Low-Carb Mexican Chicken Soup

Name: Low-Carb Mexican Chicken Soup
Cuisine: Western

Features:

Cuisine:

Western

Directions

Ingredients :

4 cups water

4 cups chicken broth (such as Swanson®)

12 ounces skinless

boneless chicken breast

1 head cauliflower

chopped

divided

4 stalks celery

chopped

divided

¼ sweet onion (such as Vidalia®)

coarsely chopped

4 cloves garlic

minced

3 teaspoons cayenne pepper

2 tablespoons garlic powder

3 tablespoons seasoned salt

2 tablespoons ground cumin

1 tablespoon ground black pepper

2 bay leaves

15 ounces canned black soybeans

rinsed and drained

1 cup sliced fresh button mushrooms

1 cup fresh white baby corn

¼ cup roasted red peppers

sliced into strips

¼ cup lime juice

Methods :

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.

Remove chicken and shred with 2 forks.

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.