Low Carb Mexican Chicken Soup
Try this Low Carb Mexican Chicken Soup recipe, or contribute your own.
Try this Low Carb Mexican Chicken Soup recipe, or contribute your own.
- 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
Step-by-step
- 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.
Adding fresh cilantro and scallions at the exact moment of service prevents volatile aromatic compounds from degrading under sustained heat. Soups built on a brothy Mexican foundation often rely on tomatillos and green chilis, utilizing the inherent pectin and organic acids of husk tomatoes to provide body without heavy starches. Traditional variations frequently incorporate masa or hominy for thickness, presenting a textural challenge when adapting the dish for low-carb parameters.
Substituting peeled celery root cut into precise half-inch cubes solves this viscosity deficit, yielding a tender bite that mimics root vegetables while contributing minimal carbohydrates. Simmering the base for twenty to thirty minutes allows the cell walls of the celery root to soften uniformly without turning the shredded poultry stringy. Incorporating minced habanero introduces capsaicin, which binds to thermal receptors and drives the flavor profile forward without requiring added fats.
Utilizing canned green chilis provides concentrated acidity through commercial thermal processing, whereas raw peppers offer brighter herbaceous notes but demand longer extraction times to meld into the broth. Adjusting the ratio of salsa verde to chicken broth allows for precise control over sodium and acidity levels before final plating.
