Low Carb Chicken Taco Soup

This Chicken Taco Soup is light, healthy and perfect if you are on a weight loss journey. Just add Corn, Kidney beans and top it with nachos to upgrade it.

Course Soup

Cuisine Mexican

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 285kcal

Ingredients

1 tbsp vegetable oil
1 tbsp Minced garlic
1 Medium onion Chopped
300 grams boneless skinless chicken breast Cut in to small chunks
¼ cup celery Chopped
2 cups (heaping) cabbage Shredded
1 Medium red bell pepper Chopped
1 cup plum tomato Blanched and chopped / Canned
½ tbsp red chili powder
½ tbsp chipotle chilli powder
1 tbsp Roasted Cumin powder
2 tsp Dried Oregano
1 tsp Red chili flakes (optional)
2 cups chicken stock or Water
Salt to taste
½ cup sharp cheddar cheese
½ cup Fresh Coriander leave for garnishing
Lemon Wedges

Instructions

Heat oil in a pot. Add minced garlic. Saute till it starts to brown.
Add chopped onion. Fry till it is soft and translucent.
Add chopped celery, followed by chicken chunks. Fry for one minute.
Add shredded cabbage. Cook for 2 minutes. The cabbage will start to soften.
Add chopped red bell pepper. Cook for 30 seconds.
Add Tomatoes. Mix everything well.
Add all the spices. Mix everything well. Cook for 2 minutes more.
Add Stock. Adjust seasoning. Bring the soup to a boil(cover the pan with a lid if desired)
Switch off the flame. Garnish with fresh coriander leaves, lemon wedges and top it with cheese while serving.

Notes

Chipotle chilli powder gives a smokiness to the soup. You can substitute with smoked paprika or chilli powder.
You can skip the spices and add 1 heaping tablespoon of Taco seasoning.
Adjust the heat as per your preference.
You can also substitute the spices with readymade Taco seasoning. In that case, adjust the amount of garlic as taco Seasoning already has garlic.
Add warm stock to the soup.

Nutrition