Craving the vibrant flavors of Mexican cuisine while keeping your carb intake in check? Look no further than Low Carb Mexican Soup! Bursting with bold spices, tender protein, and a medley of vegetables, this soup is a delicious and nutritious option for those seeking a low-carb twist on a classic dish. Packed with the authentic flavors of Mexico, this soup will transport your taste buds to sunny beaches and lively fiestas. In this blog post, we’ll guide you through an enticing recipe for Low Carb Mexican Soup, complete with a list of ingredients, step-by-step instructions, and expert tips to help you create a comforting bowl of goodness that will satisfy your cravings while supporting your healthy lifestyle. Get ready to indulge in a flavorful soup that is both delicious and low in carbs.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely chopped
- 1 pound ground chicken or turkey
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 can (14 ounces) diced tomatoes, undrained
- 4 cups low-sodium chicken broth
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup cauliflower florets
- 1 cup chopped spinach or kale
- Salt and pepper to taste
- Optional toppings: diced avocado, shredded cheese, fresh cilantro, lime wedges
Instructions:
- Sauté the aromatics: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, minced garlic, and chopped jalapeño pepper. Sauté for 3-4 minutes, or until the onions become translucent and the aromatics release their fragrance.
- Brown the ground meat: Add the ground chicken or turkey to the pot. Break it up with a spoon and cook until it is no longer pink, stirring occasionally.
- Add the spices: Sprinkle the chili powder, ground cumin, dried oregano, paprika, and cayenne pepper (if using) over the cooked meat. Stir well to coat the meat evenly with the spices.
- Incorporate the tomatoes and broth: Pour the diced tomatoes, including the juice, into the pot. Add the low-sodium chicken broth and stir to combine. Bring the mixture to a simmer.
- Add the vegetables: Toss in the diced bell pepper, zucchini, cauliflower florets, and chopped spinach or kale. Stir well to incorporate all the ingredients. Season with salt and pepper to taste.
- Simmer and cook: Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the vegetables are tender and the flavors have melded together.
- Adjust the seasoning: Taste the soup and adjust the seasoning if needed. Add more salt, pepper, or spices to suit your preferences.
- Serve and garnish: Ladle the Low Carb Mexican Soup into bowls. Garnish each serving with diced avocado, shredded cheese, fresh cilantro, and a squeeze of lime juice for an extra burst of flavor.