Low Carb Chicken Vegetable Soup
This Low Carb Chicken Vegetable Soup is easy and quick to make. Made with mixed veggies, including peas, corn, green beans, carrots, onions, fresh chopped garlic and shredded chicken breast in a delicious chicken broth and topped with fresh cilantro and avocado cubes.
Servings: 4
Calories: 275kcal
Ingredients
- 2 chicken breasts boiled
- ½ onion chopped
- 32 ounces chicken broth
- 15 ounce can mixed vegetables
- 2 cloves of fresh garlic finely chopped
- ¼ cup fresh cilantro coarsely chopped
- 2 tablespoons oil
- ⅛ teaspoon cayenne pepper (or more if you like a little more spiciness in your soup)
- salt to taste
- 1 avocado (optional) cut in half, pitted and cut into cubes for topping
Instructions
- Add about 2-3 cups of water to a pot and place over medium heat. When water is almost boiling add chicken breasts and cook for 15-20 minutes.
Remove from pot and shred chicken pulling apart with two forks. - While chicken is cooking you can start preparing soup. Add 2 tablespoons of oil to a pot over medium heat. Add chopped onions and stir. Let onions cook until they are translucent. Then proceed to add chopped garlic and cook for another minute stirring garlic and onions around pot with a spoon.
- Add the chicken broth, can of veggie mix, cilantro and cayenne pepper. Lower heat and cook together for 10 minutes.Add a little bit of salt to taste. Taste soup and see if would like more salt.
- Add shredded chicken to soup and cook for another 10 minutes.Serve soup in bowls and top with avocado cubes.Enjoy!
Notes
You can also add more chopped cilantro if you really enjoy the cilantro flavor in your soup like I do.
Nutrition
Serving: 4g | Calories: 275kcal | Carbohydrates: 16g | Protein: 28g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1012mg | Potassium: 844mg | Fiber: 4g | Vitamin A: 5500IU | Vitamin C: 29.5mg | Calcium: 49mg | Iron: 1.9mg