Low Carb Spicy Chicken Soup
Warm your taste buds with this Low Carb Spicy Chicken Soup, a flavorful and satisfying dish that's perfect for busy weeknights or cozy weekends. Packed with protein-rich shredded chicken and nutrient-dense veggies like zucchini, red bell peppers, and jalapeños, this soup delivers bold, smoky heat with a perfect blend of cumin, smoked paprika, and crushed red pepper flakes. With a simmering base of chicken broth and diced tomatoes, it’s a comforting and wholesome option that's low in carbs yet big on flavor. Brightened with fresh lime juice and cilantro, this easy-to-make soup is ready in under an hour and can be garnished with sliced avocado or fresh jalapeño for an extra kick. Whether you're on a low-carb diet or just craving something heartwarming, this spicy chicken soup promises a refreshing twist on classic comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breasts
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 medium jalapeño, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 2 teaspoons cumin powder
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon crushed red pepper flakes
- 6 cups chicken broth
- 1 14-ounce can diced tomatoes (no sugar added)
- 2 tablespoons lime juice
- 0.5 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium avocado, sliced (optional, for garnish)
- 1 medium fresh jalapeño slices (optional, for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Season chicken breasts with a pinch of salt and pepper, then sear them in the pot for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
In the same pot, add diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, diced jalapeño, red bell pepper, and zucchini. Cook for 4-5 minutes, stirring occasionally, until vegetables are softened.
Add cumin, smoked paprika, oregano, and crushed red pepper flakes to the pot. Stir well to coat the vegetables in the spices.
Pour in the chicken broth and diced tomatoes. Bring the mixture to a boil, then reduce to a simmer.
While the soup simmers, shred the cooked chicken breasts using two forks.
Return the shredded chicken to the pot and simmer for an additional 10 minutes to allow the flavors to meld.
Stir in lime juice and chopped cilantro. Taste and adjust seasoning with more salt or pepper if needed.
Serve hot, optionally garnished with sliced avocado and fresh jalapeño slices for added flavor.
Nutrition Facts
Calories |
1706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 6116 mg | 266% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 32.7 g | ||
| Protein | 176.1 g | 352% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4537 mg | 97% | |
*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.
