Recipe information
Ingredients for - Low-Carb Mexican Chicken Soup
2. Chicken broth (such as Swanson®) - 4 cups
4. Cauliflower, chopped, divided - 1 head
5. Celery, chopped, divided - 4 stalks
6. Sweet onion (such as Vidalia®), coarsely chopped - ¼
14. Canned black soybeans, rinsed and drained - 15 ounces
16. Fresh white baby corn - 1 cup
17. Roasted red peppers, sliced into strips - ¼ cup
How to cook deliciously - Low-Carb Mexican Chicken Soup
1. Stage
Combine water, broth, chicken, 1/2 of the cauliflower, 1/2 of the celery, onion, garlic, cayenne, garlic powder, seasoned salt, cumin, black pepper, and bay leaves in a large stockpot. Bring to a boil; reduce heat and let simmer until chicken is cooked through, about 20 minutes.
2. Stage
Remove chicken and shred with 2 forks.
3. Stage
Remove stock from heat and puree with an immersion blender. Add shredded chicken, soybeans, mushrooms, baby corn, red peppers, and lime juice to the pot and stir to combine. Return to a boil; reduce heat and let simmer for 1 hour. Serve.
