (if using), and cook for another minute to toast the spices and release their flavors.
4. Pour in the chicken broth, diced tomatoes (with their juices), diced green chilies, and cauliflower rice. Bring the soup to a simmer, then reduce the heat to low and let it simmer gently for about 15-20 minutes to allow the flavors to meld together and the cauliflower rice to cook through.
5. Taste the soup and adjust the seasoning with salt and pepper as needed.
6. Ladle the low carb Mexican soup into bowls and serve hot, garnished with your favorite toppings such as sliced avocado, shredded cheese, chopped cilantro, sour cream, or lime wedges.
7. Enjoy your delicious and flavorful low carb Mexican soup!
This soup is packed with protein, vegetables, and spices, making it a nutritious and satisfying meal that’s perfect for lunch or dinner. Plus, it’s easy to customize with your favorite toppings and adjust the level of heat to suit your taste preferences. Enjoy!