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Low carb Mexican Soup

Low-Carb Mexican Soup: Spicy, Flavorful, and Keto-Friendly

    If you’re looking for a hearty and satisfying low-carb meal that’s bursting with Mexican flavors, you’re in for a treat. Our Low-Carb Mexican Soup recipe is packed with spices, vegetables, and lean protein, making it perfect for those following a keto diet or anyone seeking a delicious and nutritious option. This soup is a comforting bowl of warmth that will satisfy your cravings while keeping your carb intake in check. Let’s dive into the recipe and enjoy a taste of Mexico with a healthy twist.

Ingredients:

For the Soup:

  • 1 pound ground turkey or chicken (or a plant-based meat alternative)
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (red or green)
  • 1 zucchini, diced
  • 1 cup cauliflower florets, chopped into small pieces
  • 1 can (14 ounces) diced tomatoes (with no added sugar)
  • 4 cups chicken or vegetable broth (low-sodium)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro, chopped, for garnish (optional)
  • Avocado slices, for garnish (optional)
  • Lime wedges, for garnish (optional)
  • Grated cheese (cheddar or Mexican blend), for garnish (optional)
  • Sour cream or Greek yogurt, for garnish (optional)

Instructions:

Cook the Protein:

  1. In a large soup pot or Dutch oven, heat the olive oil over medium-high heat.
  2. Add the finely chopped onion and minced garlic. Sauté for about 2-3 minutes until they become fragrant and translucent.
  3. Add the ground turkey or chicken (or plant-based alternative) to the pot. Cook, breaking it apart with a spoon, until it’s browned and cooked through.

Add the Veggies and Spices: 4. Stir in the diced bell pepper, zucchini, cauliflower, chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Sauté for another 3-4 minutes until the vegetables begin to soften.

  1. Pour in the diced tomatoes (with their juices) and chicken or vegetable broth. Stir to combine all the ingredients.

Simmer the Soup: 6. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let the soup simmer for about 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.

Taste and Adjust: 7. Taste the soup and adjust the seasoning with more salt, pepper, or spices to your liking.

Serve and Garnish: 8. Ladle the hot Low-Carb Mexican Soup into bowls.

  1. If desired, garnish each serving with chopped fresh cilantro, avocado slices, a squeeze of lime juice, grated cheese, and a dollop of sour cream or Greek yogurt.

Cook’s Notes:

  • Feel free to customize the soup with your favorite low-carb vegetables like spinach, kale, or diced jalapeños for extra heat.
  • If you prefer a creamier soup, you can add a splash of heavy cream or unsweetened almond milk.
  • Adjust the level of spiciness by increasing or decreasing the amount of chili powder or adding hot sauce to taste.

  Low-Carb Mexican Soup is a delightful way to enjoy the vibrant flavors of Mexican cuisine while staying true to your low-carb or keto lifestyle. Packed with protein, vegetables, and a medley of spices, it’s a satisfying and flavorful dish that’s as nourishing as it is delicious. Whether you’re following a specific diet or simply seeking a tasty and wholesome meal, this soup is sure to hit the spot. Serve it up and savor the Mexican-inspired goodness!

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