A Suggestion For A Low-Carb Soup

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Low Carb Southwest Chicken Soup

Thanks to Sommer @ A Spicy Perspective for this recipe. We added oregano, basil, rosemary & thyme essential oils * and it was delicious. We also got a big pot of soup since we added a small head of cabbage. The recipe called for 1 teaspoon of crushed red peppers next time we’ll make it ½ teaspoon. It’s delicious and we got lots of servings!

Delicious Low Carb Chicken SoupSouthwest Chicken Low Carb Soup With Essential Oils


Southwest Chicken Soup Recipe – A healthy low-fat, low-carb, gluten-free soup with tons of flavor. This southwest chicken soup packs a punch! Use this 5 Qt. Cast Iron Dutch Oven!

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts

  • 1 large onion, peeled and chopped

  • 4 garlic cloves, minced

  • 1 tablespoon olive oil

  • 3 – 4.5 ounce cans Old El Paso Green Chopped Chilies

  • 14.5 ounce can “fire roasted” crushed tomatoes

  • 3 quarts chicken stock

  • 1 tablespoon ground cumin

  • ½ teaspoon crushed red pepper

  • ½ teaspoons turmeric

  • 1 drop oregano essential oil

  • 1 drop rosemary essential oil

  • 1 drop basil essential oil

  • 1 drop thyme essential oil

  • 4 carrots washed & sliced

  • 1 small head of cabbage chopped

  • 3 cups small broccoli florets

  • 2 avocados, peeled and diced, add to bowl when soup is ready to eat

  • Salt and pepper

Instructions

  1. Set a 4-5 Qt. Dutch Oven over medium heat. Add the olive oil, chopped onions, and garlic. Saute  for 5-6 minutes to soften. Then add whole raw chicken breasts, Old El Paso Chopped Green Chiles, crushed tomatoes, chicken broth, all the spices, carrots, and 1 1/2 teaspoons sea salt.

  2. Bring to a boil, lower the heat, and simmer for 20+ minutes, until the chicken breast(s) are cooked through. Then remove the chicken with tongs and set them on a cutting board to cool.

  3. Add the chopped cabbage and broccoli to the pot. Continue to simmer to soften the broccoli. Meanwhile, shred the chicken breasts with two forks, and stir it back into the soup. Once the broccoli is tender then add salt and pepper as needed. Serve warm with a generous amount of diced avocado on top! It’s also good with shredded mozzarella cheese on top.

*QUESTIONS? Email: boydcw@yahoo.com

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