Nobody wants to eat a bowl of plain old chicken soup. So why not try Mexican chicken soup. This keto recipe is loaded with seared chicken, corn, avocados, tomatoes, and onion. Of course, no Mexican soup would be complete without a bit of cumin and chili powder. This soup is finished with a squeeze of lime juice to balance out the flavor of this spicy Mexican soup. Serve with low-carb tortilla chips or Mexican cauliflower rice to complete this meal.
1 pound Chicken Breast, cut into 1-inch pieces
1 teaspoon Salt
1 teaspoon Black Pepper
3 tablespoons Olive Oil
1 Onion, chopped
2 cloves Garlic, minced
2 teaspoons Chili Powder
2 teaspoons Cumin
1 teaspoon Paprika
1 large Tomato, diced
1 tablespoon Tomato Paste
3 cups Low-Sodium Chicken Broth
1 cup Frozen Corn Kernels, thawed
1/4 cup Fresh Parsley, chopped
Juice of 1 Lime
1 Avocado, peeled, cored, chopped
Tortilla Chips (optional)
Place the chicken breast into a medium bowl and season with 1/2 teaspoon and 1/4 teaspoon black pepper.
Add the chicken to the pot and cook for 8-10 minutes until browned.
Stir in onions and cook for 4-5 minutes until softened.
Add the garlic, chili powder, cumin, paprika and cook for 1 minute until fragrant.
Stir in tomatoes. Cook tomatoes for 3 minutes until they start to soften.
Add tomato paste and cook for 1 minute.
Stir in the chicken broth, corn kernels, chicken, and remaining salt and pepper and cook for 15 minutes, stirring periodically.
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