Low Carb Mexican Chicken Soup

This Low Carb Mexican Chicken Soup is packed with flavor and perfect for satisfying your cravings for Mexican cuisine while following a keto lifestyle. Its loaded with tender chicken, aromatic spices, and creamy goodness from the heavy cream. Topped with sour cream and shredded cheese, its a comforting and satisfying meal thats sure to become a favorite.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 jalapeno, seeded and diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 4 cups chicken broth
• 1 can 14
• 5 oz diced tomatoes
• 1 cup cooked chicken breast, shredded
• 1/4 cup heavy cream
• Salt and pepper to taste
• Sour cream and shredded cheese for topping

Instructions:

Heat the olive oil in a large pot over medium heat

Add the diced onion, minced garlic, and diced jalapeno

Cook until softened, about 5 minutes

Stir in the ground cumin, chili powder, paprika, and dried oregano

Cook for another minute until fragrant

Add the chicken broth and diced tomatoes with their juices

Bring to a simmer

Once simmering, add the shredded chicken breast and heavy cream

Stir to combine

Simmer the soup for 10-15 minutes to allow the flavors to meld together

Season with salt and pepper to taste

Serve the soup hot, topped with a dollop of sour cream and shredded cheese

Enjoy this delicious low carb Mexican chicken soup loaded with flavor