Low Carb Mexican Chicken Soup
Try this Low Carb Mexican Chicken Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 1.5
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 tsp garlic powder
- 8 cups chicken broth
- 1 tsp onion powder
- 1 tbsp ground cumin
- 1/2 cup cilantro chopped
- 2 cups shredded or chopped cooked chicken chicken
- 1 cup celery root peeled and chopped into 1/2 inch cubes
- 1 four ounce can chopped green chilis
- 1/3 up tomatillo salsa (salsa verde)
- 1/2 tsp minced habanero
- 1/2 cup scallions chopped
- Carbohydrate 18.4735900105207 g
- Cholesterol 64.636912725 mg
- Fat 8.77330248551612 g
- Fiber 3.35029158197626 g
- Protein 43.6602728508829 g
- Saturated Fat 2.06328124684897 g
- Serving Size 1 1 cup serving (1118g)
- Sodium 3038.57646710403 mg
- Sugar 15.1232984285444 g
- Trans Fat 2.70780148709848 g
- Calories 324 calories
Combine the chicken broth, chicken, celery root, garlic powder, onion powder, ground cumin, green chilis, tomatillo salsa, and habaneros in a large saucepan. Bring to a boil, then lower the heat to medium and simmer for 20-30 minutes. Add the cilantro and scallions right before serving. Garnish with fresh corn, sour cream, lime juice, or more cilantro and scallions if desired.
