Mexican Chicken and Rice Soup
Keto Mexican Chicken Soup is delish! A bowl of this low carb Chicken and Rice Soup with cauliflower rice is the perfect thing to warm you up!
Servings: 6 servings
Calories: 168
Ingredients
- 2 tbsp olive oil
- 1/2 medium onion diced
- 1/2 large carrot diced
- 3 ribs celery diced
- 3 cloves garlic finely chopped
- 1 zucchini, diced about 1 ½ cups
- 1 1/2 tbsp chili powder
- 1 tsp granulated garlic
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tsp salt divided
- ½ tsp black pepper
- 5 cups chicken stock or bone broth
- 1 tbsp dried parsley or cilantro
- ½ tsp dried Mexican oregano
- 2 cups cooked chicken shredded
- 1 1/2 cups cauliflower rice frozen or fresh
Instructions
- In a large stock pot over medium heat, add olive oil, onion, carrot, and celery. Season with ½ tsp salt and cook the veggies for 5 minutes, stirring frequently.
- Add the garlic, zucchini, chili powder, garlic powder, paprika, cumin, the rest of the salt and pepper, and cook 3-4 minutes, stirring constantly.
- Add the chicken stock, oregano, and parsley or cilantro and stir to combine. Bring the mixture to a simmer and cook for 10 minutes.
- Add the chicken and cauliflower rice and simmer for another 10 minutes or until the veggies are tender. Serve warm and top with any desired toppings!
Nutrition
Calories: 168 | Carbohydrates: 9g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 39mg | Sodium: 1597mg | Potassium: 646mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2710IU | Vitamin C: 41.5mg | Calcium: 61mg | Iron: 1.9mg