Keto Mexican Chicken Soup
Warm up with a bowl of vibrant, flavor-packed Keto Mexican Chicken Soup, a hearty dish that’s low on carbs but big on taste! This keto-friendly recipe combines tender shredded chicken thighs, nutrient-rich zucchini, and a medley of aromatic vegetables like green bell peppers, jalapeños, and garlic. Infused with classic Mexican spices like cumin, chili powder, and oregano, each bite is a delightful balance of zesty and savory. Simmered in a rich, comforting chicken broth and finished with fresh cilantro and a squeeze of lime, this soup is both satisfying and healthy. With just 15 minutes of prep and 30 minutes of cooking, it’s perfect for busy weeknights or meal-prep days. Whether you're following a keto lifestyle or simply seeking a wholesome bowl of Mexican-inspired comfort, this dish is sure to become a favorite!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 medium Green bell pepper, diced
- 1 Jalapeño, seeded and minced
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 1 teaspoon Dried oregano
- 6 cups Chicken broth
- 1 cup Tomatoes, diced
- 1 medium Zucchini, sliced
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Cilantro, chopped
- 1 Lime, juiced
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
Add the chicken thighs to the pot and sear for about 2-3 minutes on each side, until browned. Remove the chicken from the pot and set aside.
In the same pot, add the remaining tablespoon of olive oil. Stir in the chopped onion, garlic, green bell pepper, and jalapeño.
Cook the vegetables for about 5 minutes until they are softened.
Add the cumin, chili powder, and oregano, stirring for 1 minute to release their flavors.
Pour in the chicken broth and add the diced tomatoes. Stir to combine.
Return the chicken to the pot. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes.
After 20 minutes, remove the chicken from the pot, shred it using two forks, and return it to the soup.
Add the sliced zucchini to the soup and simmer for an additional 5 minutes.
Season with salt and black pepper, adjusting to taste.
Stir in the chopped cilantro and lime juice just before serving.
Serve hot and enjoy your keto-friendly Mexican chicken soup!
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 948 mg | 41% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 4.0 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 686 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
