An excellent low-carb take on an old favorite. Potatoes are swapped out for cauliflower, while carrots are replaced with roasted red peppers. Instead of black beans, use black soy beans. This chicken soup is a hearty low-carb supper that is rich and filling. Easily freezes. Serve with lime wedges and Cabot® shredded Cheddar cheese.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 10 |
| Yield: | 10 servings |
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
- ¼ 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
- ¼ cup roasted red peppers, sliced into strips
- ¼ cup lime juice
Instructions
- Combine water, broth, chicken, 1/2 of the cauliflower, 1/2 of the celery, onion, garlic, cayenne, garlic powder, seasoned salt, cumin, black pepper, and bay leaves in a large stockpot. Bring to a boil; reduce heat and let simmer until chicken is cooked through, about 20 minutes.
- Remove chicken and shred with 2 forks.
- Remove stock from heat and puree with an immersion blender. Add shredded chicken, soybeans, mushrooms, baby corn, red peppers, and lime juice to the pot and stir to combine. Return to a boil; reduce heat and let simmer for 1 hour. Serve.
- You can use black beans instead of soy beans and frozen corn instead of fresh.
- The immersion blender is a critical step. It thickens without adding starch or cream.
- Add Frank’s(R) RedHot(R) sauce to taste for a spicier version.
Nutrition Facts
| Calories | 164 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 5 g |
| Protein | 16 g |
| Saturated Fat | 1 g |
| Sodium | 1373 mg |
| Sugars | 4 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Good base soup. I pureed all the cauliflower to disguise it from my picky husband lol! I kept the rest of the veggies intact for more body & used hominy in place of the corn. Since my husband doesn’t like his food too spicy, I toned down the cayenne. I did garnish this with cilantro.