LOW-CARB MEXICAN CHICKEN SOUP
Great low-carb twist on an old favorite. Cauliflower replaces the potatoes and roasted red peppers replace the carrots. Black soy beans subbed for black beans. Rich and filling, this chicken soup is a satisfying low-carb meal. Freezes well. Serve with Cabot® shredded Cheddar cheese and lime wedges.
Provided by VTOtter
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h50m
Yield 10
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 164 calories, Carbohydrate 16.9 g, Cholesterol 21.8 mg, Fat 4.8 g, Fiber 4.8 g, Protein 16 g, SaturatedFat 0.7 g, Sodium 1373 mg, Sugar 3.7 g
LOW CARB MEXICAN CHICKEN
Make and share this Low Carb Mexican Chicken recipe from Food.com.
Provided by Tarbean
Categories Whole Chicken
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Add first eleven ingredients (tomato paste through bell peppers) to the slow cooker crock and mix well.
- Add chicken thighs and stir well to coat chicken with seasonings; then add black beans and chilies; do not stir.
- Cover and cook on LOW for 8 hours. Before serving, stir thoroughly. Serve with cheddar cheese and sour cream, if desired.
Nutrition Facts : Calories 308.1, Fat 9, SaturatedFat 2, Cholesterol 125.9, Sodium 307.7, Carbohydrate 19.9, Fiber 6.4, Sugar 3.5, Protein 36.6
LOW CARB MEXI BAKED CHICKEN
Another personal South Beach Diet friendly favorite of mine. It's flavorful and easy to throw together, bakes in less than 1 hour. I serve this with a side of my Mexican Jumping Beans. For the taco seasoning, I like to make my own (no sugar added; there are plenty of taco seasoning Zaar recipes to choose from, if you would like to make your own.
Provided by TheDancingCook
Categories Chicken
Time 55m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees.
- Spray a shallow, small baking dish with non-stick spray.
- Coat chicken lightly with taco seasoning, on both sides; spoon salsa over top of breast.
- Bake, uncovered, about 45 minutes.
- Sprinkle cheese on both breasts evenly; bake for another 5 minutes or until cheese is melted through.
Nutrition Facts : Calories 197.3, Fat 5, SaturatedFat 1.9, Cholesterol 78.5, Sodium 764.2, Carbohydrate 5.1, Fiber 1.2, Sugar 2.3, Protein 31.9
EASY LOW-CARB MEXICAN CHICKEN
I got this recipe from my sister-in-law and it is FABULOUS! This is an extremely easy and healthy recipe that tastes so great and looks so pretty it can be used for dish is so easy to make. Every time I make it, people rave about it!
Provided by ALC553
Categories Chicken Breast
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Clean and dry the chicken breats. (If they are thick, you'll want to pound them out a it to make them flatter for more even cooking.
- Place the chicken breats in a lightly greased baking dish.
- Pour entire jar of salsa over the chicken, covering completly.
- Cover dish with aluminum foil.
- Place in oven and bake for 35 minutes.
- Remove dish from oven and sprinkle sliced olives & cheese over chicken.
- Place uncovered dish back in the oven for another 10 minutes or until cheese is completely melted.
- Remove from oven and top with a dollop of sour cream, scallions, and/or cilantro if desired.
- Garnish with slices of lime.
- For a complete meal, I serve with spanish rice and a salad.
Nutrition Facts : Calories 222.8, Fat 4.3, SaturatedFat 0.8, Cholesterol 87.8, Sodium 996.3, Carbohydrate 8.8, Fiber 2.6, Sugar 3.6, Protein 37
MEXICAN CHICKEN STEW
Bring a touch of Mexican flavour to your midweek meal with this low-fat, one-pan supper
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan. Add the onion and cook for 5 mins or until softened and starting to turn golden, adding the garlic for the final min. Stir in the sugar, chipotle paste and tomatoes. Put the chicken into the pan, spoon over the sauce, and simmer gently for 20 mins until the chicken has cooked (add a splash of water if the sauce gets too dry).
- Remove the chicken from the pan and shred with 2 forks, then stir back into the sauce. Scatter with a little red onion, the coriander, and serve with remaining red onion, tortillas or rice.
- If you want to use a slow cooker, cook the onion and garlic as above, then put into your slow cooker with the sugar, chipotle, tomatoes and chicken. Cover and cook on High for 2 hours. Remove the chicken and shred then serve as above.
Nutrition Facts : Calories 203 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.37 milligram of sodium
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