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Low-Carb Chicken Soup

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PREP TIME
20 min
COOKING TIME
90 min
TOTAL TIME
110 min
SERVINGS
10 servings
Dinner
Low-Carb Chicken Soup
Ingredients
  • 4 cups water
  • 4 cups chicken broth (such as Swanson®)
  • 12 ounces skinless, boneless chicken breast
  • 1 head cauliflower, chopped, divided
  • 4 stalks celery, chopped, divided
  • 1/4 sweet onion (such as Vidalia®), coarsely chopped
  • 4 cloves garlic, minced
  • 3 teaspoons cayenne pepper
  • 2 tablespoons garlic powder
  • 3 tablespoons seasoned salt
  • 2 tablespoons ground cumin
  • 1 tablespoon ground black pepper
  • 2 bay leaves
  • 15 ounces canned black soybeans, rinsed and drained
  • 1 cup sliced fresh button mushrooms
  • 1 cup fresh white baby corn
  • 1/4 cup roasted red peppers, sliced into strips
  • 1/4 cup lime juice
Instructions
1
Combine water, chicken broth, boneless chicken breast, half of the cauliflower florets, half of the celery stalks, diced onion, minced garlic, cayenne pepper, garlic powder, seasoned salt, ground cumin, black pepper, and bay leaves in a large stockpot.
2
Bring the mixture to a rolling boil; then, decrease the heat and let it gently simmer until the chicken is cooked through, approximately 20 minutes.
3
Take the chicken out of the pot and shred it using two forks to break it down into tender pieces.
4
Immediately remove the stockpot from the heat source and use an immersion blender to puree the remaining liquid until smooth.
5
Add the shredded chicken, cooked soybeans, sautéed mushrooms, baby corn, sliced red peppers, and a squeeze of fresh lime juice to the pot.
6
Stir everything together thoroughly before returning the mixture to a rolling boil; then, decrease the heat and let it simmer for another 60 minutes.
7
Serve the dish hot, garnished with your choice of fresh herbs or a sprinkle of paprika.