Low-Carb Mexican Chicken Soup
Description
Black soybeans, cauliflower, and roasted red peppers provide a delicious low-carb version of Mexican chicken soup.
Ingredients
•
4 cups water
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4 cups chicken broth (such as Swanson®)
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12 ounces skinless, boneless chicken breast
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1 head cauliflower, chopped, divided
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4 stalks celery, chopped, divided
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1/4 sweet onion (such as Vidalia®), coarsely chopped
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4 cloves garlic, minced
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3 teaspoons cayenne pepper
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2 tablespoons garlic powder
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3 tablespoons seasoned salt
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2 tablespoons ground cumin
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1 tablespoon ground black pepper
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2 bay leaves
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15 ounces canned black soybeans, rinsed and drained
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1 cup sliced fresh button mushrooms
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1 cup fresh white baby corn
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1/4 cup roasted red peppers, sliced into strips
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1/4 cup lime juice
Directions
1
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.
2
Remove chicken and shred with 2 forks.
3
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.