Low Carb Chilli Chicken Soup
Low Carb Chilli Chicken Soup
This low carb chilli chicken soup is packed with aromatic herbs and spices and topped with cooling sour cream and fresh coriander. This is a great option for batch cooking as you can prepare the soup in bulk and freeze individual portions for future meals.
Ingredients
- 60 ml sour cream
- 720 ml chicken stock
- 2 large chicken thighs skinless and boneless
- 2 cloves garlic minced
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh coriander (cilantro) chopped
- 2 tsp chilli powder
- 1 stick celery finely diced
- 1 tbsp tomato purée
- 4 tomatoes chopped
- 1 tsp dried oregano
- 1 tsp ground coriander
- 1 tsp ground cumin
- 150 g green beans sliced in half
- 120 g cheddar cheese grated
- ½ medium red onion finely diced
- ½ tsp ground cinnamon
- ½ lime juiced
Instructions
- Heat the olive oil in a large saucepan or casserole dish over a low/medium heat. Add the onion and celery and sweat until tender.
- Add the minced garlic and stir well, cooking gently until fragrant.
- Add the tomato purée and the dried herbs and spices. Stir into the vegetables to combine.
- Add the chicken thighs and stir to coat in the seasonings, then add the stock, lime juice and chopped tomatoes.
- Bring to a boil then cover and reduce to a simmer for 20 minutes.
- Remove the chicken thighs from the pan and shred into bite sized chunks using two forks. Return to the saucepan along with the green beans.
- Continue to simmer for a further 5 minutes until the beans are tender.
- Top with sour cream, grated cheese and chopped cilantro to serve.
Nutrition
Calories: 332kcalCarbohydrates: 11gProtein: 22gFat: 23gFiber: 4g
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