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Low carb chipotle chicken and vegetable soup, in the bowl and ready to enjoy for dinner

Low Carb Chipotle Chicken and Vegetable Soup Recipe

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This recipe for low carb chipotle chicken and vegetable soup is both filling and delicious.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 389
Author Cheryl Najafi

Ingredients

garnish

Instructions

  • Remove skin and bones from chicken and shred meat.
  • In a Dutch oven or large soup pot, heat oil over medium heat the add onions, carrots and green beans. Cook until onions are softened about 3 minutes. Add zucchini, garlic, chipotle chilies, and thyme and cook 1 minute more. Add broth, chickpeas and chicken to pot and bring to a simmer to slow cook. Partially cover and let simmer 1 hour.
  • Dissolve 2 tsp cornstarch in 1 Tbsp water. Stir into simmering soup to thicken slightly.
  • To serve, garnish soup with your choice of cilantro, avocado, radish, cheese and lime wedges.

Notes

If you’re sensitive to spice, use only one or two chipotles in adobo.

Nutrition

Calories: 389kcal | Carbohydrates: 31g | Protein: 38g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 102mg | Sodium: 1537mg | Potassium: 609mg | Fiber: 8g | Sugar: 9g | Vitamin A: 3754IU | Vitamin C: 20mg | Calcium: 88mg | Iron: 3mg