Low-Carb Chicken Caldo De Pollo
Warm up with a bowl of Low-Carb Chicken Caldo De Pollo, a comforting and flavorful soup that’s perfect for chilly evenings or busy weeknights. This hearty dish is loaded with tender chicken and a medley of vibrant vegetables, all simmered together with a blend of spices that create a rich and savory flavor profile. In just about 45 minutes, you can whip up this nourishing meal that not only satisfies your hunger but also aligns with your low-carb lifestyle. Perfect for meal prep, leftovers can be enjoyed throughout the week, making it a go-to recipe for families seeking both convenience and taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Ingredients
Scale
- 2 tbsp Butter
- 2 cups Shredded Chicken
- 1 large Zucchini (cut into chunky wedges)
- 1/2 Onion (chopped)
- 1/3 cup Carrots (diced)
- 1/2 cup Celery (chopped)
- 2 medium Turnips (peeled and chopped)
- 2 tsp Minced Garlic
- 2 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Oregano
- 1/4 tsp Paprika
- Juice from 1/2 Lime
- 5 cups Chicken Broth
- 1.5 cups Diced Tomatoes (drained)
Instructions
- Melt butter in a large pot over medium heat.
- Add onions, zucchini, turnips, carrots, and celery; sauté until softened.
- Stir in chili powder, cumin, oregano, paprika, salt, and pepper.
- Mix in minced garlic and sauté for an additional 30 seconds.
- Squeeze lime juice into the pot.
- Pour in diced tomatoes and chicken broth; stir well.
- Cover the pot and simmer for about 15 minutes until turnips are tender.
- Stir in shredded chicken until warmed through.
- Serve garnished with fresh cilantro, sliced jalapeños, and lime wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 4g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg